- Apr 10, 2018
- Reaction score
I am going to try and make some bretted lagers and looking for advice. I recently made a no boil lager to which i added a started from my solera and it soured. Made a lovely beer but i didn't want it sour. Thought 20 IBU's might supress it but it didn't. Now i am trying to cultivate up some brett from my collection and give it another go. Should i mash higher than normal. I like my beer dry so mash at 62c. Should i rack, add brett and oak halfway through? I am guessing this can be drunk fairly fast so 6 to 8 weeks. I tried one of these the other night from Deya and found it very pleasant.