So I recently brewed a barleywine that I had to split into two batches. Batch 1 was fermented with a sacc mix. Batch 2 got pitched with a Saison-Brett blend (WY3031).
OG: 1.095
SG: 1.015
IBU: 30-40
At this point I'm sitting on a high ABV, high IBU beer with little to no flavor and I want to experiment with long term souring / aging. I understand that many bugs have a low alcohol and bittering tolerance so I may have to get creative with this one. At the very least, I will be racking onto some tart fruit.
Are there any bug blends / dregs which would complement a high ABV blend? Any advice would be appreciated.
OG: 1.095
SG: 1.015
IBU: 30-40
At this point I'm sitting on a high ABV, high IBU beer with little to no flavor and I want to experiment with long term souring / aging. I understand that many bugs have a low alcohol and bittering tolerance so I may have to get creative with this one. At the very least, I will be racking onto some tart fruit.
Are there any bug blends / dregs which would complement a high ABV blend? Any advice would be appreciated.