bhatchable
Well-Known Member
So inspired by the last thread about the unintentional "infected" brown, I decided to make a sour brown. I am probably going to start this one two weeks from today. I wrote my recipe, crunched the numbers, and am going to pitch white labs high gravity yeast, then once the primary slows then pitch either white labs 655 or 677 (descriptions follow)
655 Belgian sour mix
A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.
677 Lactobacillus delbrueckii
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
My recipe is going to be 7.9% abv, so now just trying to decide which "wild culture" to use. I think i've heard that the lacto is intolerant of high alcohol, but can't really substantiate that anywhere. But I'm not sure if the mix with brett would be overkill on the sour... please weigh in, especially if you've brewed a similar or even another sour. thanks
655 Belgian sour mix
A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.
677 Lactobacillus delbrueckii
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
My recipe is going to be 7.9% abv, so now just trying to decide which "wild culture" to use. I think i've heard that the lacto is intolerant of high alcohol, but can't really substantiate that anywhere. But I'm not sure if the mix with brett would be overkill on the sour... please weigh in, especially if you've brewed a similar or even another sour. thanks