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-   -   Question: White Labs Belgian Sour Mix I (http://www.homebrewtalk.com/f127/question-white-labs-belgian-sour-mix-i-107661/)

rbridges01 03-09-2009 12:42 AM

Question: White Labs Belgian Sour Mix I
 
Hey Wild Brewers -

I typically use a belgium yeast for primary fermintation and then add the brett to the scondary. I'm using White labs Belgian sour mix and it has :

Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.

Since it already has Saccharomyces should I bother ferminting with my Belgian yeast? I've never done a 100% Brett beer before and want to make sure it ferments out ok. Thoughts?

Peace Out

Professor Frink 03-09-2009 03:14 AM

I'm curious about this too. I'm doing my first sour beer, and I used Notty for primary fermentatino and I'm planning on using the Sour Mix for secondary. I have read that many people use the Sour Mix for primary fermentation though.

ericd 03-09-2009 05:58 AM

Usually they say to ferment with a neutral ale yeast then throw in the bugs when trying to replicate lambic at home. I think the reasoning is you don't have as much risk of the batch getting runaway sour because most of it has already fermented out.

CBBaron 03-09-2009 02:39 PM

I think you would be OK pitching the blend in the cooled wort. The Saccharomyces yeast will work faster than the other organisms and ferment most of the sugars. The other yeast and bacteria will work slower but continue eating the more complex sugars resulting in a funky sour beer.
However some texts have recommended fermenting with a neutral ale yeast first to get a more restrained and better controlled sour.

I have a Flander's Red where I directly pitched Wyeast Roselare Blend. It is still fermenting so i can't comment on the results.

Craig

boxcar 03-10-2009 03:16 AM

Quote:

Originally Posted by rbridges01 (Post 1184683)
Hey Wild Brewers -

I typically use a belgium yeast for primary fermintation and then add the brett to the scondary. I'm using White labs Belgian sour mix and it has :

Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.

Since it already has Saccharomyces should I bother ferminting with my Belgian yeast? I've never done a 100% Brett beer before and want to make sure it ferments out ok. Thoughts?

Peace Out

just the blend will be just fine, you can also pour in the dregs from a bottle of cantillon or any other non pasteurized, unfiltered lambic for additional critters.


and also, the lambic blend contains sacch, pedio, lacto, as well as brett, so it will not be a 100% brett beer, it will be a lambic style beer

Professor Frink 03-11-2009 11:40 PM

Am I correct in thinking that a starter isn't necessary for the sour mix?

boxcar 03-12-2009 07:48 AM

imho a starter isnt necessary. you are gonna let it sit for over a year, which will give the bugs plenty of time to do their thing.


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