I quick soured a 1.042 wort 60/40 pale and wheat with lacto brevis and after three days pitched the dirty dozen blend. This kicked up in under 12 hours and fermentation appears done in just 3-4 days. 2 weeks after pitching the dirty dozen brett I plan on adding a tart montmorency concentrate from kingorchards. 16 oz concentrate is roughly ten pounds of cherries, I'm planning on 20 oz into this and letting that sit two weeks. Should be ready to keg then so about a month on this total. Quick and dirty kriek anyone? Hope it comes out well, previous quick sours have been great (especially a recent one with 15 lbs nectarines). Higher gravity then my berliners and with the bugs eating the cherry sugars I'm hoping the dirty dozen adds a nice character to my quick souring method.
Anyone have any thoughts on my method? I'm just hoping I get something different out of this.
