Author Topic: Low gravity saison  (Read 5294 times)

Offline erockrph

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Re: Low gravity saison
« Reply #15 on: May 26, 2013, 04:46:13 PM »
If you actually want to add lactic acid for a slightly sour flavor, do it after fermentation or use an acid producing bacteria.

Or, you could add some sort of acidic must or fruit. I made a killer Saison last year with a bit of grapefruit juice.

Yeah, after tasting this one I've decided that I'd much rather use a basic saison as my base for fruit beers instead of something like a Blonde or American Wheat. 3711 will be in heavy rotation in my brewery this summer. I definitely want to brew a Hibiscus Saison as well as something using juice from a white wine kit and Nelson Sauvin hops.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer