i brewed up a batch of 1.047 wort yesterday. threw in 3 oz of aged hops.
i filled a 5-gallon carboy up to the neck. i pitched a mix of l. brevis, l. delbrueckii, and pedio (all from Wyeast). i'm holding it at 95*F. once i get a decent sour character, i will cool to 70*F, transfer to a larger carboy, aerate, and pitch sacch (saison) and a brett blend.
Questions:
1) has anyone ever held pedio at those temps? should i expect anything specific? i'm under the impression that all bacteria like higher temps, so it'll just multiply faster. i'm not expecting any flavor contributions from the pedio for months.
2) any issue with not boiling the wort between the lacto/pedio and the yeast? will the bacterial population be too high?
thanks!
i filled a 5-gallon carboy up to the neck. i pitched a mix of l. brevis, l. delbrueckii, and pedio (all from Wyeast). i'm holding it at 95*F. once i get a decent sour character, i will cool to 70*F, transfer to a larger carboy, aerate, and pitch sacch (saison) and a brett blend.
Questions:
1) has anyone ever held pedio at those temps? should i expect anything specific? i'm under the impression that all bacteria like higher temps, so it'll just multiply faster. i'm not expecting any flavor contributions from the pedio for months.
2) any issue with not boiling the wort between the lacto/pedio and the yeast? will the bacterial population be too high?
thanks!