Originally Posted by rbridges01
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?
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