Beernoulli
Active Member
I'm rebewing a sour saison base beer I made a few weeks ago. The last one I put onto cherries and added the dregs of one of Jester King's sour saisons. I want to have a similar un-cherried beer to compare, but last time the primary fermentation finished at 1.002. Not much there to sour.
I mashed at 156, so theres not much room to move up there. I fermented with White Labs Saison 2 from a starter, probably over pitched, and fermented at 73-75 for 3 days.
My current plan is to add dregs from 2 bottles (1 gallon batch) and under-pitch the Saison yeast.
I'm not really sure what a better solution would be. I'd like something with a decent level of bright sourness and some funk (I'm guessing around 1.010).
Maltodextrin? Higher or lower temperature? Under pitch? Co-inoculate? Pitch only dregs for a few days?
Any advice on any of these ideas?
I mashed at 156, so theres not much room to move up there. I fermented with White Labs Saison 2 from a starter, probably over pitched, and fermented at 73-75 for 3 days.
My current plan is to add dregs from 2 bottles (1 gallon batch) and under-pitch the Saison yeast.
I'm not really sure what a better solution would be. I'd like something with a decent level of bright sourness and some funk (I'm guessing around 1.010).
Maltodextrin? Higher or lower temperature? Under pitch? Co-inoculate? Pitch only dregs for a few days?
Any advice on any of these ideas?