I did a simple kettle souring of 1 gallon of berliner weisse made from 12oz of each Pils Malt and Red Wheat (OG 1.035). After a brief boil I pitched wyeast 5335 Lacto into the kettle, wrapped the kettle in a towel, and kept it in the "cool" oven with a measuring cup of water I'd microwave to boiling a few times a day through the weekend. The pH was below the beer test strip range. After another brief boil I cooled, transferred, and added some US05, kept the temps below 70F, and today (~16 days later) was bottling day (FG ~1.004).
I tried a sample and it tasted kind of like a rhubarb saison I made with Wyeast Belgian Saison yeast before it went into secondary on some more rhubarb. The grain bill for that saison was primarily Pils malt with some Red Wheat.
I haven't had a lot of examples of either style, is this (the taste similarities) acceptable at this stage?
I tried a sample and it tasted kind of like a rhubarb saison I made with Wyeast Belgian Saison yeast before it went into secondary on some more rhubarb. The grain bill for that saison was primarily Pils malt with some Red Wheat.
I haven't had a lot of examples of either style, is this (the taste similarities) acceptable at this stage?