I recently brewed a tart cherry saison using the quick sour method- cofermentation of Belle Saison and a carton of Goodbelly.
I started fermentation in the mid 60's for 5 days, ramped it up to the mid-70's to finish for 3 days, then I dry hopped for a week with 1 oz El Dorado. The beer fermented well and soured nicely with cherry aroma but has a distinct green pepper flavor on the finish.
Is this a Belle Saison characteristic that I created with my fermentation temp schedule? Should I have just let it ferment hot for the duration? Its my first time using this yeast.
I started fermentation in the mid 60's for 5 days, ramped it up to the mid-70's to finish for 3 days, then I dry hopped for a week with 1 oz El Dorado. The beer fermented well and soured nicely with cherry aroma but has a distinct green pepper flavor on the finish.
Is this a Belle Saison characteristic that I created with my fermentation temp schedule? Should I have just let it ferment hot for the duration? Its my first time using this yeast.