We brewed a batch of saison in September and split it into five 1-gallon batches two months ago.  One batch was plain, one batch had Brett. Bruxellensis, one batch had Lactobacillus, one batch had both, and the fifth batch had White Labs’ sour mix.

I’m trying to be patient, and I’ve read that it often takes six months or more for the Brett. and Lacto. to work their magic.  But it has been two months, so we took some samples today to see how they’re going.  The first three batches were a little disappointing: they weren’t sour at all and had a definite sweet note, despite having attenuated pretty well (SG 1.014, 6.5%).  The fourth batch (Brett & Lacto) was lacking the sweet note and was just a tiny bit of tangy.  The fifth batch (White Labs’ mix) was decidedly sour.

So that’s promising.  We’ll park the growlers back in the pantry and check back in another few months, and try to be patient…