Originally Posted by Ton
Tommorow i'll making my first sour brew. Its just a simple red ale that i'm adding lacto to. im pretty excited to start exploring this stuff.
to not make this post worthless, anyone else doing their first sour brew anytime soon? anyone ever just use lacto?
I am doing an experiment aging an imperial stout on oak and with brett, that includes 1 gallon of beer with lactic bacteria & brett. I took the bacteria from a combination of sauerkraut, sour dough bread, whey from yogurt, and raw apple cider vinegar. Built a small starter for them using a cup of the beer (its 10% ABV!) and a cup of molasses water. Every day I added more of the beer to the starter (a cup at a time), to get the bugs accustomed to the high alcohol concentration.
Its aging on oak right now. We'll see if these lactic bugs do anything, despite the high alcohol. I'm guessing it will take a while because the alcohol will slow them down (if they even survived). Probably won't bottle it till Oct. or Nov.