Guess I'll also update on the Flanders. Three gallon batch, half bottled straight half got fresh picked sour cherries for 6 months and then bottled. Will need to do a retasting to freshen my memory. Though I do remember the cherry developed acetic from too much head space in the bb.
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Been quite a while since I updated this. I turned the lambic into a 5 gallon solera. Bottled the first pull straight. Refilled with a batch prefermented with wyeast lambic blend. Pulled again 2.5 gallons onto fresh picked strawberries and racked in with beer fermented with ecy oud bruin. First...
Have several times pitched brett straight from a wyeast to four gallons. All the beers have turned out good, so I don't believe you need to pitch at lager rates. Do agree with the attenuation, however.
Other way around. The original beers would have all been sour. Those styles you listed are actually truer descendants of thge oldest beer styles. Modern pure culture has only been around for a couple hundred years.
The risk is that the fruit flavors tend to fade with time. If you add them early they will fade while the beer is souring. Also, you will not be able to predict the flavor of the beer ahead and so may add a fruit that will not meld well. Maybe use the fruit for pie (or other use) and get fresh...
The bugfarm typically has an agressive saison strain in it. Have hear Al suggest a starter for it, but have only brewed five gallons with a single pitch.
Pediococcus is not inhibited by ibu's too much. Also, the aged hops maintain a good bit of their bacteriostatic properties. This is why the sourness from lambics is mostly from Pediococcus.
Using aged hops is not necessary if not doing spontaneous fermentation. Just keep the ibu's low as...
That's not how le chatliers principle works. The concentration of the product has to be low to drive the reaction forward. In this case you are lowering the concentration of starting materials. This should in theory slow down the rate of an enzymatic reaction as the reaction velocity is...
The idea would be to remash the extract, though I imagine the enzymes would be very dilute. Then again they don't have to do much work. Theoretically it could be possible. Couldn't you just add sugar to a bgs ale?
To add further I've had beers that went into the bottle with the famed pineapple taste come out a year later like an aged Orval.
Also, I believ chad suggested that he pitched his Brett around an ale pitching rate. May need to go back to the Sunday session to check that one.
I found it does matter. When nights were in the forties I got fruity smelling fermentation. With nights in the sixties to seventies I got fecal smelling fermentations.
Edit: forgot to say these were 'capture' temps.