This saison tastes done. I decided I wanted more sour saison instead of 8 gallons of each sour and 100% brett. So I ran some of the 100% brett into the sour fermentor and bottled 6 gallons of the 100% brett. The gravity is sitting at 1.005 crystal clear and no ropiness. So I may begin looking to get some bottles lined up to package up this almost 10 gallons of saison.
Today I brewed 12 gal of a 1.044 saison that got a mixed culture. I bought 3724, 3726, 565 to mix together. I know 3724 and 565 are the "same" but the labs seem to be in disagreement about dupont being a culture of 4 separate organisms. So I figured I'd get their reliable yeast cultures, a little more complexity from the 3726, and just to be certain I cultured up some bottle yeast. Then I happened into a contaminated yeast culture that soured my 8.5% dubbel with 35ibus so I isolated the bacteria out using a Wallerstein labs differential agar plate. So I added that to the saison fermentor. Nothing like having a non-rope forming lacto that is hop and alcohol tolerant. Hopefully this is done in a couple weeks.