Question about adding lacto to a saison

[rjstew]

I'm brewing the saison below with White Labs WLP670 American Farmhouse Blend. Looking to make something pretty funky. I'm also brewing a "standard" saison the same day so I want something quite different. Should I just stick with the WLP670 by itself or should I add a vial of WLP677 Lactobacillus Delbrueckii I currently have in my fridge?


Fermentables

Amount Fermentable Maltster Use PPG Color
10.9 lb Pilsner (DE) Any Mash 38 1 °L
2.2 lb White Wheat (US) Any Boil 40 2 °L
1.1 lb Munich (BE) Any Mash 38 6 °L
Hops

Amount Hop Time Use Form AA
1.1 oz Perle (US) 5 min Boil Pellet 7.8%
Yeasts

Name Lab/Product Attenuation
Lactobacillus Delbrueckii White Labs WLP677 78.5%
White Labs WLP670 American Farmhouse Blend White Labs 80.0%

1.062OG
1.012FG
4IBU
3SRM
6.5%ABV
Batch & Boil

Batch Size
6.0 gal
Boil Time
90 min

 

[AK7007]

Depends on how sour you want it. Do you want a sharp sour from primary? Toss it in. Throw in a handful of grain. Bottle dregs from sours. Find some brett and go for that too. Are you planning on aging? Well, that requires a separate strategy, because you'll be developing the acidity over a long period of time.

 

[TheMerkle]

If you're just looking for a sour bite, I'd consider sour mashing. To really accentuate that farmhouse saison funk, though, I'd look at Brett.

 

[rjstew]

The White Labs WLP670 American Farmhouse Blend already has Brett in it.

I definitely don't want to do a sour mash.

I was planning on aging this for about 3-4 months or so. I could go even longer since I'll have 11 gallons of the other saison I'm brewing.

 

[Calder]

If you want to use the lacto, ditch the hops, and add before the yeast. Add the lacto, and keep warm (90 - 110) for a week before pitching the yeast. Only pitch the yeast when it has soured enough for you.

Pitching the lacto with, or after the yeast will produce little to no souring.