OK, been since Good Friday, and have been itching to try this, so cracked the fermenter open on this today to give it a try to see if it had done anything. Slight pellicle haze on the top.
Not much, if any sour notes to this, which I will blame on my IBU (roughly 20IBUs when I dropped the WLP655 in), but nice easy drinking brett character to it however, hint of sweetness on the back end to it, but very little saison qualities from the Belle Saison yeast.
OG of 1.053, 1.010 after primary, and now after 6 months with the WLP655 it sits at 1.000
So, I am at a quandary. Was expecting it to be sour (but it is ok that it isn't), and was going to add fruit puree to balance it out, hadn't really decided on what fruit, but was leaning towards raspberry, enough sweetness to balance, but still provides a bit of tart quality, but was open to other fruit, hadn't really settled on one (assuming Scoop & Save has fruit puree)
1. Would you put fruit in this? And if so, what? And how much? About 4.5gallons of beer in the carboy. 2? 3lbs?
2. If adding fruit, would you rack the beer onto the puree (off the yeast) or just add the puree to the carboy?
3. How long would you let it sit? 2 weeks or so?
4. Would the fruit kill the brett character that is in it, which is fairly nice at the moment.
Or, 2nd option, since my original saison recipe was to add 2oz of Mosaic in the dry hop, should I just do that, and leave it as is otherwise?
With the dry hop, I assume I could just drop the pellets into the carboy as is, and not have to rack the beer off of the yeast.
Or a wacky third option of both a fruit puree and a dry hop. And I guess a 4th option would be to not do anything, and bottle it as is.
Sorry for all the question, but first time using a wild yeast, and so far so good, don't want to muck it up!