WY3724 & Bugs, Experience Co-pitch & Staggered-pitch

http://www.beeradvocate.com/communi...gely-perfect-saison-turned-out-thread.276247/

 

I have fermented 3724 to TG and then bottled with Orval dregs. Worked great, my first medal.

 

If you use pedio, you should also use brett unless you like diacetyl.

If you use lacto, make a lacto starter and pitch it alone for 3-5 days, then pitch 3724. Makes a good sour saison.

 

@InVinoVeritas I had hoped so since Brett isn't a "bug"/bacteria. I haven't added it to 3724. I have added Brett, Lacto, and Pedio (via RR) to 3726 twice to good effect. I really enjoy 3724 w/ Brett, if it weren't too sour I think it would be good with LAB.

 

If you want it to be less sour, then pitch lacto and 3724 at the same time.

 

Ah. No problem. I usually think of "bugs" as anything that's not Sacch.

 

I'd recommend pitching Lacto Plantarum... fast souring and works at room temp.

 

I recently did a sour saison with ultimate flora probiotics. It's borderline too sour. I added 5 capsules (contents) into a 800ml starter left at room temp for 5 days. I pitched that into my saison first. For about 12 hours at 74F. I then pitched a blend of DuPont/farmhouse ale from wyeast. Fermented in upper 70's.

If I was to do this again I would pitch the sach and lacto at the same time for a more balanced sourness. Really aggressive lacto from what I can tell.

These pills have 10 different lacto strains. It's my favorite lacto profile yet tho.


Pitching lacto a day or 2 after sach is not gonna get you what you are looking for.

 

3763 takes 6-12 months to finish.

 

My guess is the beer will be less sour if you use 3724 first since most of the simple sugars will be consumed before you pitch 3763. So the lacto in 3763 won't get a chance to do much, but the pedio will eventually make some acid.

 

How much sourness are you looking for? In my experience pitching bugs along side yeast or after fermentation will result in a pretty sour beer. The only way I've been able to add a slight tartness to a saison is to blend with an already sour beer.

 

Unless it stalls as usual. I would recommend 3711 or 3711 along with 3724.

 

A 3724 stall would provide more opportunity for 3763 to work on the more complex sugars. 3763 has a reliable sacc, so there is no need for 3711. 3724 + 3763 will definitely make a low FG beer with brett and sour notes.

 

My concern was too much souring with all of the leftover sugars, but without knowing what the OP is looking for it's hard to say.