Spontaneous fremantation

Emc said:

So I was going to make a Berliner weisse, which turned into I'm going to make a super funky sour wheat. My plan was, and what I have done so far, chill wort to 75-80, and lactobisllious, hold at 80 for two days then add Brett. Let the Brett work for a few weeks then add the wlp Belgian sour mix and maybe some dregs from a Russian river sour to add to the funky bug mix. Well when I just went to unplug the heater to let it cool to the 70 range do I could add the Brett here is what I saw, thoughts? Smell from the air lock is very "bready", let the krausen drop then add Brett and continue as planned, add the Brett now to help compete with whatever yeast got it going?

<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=56910"/>

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smokinghole said:

https://www.homebrewtalk.com/f127/sorta-lacambre-method-wit-314125/index2.html#post3954250

That post shows the progression of my krausen. It didn't really die down until well after I transferred and blended the hopped and unhopped portion together and it finished fermenting. I had a snotty milky krausen up until 1.5 weeks ago. Now it's finished and chilling in my garage waiting to be bottled up this week.

Click to expand...

smokinghole said:

https://www.homebrewtalk.com/f127/sorta-lacambre-method-wit-314125/index2.html#post3954250

That post shows the progression of my krausen. It didn't really die down until well after I transferred and blended the hopped and unhopped portion together and it finished fermenting. I had a snotty milky krausen up until 1.5 weeks ago. Now it's finished and chilling in my garage waiting to be bottled up this week.

Click to expand...