Fairly new to sours (i've done 2) and have only used bottle dregs from sours from a local brewery - problem is so far, they pretty much taste the exact same, and looking to go with a commercial WLP?wyeast pitch for my next sour.
What i'm wondering and what i wasnt able to find much info on...is that a lot of these Sour Mix/Flemish type sach/bug mixes are used as a single pitch to kick off primary.
My understanding is that only the sacch actually create alcohol, and that lacto/brett/pedio does not, correct?
with that said, if you're pitching all of them at hte same time, and your beer eventually gets down to a 1.003 1.004 or whatever....how do you really know the alcohol content, if you dont ferment with just a sacch first, take your FG reading, then add bugs later??
i get with sours, that the alcohol content really isnt a big factor as it may be with other ales/lagers....but i'm just curious how others are factoring this in with the commercial "sour mix" vials?
thanks!!
What i'm wondering and what i wasnt able to find much info on...is that a lot of these Sour Mix/Flemish type sach/bug mixes are used as a single pitch to kick off primary.
My understanding is that only the sacch actually create alcohol, and that lacto/brett/pedio does not, correct?
with that said, if you're pitching all of them at hte same time, and your beer eventually gets down to a 1.003 1.004 or whatever....how do you really know the alcohol content, if you dont ferment with just a sacch first, take your FG reading, then add bugs later??
i get with sours, that the alcohol content really isnt a big factor as it may be with other ales/lagers....but i'm just curious how others are factoring this in with the commercial "sour mix" vials?
thanks!!
now i'm wondering where i got my crappy information from...
