I'm contemplating my first sour brew and would like to primary with a yeast or yeast blend and then pitch some bugs and or Brett when I keg. This seems like a simple approach and a good way to isolate the bugs from all of my equipment except the kegs, beer lines, and taps. It also seems like a good way to gauge the final sourness by checking the gravity after primary before the bugs finish it off.
Does this make sense? Do I need to worry about contaminating the beer lines or is a good clean and sanitization sufficient? What kind of gravity should be left for the bugs to get a sufficient sour funk? Any yeast recommendations?
Does this make sense? Do I need to worry about contaminating the beer lines or is a good clean and sanitization sufficient? What kind of gravity should be left for the bugs to get a sufficient sour funk? Any yeast recommendations?