Truthfully, I need a pro to sample these for me.
The one on the left is the result of completely overshooting my grain bill and, when I took the original gravity reading on brew-day in January, BeerSmith told me I’d probably end up with a 13% Saison (Wyeast French Saison + Brettanomyces Lambicus). It’s been 3 months since brew day, the beer is very sour, hints of peach, clove and lemon zest and the gravity is currently 1.028 @ 60F and it’s still bubbling once every 60 seconds.
On the right is another saison that received some Hill Farmstead Arthur Dregs as well as Brettanoymces C..I think I don’t have my laptop with me so I can’t check BeerSmith to see exactly what’s in there. The Estimated ABV should be around 7% and the current gravity reading is 1.001 @ 60F. It received 8 pounds of blueberries on the same day I pitched the yeast and the blueberry earthiness dominates. There’s very little sweet or sour and quite a bit of horse blanket funk.
So, I’m at the point where the one on the left tastes perfect to me, no astringency, no vinegar and enough sweetness to be a nice beer as things warm up. The blueberry beer is too earthy almost like wood when you drink it. Do I just keg these now or wait longer? I don’t want to make the mistake of the Berliner Weisse and let it get too sour.
Thoughts?