My three attempts at a HF style tart saison have not seen extended aging. My latest attempt will be aged the longest as I couldn't get it bottled before our family started our moving process. My goal is to bottle as soon as we get a new place but could be another month and a half or so. If you're worried about it sitting on the primary yeast purge a vessel and transfer (under pressure ideally) and there should be enough microbes still in suspension to handle the rest. Just my random thoughts on it.While I'm at it, I've got two more questions...
- You guys are mostly leavings this on the yeast in primary for the extent of aging?
- Anyone kegging these? Any major differences, assuming natural conditioning in the keg?