I went and bought the House Sour Blend today from Yeast Bay for use in my Lambic, im going to pitch it with the fruit into secondary to amplify the character of the beer, the primary has a saison and a brett strain but its not going to get sour enough.
My wife picked up your book Experimental Brewing for me. Awesome read sir. Brewed up one of your Saisons last week and can't wait to try it.
Cheers!
Awesome! Hope the Saison tastes as great as I feel they should. Which did you do?
Experimental Brewing Ah jeeze I can't remember the name off hand. It's the first I believe in the saison section. I'll look it up and reply back.
I went and bought the House Sour Blend today from Yeast Bay for use in my Lambic, im going to pitch it with the fruit into secondary to amplify the character of the beer, the primary has a saison and a brett strain but its not going to get sour enough.
what temperature did he ferment at for the sandalwood flavour
Emile, the usual regime started at 63-64°F and then up to the low 70's after 3-4 days.
But have you done it in a conical?
Nope. the commercial batches I've done have been in large flat open fermenter tanks.
+drewbage1847 sorry that was meant to be a terrible joke, it was that bad I'm not sure I even get it this morning.