Membership questions? Log in issues? Email info@brewersassociation.org
So it is three months later.I ended up getting six gallons of sour wort in a 6-5-gallon Big Mouth Bubbler. I pitched a "vitality starter" of WLP644 (American Farmhouse) as well as a fresh tube of it. American Farmhouse is Tomme Arthur's Brett melange from Pizza Port plus an unnamed saison strain, which a White Labs rep all but told me is WLP590 (French Saison).I planned to rack it after a month or so of primary fermentation to a 5-gallon ported Better Bottle to minimize the headspace and allow me to sample off the port, but laziness intervened and the beer developed a pellicle about two months in. Anyway, it's staying in the primary vessel and going.Any thoughts on when and how to sample it?
Are you mixing up WLP644 Sacc "brux" Trois with WLP670 American Farmhouse Ale?