TheZymurgist
Well-Known Member
I'm wanting to add a slight level of tartness and some funk to my Saison, but I'm not sure the best way to go about it. This will be a 10 gallon batch, where 5 gallons will be clean, 2.5 gallons will get Sacch and Brett (pitched simultaneously), and the last 2.5 gallons will get Sacch, Brett, and lactic acid bacteria.
I generally hop to about 30 IBU, so I'm guessing it's useless to use Lacto. Do I need to be afraid of Pedio going through a "ropey" period, or is that only certain strains?
Also, when would be the best time to add it? I'd say I want the tartness to be somewhat subtle, definitely not puckering. Maybe a 3 or 4 out of 10, just to add some brightness. My guess would be to add it after fermentation has mostly settled, but really have no idea.
Thanks!
I generally hop to about 30 IBU, so I'm guessing it's useless to use Lacto. Do I need to be afraid of Pedio going through a "ropey" period, or is that only certain strains?
Also, when would be the best time to add it? I'd say I want the tartness to be somewhat subtle, definitely not puckering. Maybe a 3 or 4 out of 10, just to add some brightness. My guess would be to add it after fermentation has mostly settled, but really have no idea.
Thanks!