Sour Saison - Need adjunct sugar addition?

[jonathanchapman1]

Hello,

I have a sour mash saison fermenting in primary. Using WLP566 Saison II. Supposed to be a LOT more forgiving then 565. Question: do we need to add dextrose to dry out the beer and make it more "traditional"? Already a 1.068 OG. If we should add more sugar, how much?

My collaboration partner insists that we need extra sugar to dry it out make it a "real saison", I just wasn't sure what anyone else thought considering it is also a sour?

 

[MachineShopBrewing]

You don't add sugar to the fermentor to dry out the beer. You subtract grain or malt extract on brewday and replace with sugar to dry out a beer. A saison with OG of 1.068 should have 10-20% simple sugar in the wort composition. Adding sugar now will only bump up the ABV, it will not dry out the beer.