hirschb
Well-Known Member
I did a fake turbid mash (added spelt flour to the boil) for use in a long-term aged sour (using ECY Dirty Dozen). However, I used ~5gal of wort in a couple of 3gal better bottles with Brett Drei and Brett Brux Trois Vrai. I may want to blend the smaller brett batches with some sour beer after ~3-4 months aging. After 1 month, the two brett carboys are still very turbid/cloudy. Does anyone who makes lots of turbid mashes, (or especially fake turbid mashes) have an idea at what point does the turbidity tend to drop off and the beer become clear?
