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?
Souring a beer I brewed
- Thread starter joshbhs04
- Start date
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mbbransc
Well-Known Member
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).
I used 3711 and it got down to 1.001. Would I have to add some dme to give them some grub?
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
Well-Known Member
You could add some maltodextrin for food.
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.
