Amount of Brett needed with Pedio to eliminate diacetyl?
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I have 11 gallons of an all Brett Pale Ale I split between my own blend of Brett B, C and L and the other had ECY04. They have both fermented almost completely so I transferred to aging vessels and added a blend of Pedio and Lacto. My Brett blend is now at 3 Million cells per mL and the ECY04 is still quite hazy with 11 Million cells per mL. Is there a minimum amount of Brett needed to reduce the diacetyl that Pedio will make? Wondering if I should add more Brett to my blend. Of course I could do it by taste but that will take longer. I know some of you have microscopes, please share your data if you have any!
Thanks!
Nate
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Fermenting: 3 Dusseldorf Alts, 3 Kolsch, Turbid Mash Spelt Lambic, Kriek, Sacchless Pale Ale, Sour Belgian Dark Strong, Applewine
Drinking: Otie's RIS, Trois Levure Saison, Black IPA, Sour Blonde, American Barleywine, Dopplebock
60 gallons YTD
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