So a helpful brewer told me about the fast sour technique recently. You know, the method where you mash and divide the wort in half. Then you boil and ferment one half as normal, and take the other half and add lacto, let sit, and afterwards boil and ferment as normal. Then blend.
My plan is to make a beer like this:
10 lbs pils
1 lb caramunich
.5 lb aromatic
.5 lb special b
15 ibu ekg
I'd like to use all brett to ferment it, was thinking of brett b. I love brett, the more medicinal taste the better. Sound good? Any suggestions? I'd like to ferment on raspberries as well after primary.
My plan is to make a beer like this:
10 lbs pils
1 lb caramunich
.5 lb aromatic
.5 lb special b
15 ibu ekg
I'd like to use all brett to ferment it, was thinking of brett b. I love brett, the more medicinal taste the better. Sound good? Any suggestions? I'd like to ferment on raspberries as well after primary.