BzurkoBrews
Well-Known Member
- Joined
- Dec 4, 2013
- Messages
- 48
- Reaction score
- 6
So here's the deal, I have a very powerful strain of lacto I've been using that I cultured up from some Cascade dregs. Now I was thinking of how I can use it in a sour mash fashion with an obscure ending. The only problem is there's Sacc and Brett mixed in with this whole culture I've got. My question is is there a way I can neutralize the yeast in my mix by adding it to say 120f wort? I'd like to get this train of L. Brevis all by itseft to you with. It is so aggressive, alcohol tolerant and has the most amazing aroma. I'd love to see it in a Berliner style beer or a sour mashed all Brett beer. Thanks guys. Cheers!
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