TexasBrew88
Member
So I want to make a crazy as hell brew for next summer starting soon. Essentially I think I want to start with pediococcus and a few days later add brettanomyces to finish it up. I plan on doing my usual mash for sours (133 for 15, 145 for 30, 158 for 60, 168 for 10, batch sparge) and using about 50/50 Belgian pilsner/flaked wheat (yes, malted wheat is traditionally used, but mo' bugs, mo' dextrins) to 1.050 or so (pretty high, but I want esters and a decent kick). I plan on making 1 liter starters for both. Any hints, tips or tricks? I know about the diacetyl production of the pediococcus, but the Brett should take care of it.
