I've been reading a lot about making sour beers lately because i want to start experimenting and brewing some. It seems there are many different beer souring techniques out there for different types of sour beer. I plan on trying a sour mash for making a lacto only berliner weiss so i will have something ready sooner to drink while i am waiting for my brett experiment to do its work.
There was some info i could not find. It seems as though there are a lot of blends of an older and younger beer when using brett. Do both of the beers going into the blend have brett working on them or do you blend a beer fermented with saccharomyces in with the brett? Also is this blend done at bottling or do you blend into a carboy and let it age longer?
Also i've heard that brett only beers are sometimes fermented fairly quickly just like a saccharomyces fermentation. Are bret only beers drinkable fairly quickly also or is it still neccesary to age them first. What about blending a sour mash beer and an all bret beer to get a good amount of both lactic and acetic acid in a relatively short time perdiod? I still plan on doing a batch of bret aged for a year or more with oak chips but it would be nice if there were some shortcuts to making beers with some brett character without having to wait so long. Thanks.
There was some info i could not find. It seems as though there are a lot of blends of an older and younger beer when using brett. Do both of the beers going into the blend have brett working on them or do you blend a beer fermented with saccharomyces in with the brett? Also is this blend done at bottling or do you blend into a carboy and let it age longer?
Also i've heard that brett only beers are sometimes fermented fairly quickly just like a saccharomyces fermentation. Are bret only beers drinkable fairly quickly also or is it still neccesary to age them first. What about blending a sour mash beer and an all bret beer to get a good amount of both lactic and acetic acid in a relatively short time perdiod? I still plan on doing a batch of bret aged for a year or more with oak chips but it would be nice if there were some shortcuts to making beers with some brett character without having to wait so long. Thanks.