nicroeth
Member
So, after reading the great new American Sour Beers, I decided to try the quick sour method in which you pitch lacto, allow it to sour the wort then kill it with heat and pitch brett. My OG was 1.074 and I pitched the Gigayeast lacto at 110 degrees. I let it sour for several days. It got down to 1.064 and had a good sourness. I then reheated the beer to 190 and pitched the brett after chilling to 70 degrees . . . and then everything went wrong.
I made a 2 liter starter for the brett and left it on a stir plate for several days. I the took it off the stir plate and let it settle out. Then I decanted the beer off and added about a liter of new wort. The starter looked good. It fermented well and I had a good amount of white yeasty stuff at the bottom.
I pitched the whole starter and then . . . nothing. It is now day six and there is no activity. The only thing that has happened is that there is now a thin film on the top of the beer.
What did I do wrong? Thoughts?
I made a 2 liter starter for the brett and left it on a stir plate for several days. I the took it off the stir plate and let it settle out. Then I decanted the beer off and added about a liter of new wort. The starter looked good. It fermented well and I had a good amount of white yeasty stuff at the bottom.
I pitched the whole starter and then . . . nothing. It is now day six and there is no activity. The only thing that has happened is that there is now a thin film on the top of the beer.
What did I do wrong? Thoughts?