Desertbrewer
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- Oct 19, 2015
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Picked up a kit at my homebrew shop that is a basic Belgian blonde that I was planning to ferment with some leftover 3711 and then sour via a vial of white labs Lacto D.
My goal is to make a sour saison.
Guy at the homebrew shop made the process sound very simple;
Brew and ferment with sacc strain
Rack to secondary and add lacto for 3-6 months for sourness
Looking on here, it seems that nobody does this.
Why? Does this not work?
Would adding fermentables such as fruit increase sourness?
I remember reading somewhere that lacto and Brett work well together... Will pitching Orval dregs increase the lacto's effectiveness?
Starter for the lactobacillus?
Lots of questions that I'm sure have been asked, but mainly want to know, how do I make a sour saison with what I have.
My goal is to make a sour saison.
Guy at the homebrew shop made the process sound very simple;
Brew and ferment with sacc strain
Rack to secondary and add lacto for 3-6 months for sourness
Looking on here, it seems that nobody does this.
Why? Does this not work?
Would adding fermentables such as fruit increase sourness?
I remember reading somewhere that lacto and Brett work well together... Will pitching Orval dregs increase the lacto's effectiveness?
Starter for the lactobacillus?
Lots of questions that I'm sure have been asked, but mainly want to know, how do I make a sour saison with what I have.
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