Brett C and Lacto Fermentation

allouez86 said:

I'm looking to try something new. I've done a few 100% brett beers with some really great results. I recently came across a brewery that does a beer that is brewed with a single brett strain and then fermented with lacto. I plan on using Brett C as I've enjoyed the beers I've made with it the best. I've never actually pitched straight lacto before, only used blends that have lacto and other bugs in it. My question is should I ferment my beer out as I normally would using the Brett C and then pitch the lacto as I move it to secondary or would I be better off pitching them together? I know lacto doesn't perform well with higher IBUs so I'll be brewing something along the lines of a 5% saison with >8 IBUs.


Any advice is appreciated.

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cadillacandy said:

I've done what you're describing several times now. I usually pitch the lacto first and allow it to sour for several days and then pitch a large, active starter of brett. I've found the commercially available cultures of lacto to be kind of weak, so I started culturing my own. If you do go with a commercial strain, you can make a starter with it using watered down apple juice, and then decant off the liquid. Make sure to keep the lacto fermentation very warm - at least 80F, but more like 100 - 110F if possible.

You'll still want to give this some time to mellow and for the flavors to blend together. It takes about a month I've found for the lacto to smooth out.

Also, I have write ups of three of the beers here -

Belgian Sour Stout - http://onlinebeerscores.com/blog/belgian-sour-stout-brew-day-write-up/
Sour Belgian Brown - http://onlinebeerscores.com/blog/sour-belgian-brown-ale-write-flat-tail-process-take-ii/
Quicker Flanders Red Style - http://onlinebeerscores.com/blog/quick-flanders-red-recipe/

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allouez86 said:

Thanks for the info. I'll just be using Wyeast's lacto for my first run. I'm assuming that it's safe to just pitch it straight out of the pack or would I be better off making a lacto starter as well? Also, as someone who is new to straight lacto, how long would you say it takes for the lacto to start souring before you pitch the brett?

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satph said:

I'd like to make a Flanders Red or Old Bruin that's sour, but not funky. Is there any reason not to pitch only Sacc in the second pitch?

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satph said:

Thanks CC, looking forward to your tasting notes on these. I found a post on the Mad Fermentationist where he made a sour wort and followed it up with Sacc. To the OP, here's a post on sour wort followed up with 100% Brett as CC and Dan recommended.

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CadillacAndy said:

I've done what you're describing several times now. I usually pitch the lacto first and allow it to sour for several days and then pitch a large, active starter of brett. I've found the commercially available cultures of lacto to be kind of weak, so I started culturing my own. If you do go with a commercial strain, you can make a starter with it using watered down apple juice, and then decant off the liquid. Make sure to keep the lacto fermentation very warm - at least 80F, but more like 100 - 110F if possible.

You'll still want to give this some time to mellow and for the flavors to blend together. It takes about a month I've found for the lacto to smooth out.

Also, I have write ups of three of the beers here -

Belgian Sour Stout - http://onlinebeerscores.com/blog/belgian-sour-stout-brew-day-write-up/
Sour Belgian Brown - http://onlinebeerscores.com/blog/sour-belgian-brown-ale-write-flat-tail-process-take-ii/
Quicker Flanders Red Style - http://onlinebeerscores.com/blog/quick-flanders-red-recipe/

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allouez86 said:

I'm curious if you have any updates on the sour brown that you linked as it's similar to what I brewed up with lacto and brett claus. Mine's been sitting for just over a month. How long are you anticipating your brown to sit before you think it'll be nice and sour?

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