I recently made a starter to pitch some dregs from a bottle of Crooked Stave's St. Bretta Autumn, the blood orange. The year is this year's batch.
Anyway it's been around 5 days since I pitched and I took a small whiff last night and whoa! Sour yogurt/milk smells galore!
Is this normal?
Even though the St. Bretta is supposed to be all Brettanomyces, the guy at the brewery said that it has all the bugs as well - due to the barrels having all the bugs (lacto & pedio). He also said it was the easiest beer to obtain a culture from.
Anyway it's been around 5 days since I pitched and I took a small whiff last night and whoa! Sour yogurt/milk smells galore!
Is this normal?
Even though the St. Bretta is supposed to be all Brettanomyces, the guy at the brewery said that it has all the bugs as well - due to the barrels having all the bugs (lacto & pedio). He also said it was the easiest beer to obtain a culture from.