Souring a beer I brewed

[joshbhs04]

Have about 4 gallons left on a 4 month old saison in the keg I just dont enjoy, thinking of adding some souring bugs in a carboy and letting it sit. Anyone try this?

 

[mbbransc]

I brewed a saison two weeks ago. I'm planning on dry-hopping and kegging 3gal and brett'g the remaining 2gal to see what happens (WLP644 brux trios).

 

[Remmy]

What was the FG of your saison? Bacteria need to eat, too.

 

[joshbhs04]

What was the FG of your saison? Bacteria need to eat, too.

I used 3711 and it got down to 1.001. Would I have to add some dme to give them some grub?

 

[dantheman13]

I'd skip putting Lacto in there. If you added more DME, the yeast would probably ferment it faster than the Lacto could anyway. Adding a nice blend of Brett might be the best way to go.

 

[skeezerpleezer]

You could add some maltodextrin for food.

 

[joshbhs04]

Malto sounds like a plan. So, ill just transfer from keg to carboy, add some malto and a souring blend. let it sit for a loooong time and hope its yummy. Luckily there is nothing wrong with the beer that I can tell. I just dont thoroughly enjoy the recipe I used.