phished880
Well-Known Member
Does anyone know if there is any reason I shouldn't do this? I have a slurry I wanted to pitch with Brett l.
Is this a bad idea?
Thanks
Is this a bad idea?
Thanks
Using lager yeast with bugs
- Thread starter phished880
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
A couple of the best American sours are based on lagers, Isabelle Proximus and La Folie. Although both were/are fermented at warmer temperatures (New Belgium in the 60s, and Lost Abbey in the 80s). Jolly Pumpkin also ferments half of Biere de Mars with lager yeast.
phished880
Well-Known Member
Oldsock said:
Sold! Thanks to all for the info.
ghpeel
Well-Known Member
Seems like the Brett eats up all the esters created by the original yeast anyway. So you don't have to worry about high-fermented lager flavors.
Now the question is, what happens when you lager a sour? Does the character change much?
Now the question is, what happens when you lager a sour? Does the character change much?
