Ok, i'm gonna brew a beer and let it ferment for a year with White Lab Belgian sour mix 1.
Knowing that it's a mix of Sacch, Brett, Pedio and Lacto... and knowing that saccharomyces will eat the fermentable sugars at first, and that brett and bacterias will eat even more sugars, normally unfermentable for the sacch...
Does the mash temp affect the beer sourness/complexity?
Higher mash temp = more ''unfermentable'' sugars = more food for bacterias = more sourness.
Is it right or am I off?
Knowing that it's a mix of Sacch, Brett, Pedio and Lacto... and knowing that saccharomyces will eat the fermentable sugars at first, and that brett and bacterias will eat even more sugars, normally unfermentable for the sacch...
Does the mash temp affect the beer sourness/complexity?
Higher mash temp = more ''unfermentable'' sugars = more food for bacterias = more sourness.
Is it right or am I off?