I made a 3 gallon batch of Saison, (pils,wheat,cara, and saaz hops). My OG was 1.032. I pitched a pack of wyeast 3711 with no starter.
I racked into 3 separate one gallon jugs at 1.013 two weeks later:
Gallon A: wood chips I soaked in JD
Gallon B: 20oz Raspberries (half a pack of wyeast 3763 Roeselare - no starter)
Gallon C: 20oz Peaches (the other half of the wyeast 3763 Roeselare - no starter)
Just one week later:
Not too much happening with gallon A, but still very nice flavor/complexity. But with B & C, I already have a lot of sourness. I wanted it to be more on the 'tart' side and I feel that I've already achieved that in one week!? Is that possible? Also, I feel that the complexity of the beer has gone down a lot. I get a lot of sour and peach/raspberry flavor and that's about it, it's really 'in your face'. (Maybe saison is too light for this yeast?)
When it comes to bottling; How and When? I feel like I'm lost with how much sugar is in the jugs and how much still needs to be eaten by the yeasties.. How long do I wait for fruit sugars to be consumed and if I bottle too early will I have bombs? Any advice is greatly appreciated.