Hey all! Since I am still waiting for triple decoction vienna lager to.. well lager, I decided to brew a sour saison.
I mashed 27 lbs of grain made up of 20 lbs of marris-otter/ us 2-row and 7 lbs of rye. I mashed it low and slow for two hours at 146 to make it as fermentable as possible and ended up with 12 gallons of wort at 1.044. I only heated the wort up to 160 for a few minutes and did not add any hops to it.
I then pitched a starter of WLP672 LACTOBACILLUS BREVIS into my two 6 gallon carboys.
Right now, I am waiting for the beers to sour before I pitch my starter of Wyeast 3711 saison yeast, which is supposed to give a bone dry finish and some pleasant pepper/clove esters. So, the real trick is this, I want to pitch the yeast into the carboys at different times.
I want to let one of the carboys get really sour, and let the other one only get slightly to moderately sour. That way at bottling time I can blend the two beers together and have different varieties of sour sasion. Some bottles could unblended very sour saison or unblended moderately sour saison, and others could be a blend of the two.
Does any one have any advice or feedback regarding blending of sour beers? Also, what can I expect the lacto to do once I pitch yeast? Once the yeast eats most of the sugars will the lacto go dormant?
I mashed 27 lbs of grain made up of 20 lbs of marris-otter/ us 2-row and 7 lbs of rye. I mashed it low and slow for two hours at 146 to make it as fermentable as possible and ended up with 12 gallons of wort at 1.044. I only heated the wort up to 160 for a few minutes and did not add any hops to it.
I then pitched a starter of WLP672 LACTOBACILLUS BREVIS into my two 6 gallon carboys.
Right now, I am waiting for the beers to sour before I pitch my starter of Wyeast 3711 saison yeast, which is supposed to give a bone dry finish and some pleasant pepper/clove esters. So, the real trick is this, I want to pitch the yeast into the carboys at different times.
I want to let one of the carboys get really sour, and let the other one only get slightly to moderately sour. That way at bottling time I can blend the two beers together and have different varieties of sour sasion. Some bottles could unblended very sour saison or unblended moderately sour saison, and others could be a blend of the two.
Does any one have any advice or feedback regarding blending of sour beers? Also, what can I expect the lacto to do once I pitch yeast? Once the yeast eats most of the sugars will the lacto go dormant?