stubbornman
Well-Known Member
Brewed up a Berliner yesterday, no boil, mash hop, etc. Pitched a homemade lacto starter (nail polish smell be damned) at about 120F.
Then I got to thinking. Typically if you use brett in primary you get a fruity and clean ferment. That coupled with the notorious long lag time for brett to get going, I added a vial of Brux a few hours after the lacto when it had cooled down a bit more.
This AM it's fermenting away like crazy. Real light foam krausen with big soapy looking bubbles. No crazy aromas...
Any bets on how this may come out? Recipe was standard 50 /50 wheat pils with a monster 3 IBU mash hop. I have some dry US-05 if needed.
Then I got to thinking. Typically if you use brett in primary you get a fruity and clean ferment. That coupled with the notorious long lag time for brett to get going, I added a vial of Brux a few hours after the lacto when it had cooled down a bit more.
This AM it's fermenting away like crazy. Real light foam krausen with big soapy looking bubbles. No crazy aromas...
Any bets on how this may come out? Recipe was standard 50 /50 wheat pils with a monster 3 IBU mash hop. I have some dry US-05 if needed.