ChadChaney
Well-Known Member
I have been trying to read as much as possible lately about Brett, Pedio, Lacto and Sour Blends (White Labs) and am a little confused by all the different information. So, if I plan on using a pure culture of Brett B or L for primary fermentation, do I need to make a starter, better yet, do I need to make a massive starter (4L)? I keep reading where Brett exhibits all the classic characteristics when it is stressed, if that is so, should I roll no starter? How about as a secondary yeast? I have a Saison with a FG of 1.009 in secondary right now, can I just pitch the Brett B out of the vial and let er rip for a bit?
How about the Lacto and Pedio, those need large starters right? How large are we talking here for an OG around 1.060? Also, I have never stepped up a starter before and can not seem to find a step by step description, anyone care to enlighten me? Really appreciate all the help, can't wait to get some nice funky brews rolling!
How about the Lacto and Pedio, those need large starters right? How large are we talking here for an OG around 1.060? Also, I have never stepped up a starter before and can not seem to find a step by step description, anyone care to enlighten me? Really appreciate all the help, can't wait to get some nice funky brews rolling!