landhoney
Well-Known Member
I have 4 sour beers going now, but the problem is they require a long time to complete. On the latest episode of basicbrewingradio.com I learned that when you use brett exclusively to ferment your beer it can be done in the same time as beer brew with saccharomyces(reg. yeast) and does not super attenuate/dry the beer. WLP653 Brettanomyces lambicus & WLP645 Brettanomyces claussenii have been ordered and when they arrive I will be brewing the following with each seperately:
85% Euro Pils
5% Munich Malt
10% Wheat Malt
Mash at 152*F for 90 minutes
Hops: Tettnanger & Saaz
Basically a saison recipe. What do you think? Anybody brewed an all brett beer?
85% Euro Pils
5% Munich Malt
10% Wheat Malt
Mash at 152*F for 90 minutes
Hops: Tettnanger & Saaz
Basically a saison recipe. What do you think? Anybody brewed an all brett beer?