The Saison Sour
Description: Blend of Saison Ale Yeast and Lactic Acid Bacteria
Recommended Temperature Range: 68 F to 80 F
Tasting Notes: Sour with fruity esters and black pepper.
14 days at 71 F in 1045 sweet wort, Ph 5.6
Final Ph– 3.6 (100X acidification)
1.5% lactic acid W/V
General Notes: 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 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. Warmer fermentation temps will typically increase the esters and spicy phenolics of the saison ale yeast in this blend.