Brewing tomorrow. Grain & hop bill:
5 gallon batch
5 lbs bohemian floor malted german pilsner
3 lbs white wheat malt
1/2 lb unmalted red wheat
1/2 lb honey malt
1/2 oz rakau hop 11.2% AA 60 min
1/2 oz rakau hop 11.2% AA 30 min
1 oz rakau dry hop (not if using rosalare?)
I have 2 brett starters over a week long. One is bret brux from white labs. Second is cultured from lips of faith "brett beer" could pitch one or both for 100% brett ferment.
Also have yeast cake from WLP670 (brett & sacc, no lacto or pedio) that is from a peach farmhouse saison I will be transferring.
Finally... we have the wyeast rosalare blend. This one has all the bugs and funk. Just got this one in the mail yesterday.
I love a good sour. We have a 5 gal 'dark kriek' brewing now with WLP655 belgian sour mix. It is currently at 10 months. It is our first attempt at sour brewing. Still many months away.
Our peach farmhouse saison is good so far. Sampled it today, at 2 months. It is different, but good. Not very peachy. Will have about another month in secondary then bottle.
As for the 100% brett... I tried the lips of faith brettbeer. It was good. I would drink it again. It is the only pure brett I have had. I have no idea what I should expect from a homebrew version of brett-only beer.
we do have some acidulated malt we can add if that seems appropriate anywhere.
Oh, we are also going to be brewing said beer on our new brew stand, for its first run.
Anyone wanna chime in with advice, experience or even just an opinion on who gets to swim?