Looks like there is more yeast in suspension with the sacch. And different yeast seem to flocc differently. I've brewed up a barrel of the same wort and treated each one with different yeast. Not a one look the same.Color difference is very interesting. Not sure what the cause is really. Both were same exact color on day one. Any idea what can cause wort to darken? I'm still a bit of a fermentation noob.
Hmm. I don't think this is a concern here (especially for this style). I've aged wild ales in primary for damn near two years. It's not like your dry hopping and then extended aging...right...?Other scenario would be to get off spent hop matter in a beer that's being aged for an extended period. Things can get pretty damned vegetal otherwise...
Right. But if you did a huge hop at flameout, a lot will be in suspension at transfer...Hmm. I don't think this is a concern here (especially for this style). I've aged wild ales in primary for damn near two years. It's not like your dry hopping and then extended aging...right...?
Bottled this tonight, it's down to 1.010 and pretty tasty. Sulfur is gone as expected, tartness is more subdued.Sampling the extract saison I made pitching TYB 184 alongside WLP565 (belgian saison 1). Went from 1.063 to 1.014 in 21 days. I'm pretty bad at picking up nuances in flavor but I can say that it's slightly tart and sweet. A lot of sulfur aroma is present but it's still young, it seems to happen with all of my brett beers and goes away after 3 months or so.