I have never posted before, I am hoping to get some feedback on a brew that I am planning. Looking for help on procedure not recipe:
The very loose "procedure" and thoughts are below.
mashing with one decoction of wort only (no solids);
running off into my brew kettle;
pitching a hand full of crushed grain and juice from homemade sourkraut.
The sourkraut should contain Lactobacillus Plantarum and Lactobacillus Brevis, the grain should have Lactobacillus Brevis. I want the L. Brevis as it will supposedly be more true to the style and produce a more complex beer. Using multiple source strains I am hoping to get some real character.
The hope is to let this sit in the brew kettle for about 12-24 hours then bring to a boil to sterilize at which point I would chill and add a clean fermenting yeast strain.
L. Plantarum produces Diacetyl in milk at levels that are detectable, I assume this will translate to the wort. Boiling should drive that off as well as sterilize the wort.
Is there anything that I should be watching out for or doing differently?
The very loose "procedure" and thoughts are below.
mashing with one decoction of wort only (no solids);
running off into my brew kettle;
pitching a hand full of crushed grain and juice from homemade sourkraut.
The sourkraut should contain Lactobacillus Plantarum and Lactobacillus Brevis, the grain should have Lactobacillus Brevis. I want the L. Brevis as it will supposedly be more true to the style and produce a more complex beer. Using multiple source strains I am hoping to get some real character.
The hope is to let this sit in the brew kettle for about 12-24 hours then bring to a boil to sterilize at which point I would chill and add a clean fermenting yeast strain.
L. Plantarum produces Diacetyl in milk at levels that are detectable, I assume this will translate to the wort. Boiling should drive that off as well as sterilize the wort.
Is there anything that I should be watching out for or doing differently?