Okay so I'm attempting to sour an Old Ale with some bottle dregs. The Old Ale finished fermentation at 1.024
I figured separating in to different gallons would be a better way to go, so I can package the rest of the beer as per usual with no issues. So, taking that in to consideration, I picked up a bottle of something that I know has good cultures in it (WW Amorous) and put that in one. I also had a Kammen Knuddeln from Against the Grain, and so I'm gonna see what happens in another.
All that being said, how long does it typically take Brett/lacto/pedio to start doing their thing?
I emailed Wicked Weed to verify which Brett/bacteria is present in their beer, because I couldn't find any specific info on the mix, though Mad Fermentationist says it has both Brett and bacteria. I couldn't find any info on Kamen Knuddeln, though.
[Update/Clarification] This Old Ale has already finished fermentation, at 1.024 FG, after which I have added the dregs to each pictured gallon.
View attachment ImageUploadedByHome Brew1452217347.607609.jpg
I figured separating in to different gallons would be a better way to go, so I can package the rest of the beer as per usual with no issues. So, taking that in to consideration, I picked up a bottle of something that I know has good cultures in it (WW Amorous) and put that in one. I also had a Kammen Knuddeln from Against the Grain, and so I'm gonna see what happens in another.
All that being said, how long does it typically take Brett/lacto/pedio to start doing their thing?
I emailed Wicked Weed to verify which Brett/bacteria is present in their beer, because I couldn't find any specific info on the mix, though Mad Fermentationist says it has both Brett and bacteria. I couldn't find any info on Kamen Knuddeln, though.
[Update/Clarification] This Old Ale has already finished fermentation, at 1.024 FG, after which I have added the dregs to each pictured gallon.
View attachment ImageUploadedByHome Brew1452217347.607609.jpg