goodolarchie
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- Joined
- Mar 19, 2018
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I've played with all kinds of hop arrangements, especially heaps of aged/lambic hops of supposedly 0% AA. I've done more generous aromatic additions of cascade, saaz, styrian golding, etc. I've had continuous-mosiac brett-primary pale ales turn out wonderful. The consistent advice of accomplished pros for aspiring mixed-ferm makers is "add more hops". With that in mind, I've gone back and forth for years trying to get consistency out of my favorite lacto (generally L. Brevis) and pedio (generally P. Damnosus) to produce a consistent, subtle, but still present acidity - and the main lever for that seems to be with IBUs. But I've seen the same strain go off the deep end with 4 IBUs - basically tangy dump-worthy souring stock - and produce essentially no lactic acid (or pH drop) at 6 IBUs. It seems 4-6 is a very touchy area for lacto in particular.
So I'm curious how you all play with hops in your mixed-ferm beers (particularly LAB beers, not just brett). Where do you generally land in Tinseth calculated IBU's? Do you run into the same hair-trigger issues or do you have a favorite LAB strain that can take 8-10 IBUs?
So I'm curious how you all play with hops in your mixed-ferm beers (particularly LAB beers, not just brett). Where do you generally land in Tinseth calculated IBU's? Do you run into the same hair-trigger issues or do you have a favorite LAB strain that can take 8-10 IBUs?