Morrey
Well-Known Member
I am experienced in lacto sours but not in the use of Brett to make a more complex and interesting beer. I have found that Omega Labs provides the best lacto that has given me reliable success rates. Naturally, I look to Omega for the Brett I'll plan to try. They produce "All the Bretts" which includes multiple strains of Brett.
I plan to brew a Saison, pitch Belle Saison yeast, and let it ferment out clean until completion which may be around 1.006. NOW, if I rack to carboy and pitch the Brett pouch, what will I be getting in terms of a finished beer and time to get there?
Will the Brett contribute to ANY souring at all? I know I will get funky, fruity and interesting flavors, but how is this all going to play out in the finished product? Do I need to lightly lacto sour the wort before hopping and boiling?
Sorry for all the questions....we all have to start somewhere. THANKS!!!
I plan to brew a Saison, pitch Belle Saison yeast, and let it ferment out clean until completion which may be around 1.006. NOW, if I rack to carboy and pitch the Brett pouch, what will I be getting in terms of a finished beer and time to get there?
Will the Brett contribute to ANY souring at all? I know I will get funky, fruity and interesting flavors, but how is this all going to play out in the finished product? Do I need to lightly lacto sour the wort before hopping and boiling?
Sorry for all the questions....we all have to start somewhere. THANKS!!!