Gus_13
Cul de Sac Brewer
I have a question on what you guys think would be the best option for a bit of tartness in my Saisons. I am primarily a Saison brewer. I brew hoppy ones, brett (funky ones) and tart/old style ones as well. I’m looking to get a bit more tartness in the beers the best way possible. Typically I will blend a sour beer I have (basic lambic 6mos-1yr old) before bottling. Up to 20% of the final product being the lambic. I have read that is how it was done long ago and I’m fine if that’s the best way. It's a longer process but, the beer tends to be great after it’s been in the bottle a while as well as fresh. If the overall assumption that this is the best way, I’ll continue to do that.
Another option is to pitch lacto a few days before pitching my Saison/Brett blend and let it reach sourness before hand. I’ve tried a few times with only sub par results. I may not be doing something right but I have pitched lacto and held at 95+ and only gotten VERY mild tartness twice. I don’t have a pH meter as of right now but it’s on the docket. Anyone else have better results this way?
The final option would be to pitch everything all at once. 2 strains of lacto, 2 Saison strains and 2+ strains of Brett to let it all compete against each other. That just seems to me that the lacto may be out competed quickly and if the alcohol level gets too high then nothing will happen as far as tartness.
I also have a few oak spirals that I’ll be adding to secondary of some of them. These spirals will be moved from beer to beer acting as an “infected” barrel. Bug sticks that I've talked about in the past. Hopefully it will create a house type cocktail for my beers. 6 weeks max on the spirals probably but just enough time to get a little oak flavor but inoculate everything with the same blend of beasties on the spiral.
Sorry for the long post and if it is confusing. I've just been milling this over in my head for a while now. I've been reading through all types of books and articles seeing so many different options. I can't decide what the best way is.
Another option is to pitch lacto a few days before pitching my Saison/Brett blend and let it reach sourness before hand. I’ve tried a few times with only sub par results. I may not be doing something right but I have pitched lacto and held at 95+ and only gotten VERY mild tartness twice. I don’t have a pH meter as of right now but it’s on the docket. Anyone else have better results this way?
The final option would be to pitch everything all at once. 2 strains of lacto, 2 Saison strains and 2+ strains of Brett to let it all compete against each other. That just seems to me that the lacto may be out competed quickly and if the alcohol level gets too high then nothing will happen as far as tartness.
I also have a few oak spirals that I’ll be adding to secondary of some of them. These spirals will be moved from beer to beer acting as an “infected” barrel. Bug sticks that I've talked about in the past. Hopefully it will create a house type cocktail for my beers. 6 weeks max on the spirals probably but just enough time to get a little oak flavor but inoculate everything with the same blend of beasties on the spiral.
Sorry for the long post and if it is confusing. I've just been milling this over in my head for a while now. I've been reading through all types of books and articles seeing so many different options. I can't decide what the best way is.