Mashing Musings

Brett will ferment sugars that would be left untouched in a normal fermentation and would contribute to body, correct? So perhaps mashing high, which in normal beers increases body, would, in a wild beer, increase brett and lacto character because there would be more food reserved for them exclusively. The saccharomyces present in your wild yeast would be unable to compete with the bret once it had eaten the simple sugars.

Does anyone catch my drift?

That's pretty much Jamil's recommendation in BCS.

It is also the reason lambics require unmalted wheat as part of the grainbill. Unconverted starches are necessary to give the bacteria and other wild yeasts the necessary nutrition to drive their flavor profiles.

and why a turbid mash is often used as it creates more dextrins.