Reviving this thread. I have a local brew club competition in May and the category is Sours. Obviously my time is somewhat limited and, to top it off, I only make bottle conditioned beers (don't have the capability to keg yet). Thus, I'm trying to pull this off as fast as I can. Will proceed with souring 100% of the wort with a 100% Brett L fermentation.
My recipe below for a 5 gallon batch:
4.25 lbs Vienna
3.75 lbs Pilsner
2.5 lb Light Munich
.5 lbs Wheat
.5 lbs Special B
.5 lbs Caramunich
.5 lbs Aromatic
1 oz of East Kent Goldings for 60 minutes for about 15 Ibu's
Yesterday I did the mash and brought the wort to a boil. I cooled it down to about 90 degrees and pitched the Lactobacillus WLP677. I covered up the kettle nicely with the lid and sealed it with tin foil. Will let it sit for 5 -6 days to let it sour up. The ambient temp here in Long Beach right now is about 60-65 degrees so I figure it's going to proceed slowly. .
In the interim, I have been getting a starter going. 3L have been sitting on a stir plate for about two weeks now with some WLP653. The brett L seems to take forever. At this point I believe it's mostly attentuated, so I decanted the extra liquid and poured another 3 liters of starter fluid on it. I'll let it go as far as I can before I have to pitch, but I figured I'm gonna need a big starter.
This coming Saturday I'll do the boil with the sour wort to denature the bacteria and add the hops, then cool it down and pitch the brett.
This all seems straightforward enough, but I have a few questions:
1.Will the long time (5 days) or cooler temps that I allow the lactobacillus to interact with the wort produce any off flavors?
2. Will a 60 minute boil reduce any of the sourness?
3.What temp should I ferment the brett at during primary? 75? I'm figuring I'm gonna need a heating blanket or something. It's an odd experience because I'm normally always trying to keep the temps cool for my beers during fermentation.
4.Any ideas on what I could potentially add to the beer to give it some of the complexity lost by not aging with the bugs?
5.What final gravity should I aim for to avoid bottle bombs? 1.008? Whats the best way to achieve this in the shortest amount of time....just warmer temps? I mashed at 148 degrees in an effort to produce as a dry a beer as possible both to minimize the risk of bottle bombs and bring out the tartness. But, this is my first brett beer and I've read it can take quite a while to fully attenuate (as I have seen from the starter).
As always, any advice is much appreciated. I'll keep everyone posted as to how this goes. I'm excited