ChadChaney
Well-Known Member
OK, so I have been posting on this part of the forum for a bit now trying to collect as much info. as possible, and now I am back for some more. I have finally attempted my first few wild/funky/sour beers, and have the bases for a few more working. I have a Sasion(Dupont strain) on some Brett B and I just made a 2 gallon "starter" of Kolsch/cream ale that I pitched a lacto starter into and slapped on my brewpad. That is headed into a portion of Belgian Witt and here is where my questions start. I want to blend the lacto spiked beer with the Belgian Witt and I want to add Bing Cherries at some point. Am I best to add the Cherries to the lacto portion first, there is nothing else in that portion, took some last runnings with a nice low gravity and no hops and boiled, cooled to 90 and pitched the 500ml lacto starter. Or should I wait and add them to the final blend and then age, I am leaning to adding them to the lacto for extra munchies for them.
Next question, I have another Saison with a FG of 1.009, and I want to pitch some Brett B into part of this one as well and add some fruit. I am thinking of peaches. Can I rack half of the Saison off to keg and then add the peaches and Brett on the original cake, or should I secondary and then add fruit and Brett? I was thinking it would be a nice yeast cake when it was done, a nice Saison/Brett B culture. As for the peaches, how do I treat them, peal em, or just a spritz of star san and then freeze and thaw and pitch?
Next question, I have another Saison with a FG of 1.009, and I want to pitch some Brett B into part of this one as well and add some fruit. I am thinking of peaches. Can I rack half of the Saison off to keg and then add the peaches and Brett on the original cake, or should I secondary and then add fruit and Brett? I was thinking it would be a nice yeast cake when it was done, a nice Saison/Brett B culture. As for the peaches, how do I treat them, peal em, or just a spritz of star san and then freeze and thaw and pitch?