Orangevango

Recipes 

Brett will ferment sugars that would be left untouched in a normal fermentation and would contribute to body, correct? So perhaps mashing high, which in normal beers increases body, would, in a wild beer, increase brett and lacto character because there would be more food reserved for them exclusively. The saccharomyces present in your wild yeast would be unable to compete with the bret once it had eaten the simple sugars.

Does anyone catch my drift?

Bobby_M

Recipes 

That's pretty much Jamil's recommendation in BCS.

__________________
BrewHardware.com
Sightglass, Refractometer, Ball Valve, Weldless bulkhead, Thermometer, Decals, Stainless Steel Fittings, Compression Fittings, Camlock Quick Disconnects, Scale, RIMS tube, Plate Chiller, Chugger Pump, Super Clear Silicone Tubing, and more!

Personal Website, All Grain Primer, Keg Polishing, etc... | Youtube Channel

PseudoChef

Recipes 

It is also the reason lambics require unmalted wheat as part of the grainbill. Unconverted starches are necessary to give the bacteria and other wild yeasts the necessary nutrition to drive their flavor profiles.

slim chillingsworth

Recipes 

and why a turbid mash is often used as it creates more dextrins.

__________________
"I don't understand why everybody is focusing only on details. It is impossible to produce a good beer with details."
Jean-Marie Rock, head brewer at Orval

SERIOUS BUSINESS BREWERY
---serious -mod edit- business---

my commercial beer notes • garret oliver on beer and food • josh oakes on beer and food