Saison Sour GB124

Blend of Saison Ale Yeast and Lactic Acid Bacteria 14 days at 71 F in 1045 sweet wort, pH 5.6. Lactic Acid Bacteria are inhibited by hops, high gravity, and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBUs, gravity about 1050, or temps below 65 F, will increase the time to sour ro lead to reduced overall souring. Warmer fermentation temps will typically increase the esters and spicy phenolics of the saison ale yeast in this blend.

Smag og aroma: Sour with fruity esters and black pepper

Egnet til: Sour Beer, Saison, Wild Specialty Beer, Flanders Red Ale, Oud Bruin, Lambic, Gueze, Fruit Lambic