PLanning a Sour Saison

[j1n]

So i have the Yeastbay Sour Saison blend and brett L. i made a starter and added both and let it sit for a week.

So the plan is no hops in the boil, and ferment for 3 months-ish, then dry hop with Mosaic, then keg....

How does this sound?

 

[hanuswalrus]

I've heard of people getting good results fermenting brett beers in just 3 months. I posted a thread like this a couple months back w/ the plan to add Brett C, Orval dregs and Belgian saison yeast right from the start and most people told me to give it 3-6 months as opposed to just 3. Taste it along the way and if it tastes right to you, then consider it done. For mine, I did add a very small amount of styrian goldings at the end, mostly for the preservative quality of the hops.

Are you planning on leaving it it primary the entire time? That's what I'm doing with mine because I've read the Brett can do some fun things to autolysized (?) yeast.

 

[BGBC]

Sounds delicious.

What kind of starting gravity? Check the recipe link in my sig for something very similar at a session strength (I used Beersel Brett blend instead of brett L).

 

[j1n]

I've heard of people getting good results fermenting brett beers in just 3 months. I posted a thread like this a couple months back w/ the plan to add Brett C, Orval dregs and Belgian saison yeast right from the start and most people told me to give it 3-6 months as opposed to just 3. Taste it along the way and if it tastes right to you, then consider it done. For mine, I did add a very small amount of styrian goldings at the end, mostly for the preservative quality of the hops.

Are you planning on leaving it it primary the entire time? That's what I'm doing with mine because I've read the Brett can do some fun things to autolysized (?) yeast.

yeah gonna primary the whole time. mainly cause im lazy... lol

Sounds delicious.

What kind of starting gravity? Check the recipe link in my sig for something very similar at a session strength (I used Beersel Brett blend instead of brett L).

Prob gonna aim for 6-7% ABV. gonna use a simple grain bill of pils and wheat.

 

[m00ps]

Im always planning a sour saison....

The last one I did got nice and sour about a month in. Gave it another month to develop more. It already tastes and smells better than my earlier ones so I'll probably bottle it soon. 3 months sounds like a good timeline. I would advise to pitch some random commercial dregs into it after you start souring it. I have a sour blend I made from commercial beer and I think the sheer variety of microbes in it allows it to fully sour a beer very quickly

 

[BGBC]

Might want to stay away from pedio though if one of the goals is a quicker turnaround.

 

[j1n]

Might want to stay away from pedio though if one of the goals is a quicker turnaround.

No pedio in the blend. its just sach and lacto in the blend plus the brett L i added.

 

[Agate]

Which one do you mean by sour saison blend? Farmhouse sour? If it's their saison/Brett blend, you might think about using some lacto a day or two before you pitch your starter to get some sourness before the sacch kicks in.

 

[j1n]

Which one do you mean by sour saison blend? Farmhouse sour? If it's their saison/Brett blend, you might think about using some lacto a day or two before you pitch your starter to get some sourness before the sacch kicks in.

Its the Farmhouse Sour Ale. only added the Brett L cause i had it sitting in the dridge for a while and forgot what i was gonna do with it so i said what the hell and threw it in the starter with the sour ale blend.

 

[Agate]

In that case, your plan sounds AWESOME! Especially the mosaic dry hop. Dry hopped sours are friggin' delicious!

 

[BGBC]

No pedio in the blend. its just sach and lacto in the blend plus the brett L i added.

I know, sorry. I was referring to @m00ps suggestion of adding in random dregs.

 

[j1n]

I know, sorry. I was referring to @m00ps suggestion of adding in random dregs.

ah, i see. yeah, no dregs for this one.