Sour Saison? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Sour Saison?

Thread Tools
Old 07-17-2010, 02:17 AM   #1
jgardner6's Avatar
Jan 2009
Posts: 207
Liked 4 Times on 4 Posts

Has any brewed a sour Saison with Lambic yeast? What did u think of it?
My Saison only got down to 1.022 and I have some Lambic yeast laying around that I need to use.

Reply With Quote
Old 07-17-2010, 02:34 AM   #2
Apr 2009
Boise, ID
Posts: 1,608
Liked 38 Times on 33 Posts

FIrst off- are you using Wy#3724? That yeast is pretty finicky and likes to stick at a gravity in the 1.020-030 range. If so, rouse it up and warm it up a little.

I personally feel that tart and/or funked saisons are true to tradition as well as being some of the tastiest beers on earth. I like Brett B. in mine, which your lambic blend should have, but if you pitch that you'll be waiting quite a while for much of anything to develop.
"I can't believe how many people think Air Lock is pronounced Hydrometer." -BigKahuna
"If you gave me a beer with placenta in it without telling me I would kick you in the nuts." -ODaniel
"We be in a big hurry for dope beer with much alcamahol and flavor, quality, balance, and aroma don't matter. We just wantz to be druck, u know?" -Yooper

Reply With Quote
Old 07-17-2010, 03:41 AM   #3
smellysell's Avatar
Nov 2008
Helena, MT
Posts: 526
Liked 3 Times on 3 Posts

If you're using 3724 or wlp565 you need to start it off around 95 degrees or so and let it ride out there until it's done fermenting, and you'll get a beautifully dry saison. Last batch I did I had an extra gallong that I racked into a Rossi bottle with some dregs from a couple bottles of Cantillon that has a huge pellicle on it right now, but it'll be a while before it's ready to drink.

Fantome saisons are funky as hell and are my favorites, so I say go for it.
High Mountain Hoppers Homebrew Club

I heart sour beer

Reply With Quote
Old 07-17-2010, 08:16 PM   #4
Sep 2008
Charlottesville, VA
Posts: 8
Liked 1 Times on 1 Posts

Great style.

Were you planning to do a sour saison along, or are you pitching other yeast to "fix" a saison that has stalled?

Either way, I'd follow Dwarven Stout's advice and warm up and rouse the yeast and try to get the FG much, much lower. Otherwise you aren't drinking this one until next year.

Reply With Quote
Thread Tools

Forum Jump