Racking a funky/sour Saison

[stru]

I just took a gravity sample from a Saison fermented with yeast and bacteria cultured from a bottle of Hill Farmstead Arthur. The gravity is currently 1.009, with great funk and sour flavors. I plan on letting it age for another 3-6 months and wonder if I should rack it off of the yeast cake or leave it so the brett and bacteria can munch on the dead yeast.

I never rack my lambic-style ales, but really don't know the best path for this style.

Any advice would be appreciated!

 

[davejanssen]

Sweet, sounds good! If I am going to age a funky/sour saison that long in the carboy then I rack it. I do that to get it off the trub as well as to minimize the headspace in the carboy. Though my preference is for racking here, I don't think it would be awful to leave it on the trub.