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Old 03-15-2013, 04:17 AM   #1
KuntzBrewing
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Default Tartness in Saisons

What causes the tartness of a Saison/farmhouse ale? Which kind of Brett is best for this? I like the tartness but not the barnyardiness of like a lambic. Also doesn't this take a few years to develop tartness?


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Old 03-15-2013, 04:24 AM   #2
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Quote:
Originally Posted by KuntzBrewing
What causes the tartness of a Saison/farmhouse ale? Which kind of Brett is best for this? I like the tartness but not the barnyardiness of like a lambic. Also doesn't this take a few years to develop tartness?
From what I understand, one way to get the tartness is to lower your wort pH below the "normal" range. I think it was finished wort pH of less than 4.0 but I can't remember. Hopefully somebody else with more experience can chime in.

[EDIT] Found you a link with some info. http://www.homebrewtalk.com/f12/acid...on-why-309441/


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Old 03-15-2013, 04:29 AM   #3
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This question would really be better placed in the Lambic/Wild forum.

I have limited experience in sours, but from what I gather: Barnyardiness comes from Brett. If you want tartness (like what you get from a Berlinerweiss), you want to focus on Lacto/Pedio.

As for timing, the tartness can come on quickly or slowly; either way, it will develop over the course of months and years. Sour and funky beers are an investment, and not for the impatient. Plan on a year minimum.

For reference, Wild Ales and the Mad Fermentationist blog are both indispensable for embracing the funk.
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Old 03-15-2013, 04:29 AM   #4
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Occasionally you'll get people fermenting saisons with a bit of lactic bacteria, but generally speaking it's just a very simple grain bill with a distinctive yeast. If you get the thing bone dry and estery, I can see how that might be perceived as tartness..
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Old 03-15-2013, 05:26 AM   #5
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I planned on pitching wyeast 3724 with a mix of jolly pumpkin sludge from Bam Bičre and Fuego del Ontoņo (750ml bottles) I may put some acid malt with mainly pilsner and a little wheat and bitter it to 25 ibu


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