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- Mar 27, 2012
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So Im not new to brewing by any means but this is my first real attempt at a soured beer and I have a few Q's.
First off my recipe. I went extract with this one didnt want to have to make a big production out of it seeing as its mostly an experiment.
4.0 oz Vienna Malt (3.5 SRM)
4.0 oz Wheat, Flaked (1.6 SRM)
3 lbs Light Dry Extract [Boil for 60 min](8.0 SRM)
3 lbs Light Dry Extract [Boil for 15 min] (8.0 SRM)
0.50 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 5 10.6 IBUs
1.00 oz Styrian Goldings [5.40 %] - Boil 15.0 min Hop 6 10.5 IBUs
1.0 pkg Roeselare Belgian Blend (Wyeast Labs #3763)
Pretty straight forward for a saison, I basically just converted my AG saison to extract and changed the yeast.
My questions, because this is a low grav beer (1.046 measured) am I going to run out of food for the wild beasties?
Should I cut the fermentation time in half?
Would this benefit from me making a second saison with traditional yeast, racked onto blueberries and blending the two at say... 8 months? I have never blended a beer before, so I am just trying to wrap my head around the various options that I have from this point.
Any thoughts, suggestions, ramblings about how sour beer is ruining the world?
First off my recipe. I went extract with this one didnt want to have to make a big production out of it seeing as its mostly an experiment.
4.0 oz Vienna Malt (3.5 SRM)
4.0 oz Wheat, Flaked (1.6 SRM)
3 lbs Light Dry Extract [Boil for 60 min](8.0 SRM)
3 lbs Light Dry Extract [Boil for 15 min] (8.0 SRM)
0.50 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 5 10.6 IBUs
1.00 oz Styrian Goldings [5.40 %] - Boil 15.0 min Hop 6 10.5 IBUs
1.0 pkg Roeselare Belgian Blend (Wyeast Labs #3763)
Pretty straight forward for a saison, I basically just converted my AG saison to extract and changed the yeast.
My questions, because this is a low grav beer (1.046 measured) am I going to run out of food for the wild beasties?
Should I cut the fermentation time in half?
Would this benefit from me making a second saison with traditional yeast, racked onto blueberries and blending the two at say... 8 months? I have never blended a beer before, so I am just trying to wrap my head around the various options that I have from this point.
Any thoughts, suggestions, ramblings about how sour beer is ruining the world?