Rugrad02
Well-Known Member
Hey everyone,
I posted this question to the Milk The Funk Facebook page and wanted to get a few more opinions.
For the past months, I've been dabbling in all Brett beers using Brett B and Brett B Trois. I recently decided to try an all Brett beer using Brett L (White Labs strain).
I built up a starter over the past 10 days or so keeping the starter on my stir plate, cold crashed and just this morning decanted off the spent wort. I tasted the wort and was surprised at how sour it was. It was a clean sourness but still sour. I am crazy careful about sanitation but am scratching my head. Could keeping it on the stir plate allowed the Brett to throw quite a bit of acids? Both of my Brett B Trois starters didn't have this sourness.
I decided to just go ahead and pitch it in my porter wort as I was in a pinch. If the starter threw off acid, will it continue to do so while fermenting? Any insight would be helpful.
Sent from my iPhone using Home Brew
I posted this question to the Milk The Funk Facebook page and wanted to get a few more opinions.
For the past months, I've been dabbling in all Brett beers using Brett B and Brett B Trois. I recently decided to try an all Brett beer using Brett L (White Labs strain).
I built up a starter over the past 10 days or so keeping the starter on my stir plate, cold crashed and just this morning decanted off the spent wort. I tasted the wort and was surprised at how sour it was. It was a clean sourness but still sour. I am crazy careful about sanitation but am scratching my head. Could keeping it on the stir plate allowed the Brett to throw quite a bit of acids? Both of my Brett B Trois starters didn't have this sourness.
I decided to just go ahead and pitch it in my porter wort as I was in a pinch. If the starter threw off acid, will it continue to do so while fermenting? Any insight would be helpful.
Sent from my iPhone using Home Brew