TandemTails
Well-Known Member
I've got a blueberry melomel that's been fermenting/aging in a 6 gallon carboy with the following yeast+bacteria:
* Wyeast 1388 belgian strong (sacch)
* Wyeast 3278 belgian lambic (sacch, brett, lacto, pedio)
* Paradox Beer Co - Skully Barrel no 38 dregs (sacch, brett, lacto, pedio)
* Almanac Beer Co - Pumpkin Pie de Brettaville dregs (brett)
* Almanac Beer Co - Farmers Reserve Citrus dregs (sacch, lacto)
I'm planning on brewing a sour red with the following grain bill:
* 10.75 lbs - American - Pale 2-row
* 2.2 lbs - American - White Wheat
* 1.15 lbs - American - Caramel / Crystal 60L
* 0.3 lbs - Belgian - Special B
60 minute full infusion mash at 154'F
60 minute boil (throw a few cones of cascade in just to call it beer)
Est OG: 1.066
I got the recipe from Dr Lambic's blog: http://lobhob.com/guide/dr-lambics-guide-to-brewing-your-first-s and he recommends first souring with lacto before pitching sacch and then add brett to secondary.
I was hoping to simply add the cooled wort directly to the existing bug/yeast cake and let it go. Is there any disadvantage to not staggering the additions? By not letting the lacto do its work warm am I going to miss out on the lacto sourness?
I do plan on letting this sit for a long time and eventually turn it into a single vessel solera project so if it'll just need time, that's fine with me.
Any advice from others who have done something similar would be great!
* Wyeast 1388 belgian strong (sacch)
* Wyeast 3278 belgian lambic (sacch, brett, lacto, pedio)
* Paradox Beer Co - Skully Barrel no 38 dregs (sacch, brett, lacto, pedio)
* Almanac Beer Co - Pumpkin Pie de Brettaville dregs (brett)
* Almanac Beer Co - Farmers Reserve Citrus dregs (sacch, lacto)
I'm planning on brewing a sour red with the following grain bill:
* 10.75 lbs - American - Pale 2-row
* 2.2 lbs - American - White Wheat
* 1.15 lbs - American - Caramel / Crystal 60L
* 0.3 lbs - Belgian - Special B
60 minute full infusion mash at 154'F
60 minute boil (throw a few cones of cascade in just to call it beer)
Est OG: 1.066
I got the recipe from Dr Lambic's blog: http://lobhob.com/guide/dr-lambics-guide-to-brewing-your-first-s and he recommends first souring with lacto before pitching sacch and then add brett to secondary.
I was hoping to simply add the cooled wort directly to the existing bug/yeast cake and let it go. Is there any disadvantage to not staggering the additions? By not letting the lacto do its work warm am I going to miss out on the lacto sourness?
I do plan on letting this sit for a long time and eventually turn it into a single vessel solera project so if it'll just need time, that's fine with me.
Any advice from others who have done something similar would be great!