NothingRhymesWithCurtiss
Well-Known Member
I'll be brewing my first sour, recipe below, and cannot decide on the primary Saccharomyces strain: White Labs 644 Saccharomyces "Bruxellensis" Trois or Lallemand Belle Saison?
I know that these yeasts will create vastly different beers, so I appreciate your opinions and feedback. In addition, I'll be adding some dregs from a few different sours listed below.
3 Gallons - OG 1.06
7# Belgian Pale
0.5# Red Wheat
0.5# Rolled Oats
0.33oz Galena Hops @ 60 - 18 IBUs
Yeast: WLP 644 or Belle Saison
Dregs: Brewery Vivant - Angelina, Jolly Pumpkin - Bam Biere, and Odd Side Ales - Touch of Red
Once I pitch the Sach and dregs, I plan on letting this go a minimum of 90 days before I even think about taking a gravity sample (and I plan on keeping this all in primary). Once the sour/funk is to my liking, I'll toss in some oak for a few weeks, and bottle so long as gravity is stable.
Like I said, this is my first sour, so any and all advice is appreciated.
Thanks!
I know that these yeasts will create vastly different beers, so I appreciate your opinions and feedback. In addition, I'll be adding some dregs from a few different sours listed below.
3 Gallons - OG 1.06
7# Belgian Pale
0.5# Red Wheat
0.5# Rolled Oats
0.33oz Galena Hops @ 60 - 18 IBUs
Yeast: WLP 644 or Belle Saison
Dregs: Brewery Vivant - Angelina, Jolly Pumpkin - Bam Biere, and Odd Side Ales - Touch of Red
Once I pitch the Sach and dregs, I plan on letting this go a minimum of 90 days before I even think about taking a gravity sample (and I plan on keeping this all in primary). Once the sour/funk is to my liking, I'll toss in some oak for a few weeks, and bottle so long as gravity is stable.
Like I said, this is my first sour, so any and all advice is appreciated.
Thanks!