So I'm rounding up the last of the ingredients for my Saison, and I'm wanting to know people's inputs on lactobacillus. I don't know if I have time to do a kettle sour, and was thinking about Co pitching some lacto with the Saison yeast. I will be bittering to 20 or 30 ibus, but I'll also be dry hopping and possibly adding a small Whirlpool Edition. I was curious what other people's experiences were with Co pitching lacto into a Saison that is a bit Hoppy.
Look up Lallemand Philly Sour. Most lacto hates hops. otherwise kettle sour then boil add hops chill and pitch your saison yeast
East Coast Yeast Lactobacillus Brevis states it is tolerant up to 30ibu. I have a vial that I plan to use next weekend.
Most Brevis strains are much more hop tolerant. The Yeast Bay and East Coast Yeast have some decent ones. Or just pour some Jolly Pumkin dregs in. Whatever their souring bacteria is doesn’t care about IBUs at all.
https://www.lallemandbrewing.com/en/united-states/product-details/sourvisiae/ Another new product from Lallemand. Not sure if it's available to homebrewers yet. Could just co-pitch with whatever saison strain, I'm guessing.
I'd like to give it a go myself. Is BlackMan Yeast still around? They had mixed culture dry yeast/bacteria blends that I never tried, but always wanted to.
I may order some to play with. Co pitch with my saison blend and hope for the best. @MrOH looks like a no on blackman yeast.
