rockdemon
Well-Known Member
I made a saison a month ago. Really slow fermentation as usual with wyeast belgian saison yeast. But after 1 weeks it had only gone from 1065 to 1025. I gave it a swirl and waited another week. that got it down to 1021. I made a small starter with some yeast i had saved. Added that and now after two weeks more(total of 4 weeks) its at 1018. I just tasted the beer and not only is it extremely jazy but its sour and has a grapefruit/lime flavor to it. This must be some kind of an infection right? Below is a pic of the saison and a pale ale which has been fermenting for two weeks now.