I'm thinking of trying to make my very first sour ale, and first one out to test is an Amber. I want to ferment it using Brettanomyces, and maybe lactobacillus or adding lactic acid later. But I need some advice, since I've never used these strains before. I want to also add some dried fruits (apricot or peach) for extra fruitiness, which I think will go nicely with the sour taste.
This is for a contest, and I will only have about 6 weeks to ferment it and then bottle it. I know this will be difficult, regarding brett needs 6 months to fully develop it's flavors.
So how should I best approach this? Ferment it with a regular yeast, and then after a couple of weeks add the brett and lactobacillus, or use them from the beginning of fermentation?
Thanks in advance
This is for a contest, and I will only have about 6 weeks to ferment it and then bottle it. I know this will be difficult, regarding brett needs 6 months to fully develop it's flavors.
So how should I best approach this? Ferment it with a regular yeast, and then after a couple of weeks add the brett and lactobacillus, or use them from the beginning of fermentation?
Thanks in advance