Few months ago, I made a Brett beer using Brettanomyces bruxellensis and Brett lambicus. The starters for those beers were sitting around at room temperature for about 3 months. I tasted the starters today and they were quite sour with a hint of typical brett funk in both starters.
Is the taste supposed to be this sour after three months. I used Pilsen malt to make the starters. Is it possible there is a lactobacillus contamination?
I am planning to make another Brett beer soon. Can I make fresh starters from these or should I buy some fresh Brett?
Is the taste supposed to be this sour after three months. I used Pilsen malt to make the starters. Is it possible there is a lactobacillus contamination?
I am planning to make another Brett beer soon. Can I make fresh starters from these or should I buy some fresh Brett?