In a month or so, I'm planning on brewing 5 1 gallon sour/brett beers. The base beer will be Saison DuPont (OG 1.055, FG = ~1.008, IBU = 25, fermented with harvested DuPont yeast). From there, I'll cold-crash, harvest the DuPont yeast, and then rack the beer into 5 1 gallon glass jugs. The active dregs were chosen from the Mad Fermentationist's dregs list. 1.) JP La Roja, 2.) Goose Island Lolita, 3.) Boulevard Love Child #5, 4.) Petrus Aged Pale, and 5.) Crooked Stave Vielle Saison (brett strain CMY001 + other stuff).
A few questions:
1.) Are the IBUs of the DuPont recipe too high?
2.) Similarly, is the FG too low? Should I mash higher to give the bugs more to chew on?
3.) Temps for souring? Can I just leave them at room-ish temp?
4.) If I did started souring in mid-July, could I bottle in late November and have reasonable sours?
A few questions:
1.) Are the IBUs of the DuPont recipe too high?
2.) Similarly, is the FG too low? Should I mash higher to give the bugs more to chew on?
3.) Temps for souring? Can I just leave them at room-ish temp?
4.) If I did started souring in mid-July, could I bottle in late November and have reasonable sours?