BertusBrew
Well-Known Member
What is the fastest sour beer you can make without sour mashing?
Elsewise, I'd have to say WLP645, which may or may not be pure Brett C, can make a tart to sour beer in under 2 months including time in the bottle.
I'm assuming you are adding some sort of lactic acid producing bacteria to your Brettanomyces claussenii? Brettanomyces works beautifully with sour beers, but it does not produce lactic acid and is often given credit for the work done by lactic acid producing bacteria Lactobacillus and Pediococcus. It can produce a small amount of acetic acid in an aerobic environment, but the majority acetic acid in a brewery typically comes from Acetobacter.
Nothing but WLP645, hence the 'may or may not be pure brett C' comment. Chad Y plated it out a few years ago and found 2 lacto strain and pichia. I was emailing someone with lab access at taking a look at mine, but haven't gotten it sent out yet.
OP: If you want a quick tasty sour beer, try a sour mash Berliner. It's easy, cheap, and delicious.
ocluke said:I have a 100% fermented WLP645 going right now, so it will be interesting to see how it develops over time.
I have a 100% fermented WLP645 going right now, so it will be interesting to see how it develops over time.
ICWiener said:WLP 645 will get you a tart beer, for sure. No added lacto or pedio necessary. I made a saison with WLP 585 and 645 and it was ready to rock in 90 days. Tart and dry as a bone.
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