crawfman
Well-Known Member
- Joined
- Feb 13, 2009
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Hi guys,
I brewed a basic saison recipe with just 2-row and malted wheat around 4 weeks ago. I used solely Jolly Pumpkin yeast for fermentation. I grew this yeast up for around a month. At two weeks my gravity was 1.002 and almost 3 weeks after that it's now 1.000. It's been in a ale pail dedicated to sour/Brett now the entire time. It has some "snott" bubble pellicle starting to form and has a slight sulphur aroma. The taste is slight sulphur and clean. Should I be good to bottle at this point? If so, do I need to reduce the priming sugar amount used for any reason?
P.S. I've used the JP yeast before in mixed cultures and also got the sulphur notes. It goes away after being in the bottle. Any ideas why?
Thanks!
I brewed a basic saison recipe with just 2-row and malted wheat around 4 weeks ago. I used solely Jolly Pumpkin yeast for fermentation. I grew this yeast up for around a month. At two weeks my gravity was 1.002 and almost 3 weeks after that it's now 1.000. It's been in a ale pail dedicated to sour/Brett now the entire time. It has some "snott" bubble pellicle starting to form and has a slight sulphur aroma. The taste is slight sulphur and clean. Should I be good to bottle at this point? If so, do I need to reduce the priming sugar amount used for any reason?
P.S. I've used the JP yeast before in mixed cultures and also got the sulphur notes. It goes away after being in the bottle. Any ideas why?
Thanks!