Promoting ethyl lactate in Brett beers

[hallebrewer]

Quick question: we know that in the presence of some lactic acid, certain brett strains (such as Trois) produce more ethyl lactate, giving us more of those tropical fruit and pineapple esters.

Does anyone have feedback on the best ways to get lactic acid in the mash before primary? Is 8oz of acidulated malt one of the best ways to go to give brett that kind of enviroment?

 

[BryanThompson]

In my higher alcohol sours I like to give lacto about four days without any other bacteria or yeast to compete. This way I can get sourness before the alcohol gets high enough to impede the lacto. This would probably work in this situation as well.

 

[Oldsock]

Ethyl lactate is usually described as more generically fruity, the pineapple esters are ethyl caproate and ethyl caprylate. Lower ph actually tends to cause higher ethyl lactate production at the expense of some of the more “interesting” esters according to Chad Yakobson’s research: http://www.brettanomycesproject.com...pact-of-initial-concentration-of-lactic-acid/

 

[ChugachBrewing]

If you are still seeking this route, you could do a sour mash (size depending on the amount of acid desired)