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I brewed up a beer with a saison like grain bill and hopping rate. Mostly pilsner and wheat malt, with some flaked rye. Hopped to ~20 ibus. OG was 1.047 and it finished at about 1.010 with one packet of Philly Sour. I used some ECY-1118 to prime it with since I read on the Lallemand website...

24 hours after I pitched wild yeast (and bacteria probably) that was cultivated from Dame's Rocket and Clover flowers that were placed in pre-acidified wort, it developed this. I pitched it into 3/4 of a gallon of extra wort from a different brew that was hopped to ~20 ibus.

Thanks for the suggestions. After reading up a bit more on Special B I think I want to cut the amount in half. Seems like a little goes a long way. I might take out a bit of roasted barley as well.

I plan to brew an imperial stout at some point in the not too distant future if it doesn't turn into real winter. Messed around in BeerSmith and liberally borrowed from other recipes I've seen around and would appreciate feedback before I buy the ingredients. Brew Method: All grain BIAB...