Home_alone1
Well-Known Member
- Joined
- Dec 6, 2017
- Messages
- 244
- Reaction score
- 141
So I’ve been experimenting with wild yeast ( brett ) since my 3rd brew and want to get into doing sours . Doing a Berliner Weiss has seemed a bit daunting as I don’t want to mess kettle sours and don’t want to wait 6 months to get a proper mixed fermentation going. It’s my understanding that Sac eats the sugars too fast for the lacto to do much souring. I’ve been experimenting with low abv farmhouse ale that is 50 percent raw wheat and 50 percent pills malt. Starting gravity around 1.023 .
Ive currently got a batch going fermented with 100 percent Brett from imperial yeast and after 2 weeks only had 65 percent of sugars fermented .
It’s my hypothesis that the imperial Brett strain co pitched with lacto planterum should produce a mixed fermentation sour ale in just 1-2 month time frame. Once I get this currant batch of ale in bottles I plan on testing this. Has anyone here done something like this before and what were your results?
Ive currently got a batch going fermented with 100 percent Brett from imperial yeast and after 2 weeks only had 65 percent of sugars fermented .
It’s my hypothesis that the imperial Brett strain co pitched with lacto planterum should produce a mixed fermentation sour ale in just 1-2 month time frame. Once I get this currant batch of ale in bottles I plan on testing this. Has anyone here done something like this before and what were your results?