Last week i made a saison and had extra runnings, i put them in the mr. beer keg and pitched some of my sour dough into it. it took off right a way and its clearing up, i does have a sharp smell close to vineger but it tastes pretty good, a little tart. I was wondering if i should bottle now of wait a week?
maine recipe:
10lbs 2-row
.5lbs acid malt
mash 148 60 min
1oz glacier 5.5% FWH
1oz glacier 5.5% FO
pitchd a allagash,omeghang and belle saison mix at 70
the sourdough batch came from my third runnings at 1.022
I piched to sourdough liquid and a little slurry around 80
maine recipe:
10lbs 2-row
.5lbs acid malt
mash 148 60 min
1oz glacier 5.5% FWH
1oz glacier 5.5% FO
pitchd a allagash,omeghang and belle saison mix at 70
the sourdough batch came from my third runnings at 1.022
I piched to sourdough liquid and a little slurry around 80
