505-Brewer
Well-Known Member
I'll have to check and get back to you but I think it was 1.008 or so.
Farmhouse sour was racked onto rhubarb and apricots back in May. Then put it in a keg in August and carbed it. I bottled it in October. It's a crowd favorite and the tartness married so well with the rhubarb. I'm now conviced that if you want strawberry character in a beer, use rhubarb. It holds up well and really comes through as a noticeable flavor (and you don't need a ridiculous amount).
It will be judged this weekend in a big comp around here. We'll see how it does. It's kind of hit or miss with sours in homebrew competition. That's my experience anyway. Oh well, we loved it and I thank Nick for that awesome blend. Keep em coming dude!
Huh? You are doing a "mixed" fermentation in either case. Pitching them together should get it to hit its ultimate FG and develop brett character a bit quicker, but its not going to be ready as fast as an all brett or all sacch fermentationI did a saison with the Saison Brett blend a little over a month ago. For any of you that used it, how long before you bottled? I haven't checked the gravity yet, as I was going to give it at least two months before worrying about it at all. I know that it doesn't follow a clock and it'll be done when its done, but I'm just curious.
I guess my main question is does a Brett+Sacc blend for primary behave more like a Brett primary where it will finish out in a shorter time period, or more like a mixed fermentation? I haven't done much by way of Brett+Sacc brews (mainly doing all long-term mixed fermentation), so this is kind of new world to me.
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