Soma

Recipes 

For the last 3-4 months I've been maintaining a culture of Cantillon dregs (a glass jar in my cupboard with wort and the dregs of probably 6 bottles of Gueuze, Lou pepe kriek/framboise, Iris etc). My idea is to brew a 1.054 beer (8lbs 2-Row, 4lbs unmalted wheat) around 8 IBU, pitch a brettanomyces brux. starter as well as the dregs. I've heard acid malt is helpful when brewing all-brett beers but I don't have access to it. Can a similar effect be achieved with lactic acid? Is it necessary if I have the dregs in there too?

ReverseApacheMaster

Recipes 

It really won't be "all brett" because the cantillon dregs undoubtedly contain bacteria as well so you're going to get a different beer than if you just pitch the brett brux.

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Homebrew blog: http://homebrewingfun.blogspot.com/
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Fermenters: Lambic solera (year two), aging lambic from solera year one, framboise lambic, apricot brett saison, sour brown, probiotic oud bruin, probiotic sour blonde

Recently bottled: dubbel, Redemption clone, Belgian stout

Up next: Petrus Aged Pale clone, Perry, hatch chile blond, spelt saison

Soma

Recipes 

Right, I guess I just meant that I wouldn't be pitching any significant amount of sacch.