jester5120
Well-Known Member
I'm toying around with the idea of brewing a really high abv sour and looking for advice on how to make sure it gets funky/sour at alcohol levels that typically kill off brett and bugs. I came up with the idea when drinking a dfh fort, which is an 18%abv raspberry beer. I thought it would be pretty awesome with some sourness and funk.
My plan right now to get sourness is to either sour mash or pitch lacto into virgin wort and let it ride until sourness is achieved. I don't know what to do about getting funk since it'll be above levels where brett is usually comfortable and those funky flavors usually take a lot of time. Are there any brett strains that are more alcohol tolerant than others?
I have roeselare, ecy flemish ale, and bug farm cakes at my disposal if that would be a good route to go too.
Any advice would be greatly appreciated.
My plan right now to get sourness is to either sour mash or pitch lacto into virgin wort and let it ride until sourness is achieved. I don't know what to do about getting funk since it'll be above levels where brett is usually comfortable and those funky flavors usually take a lot of time. Are there any brett strains that are more alcohol tolerant than others?
I have roeselare, ecy flemish ale, and bug farm cakes at my disposal if that would be a good route to go too.
Any advice would be greatly appreciated.