sockmerchant
Well-Known Member
Before I get all the "There's no such thing!"comments, just hear me out
I currently have two oud bruins and flanders red doing its thing... slowly. I also have some brett saison etc etc.
So, while i am waiting for these slow pokes to turn into something... I have been thinking of doing a sour mash with a brown ale, then fermenting it using Wyeast's brett lambicus.
That way I get a bit of control over the amount of lactic acid, and then the brett should give that yummy cherry pie that I so love.
IE, it should equate to something along the lines of an oud bruin within 6 months
Thoughts?
I have contemplated using a second brett to add more complexity (I have whitelabs brett C and trois)... but i might hold off on that.
I currently have two oud bruins and flanders red doing its thing... slowly. I also have some brett saison etc etc.
So, while i am waiting for these slow pokes to turn into something... I have been thinking of doing a sour mash with a brown ale, then fermenting it using Wyeast's brett lambicus.
That way I get a bit of control over the amount of lactic acid, and then the brett should give that yummy cherry pie that I so love.
IE, it should equate to something along the lines of an oud bruin within 6 months
Thoughts?
I have contemplated using a second brett to add more complexity (I have whitelabs brett C and trois)... but i might hold off on that.