Saison too tart / acidic

Posting recipe/process info might help. Fermentation/yeast used?

Without knowing any info on why your beer is acidic it's tough to help you out. Although blending does sound like it would be an option for you.

 

I wouldn't blend it, without knowing specifics of your recipe it sounds like something bacterial.

 

Do you have a pH meter?

If not, pour a glass and taste the beer. Then add a small amount of baking soda (easy to find, you might have some), or pickling lime. Make sure it is dissolved. Do you notice a change in tartness? Add some more and see if it changes.

Beer pH is usually in the 4.0-4.6 range. 3.9 can be a little tart. You have very little residual sugars to balance the acidity with a FG of 1.0

 

Ok , please tell us what were your salts addtion, did you add some kind of acid?. Using RO water and what you have described as your grain bill ,mash pH would never be less than 5.8-5.9

 

Put me down for recommending blending.

That said, as others have said, a recipe would be useful in determining how you should construct the more neutral, blending beer.

 

Yeah, if this is a clean saison that has that much acidity, I'd be concerned about the presence of lactic acid bacteria and/or brettanomyces.

 

I know saisons can be dry, but a SG of 1.000? That seems suspiciously low, especially if it is an all-malt recipe and tastes tart as well...

 

The OP posted: "Yeast was Mangrove jack French saison which is supposed to be the same at Bell saison or 3711."

I have achieved a Final Gravity reading of 1.001 when brewing with Wyeast 3711 so I can understand what was achieved here.

Cheers!

 

Blend.

 

I'd blend. I had a mixed fermentation saison that turned out way too tart. I blended it into a straight saison at a ratio of 2 gallons tart, 3 gallons clean. It won a few medals, I can't complain.

 

Did you make an acid addition to your mash? If you did and you were basing it off a live reading from an improperly calibrated meter, yeah, that could explain it. I'm of course unfamiliar with your gear, but every pH meter I have ever used required calibration each use. When I stopped using outdated gear for students and started using lab models with temperature correction and autocalibration, pH readings stopped becoming the bane of my professional existence. Still, the scarring was severe, and I have not yet had the courage (and, I think, the need) to bring pH measurement into my homebrew life.

 

I would agree about the tart bit, but since we don't have a pH reading the tart descriptor is more a personal sensory evaluation than anything else. However, S. cerevisiae var. diastaticus, which many saison strains are, can ferment dextrins and, therefor, can achieve high levels of attenuation alone (read: without help from other microbes like brettanomyces sp.).

 

3711 is a beast and eats everything, seriously, everything!

 

Keep in mind that an SG of 1.000 means 100% Apparent Attenuation, not 100% Real Attenuation. It's more like 80% Real Attenuation, give or take.