Blending a saison

[Craigmn]

I want to brew the hibiscus saison recipe that is on these here forums but I was thinking about brewing an extra gallon or so and souring it then blending it back in to taste. I have a few questions as to how to pull it off as I have never done anything like that:

What's the best way to quick sour the wort?

Boiling said wort post souring and pre blending is the best way correct? I don't want a full sour just a tartness in the saison

Should I just use acidulated malts instead?

Any input is appreciated




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[Wolfbrau]

Use one of the nice WYeast seasonal blends that are out right now. I like 3209.

With a one gallon blend, carefully and slowly heat to 160F for 20 minutes to pasteurize. Cool just as slowly. Rack immediately afterwards. If you want to be extra sure, add potassium sulfate and potassium metabisulfite.