Hey guys, I have a question on using lactobacillus and brettanomyces.
In the past, I experimented using lactobacillus by mixing with a bit of yeast and fermenting at 37 C. This led to around 3% alcohol and EXTREMELY TANGY and SOUR stuff just after ~3 days.
Then I heated it up to kill of all lactobacillus and yeast. Cooled it. And pitched in more yeast. I let it ferment at 25 C and alcohol came up to be around 5%...
I tried some. Very sour and "weird". I let it sit for a couple of days, and I noticed they started developing pellicles. Maybe brettanomyces? So I took some bugs and started incubating them in separate jars.
Okay. So finally the questions..
1. Sour beer: Are most sour beer's sourness from brettanomyces or lactobacillus?
2. In order to "save time", can I brew in 37C with lactobacillus to bring up lactic acid level, heat it, then pitch it with brettanomyces to make sour beer? I live in Korea right now and can get my hands on only one sour beer: Duchess de Bourgogne... so I'm having a hard time thinking what a sour beer should taste like..!!!
3. Brettanomyces: If I use only pure brett for full fermentation, could I finish the fermentation in 3 months? And can I age them in carboys? Not oak barrels?
4. Can Brett survive after lactobacillus basically takes over the whole fermentor?
Any help would be appreciated.
Thanks!
In the past, I experimented using lactobacillus by mixing with a bit of yeast and fermenting at 37 C. This led to around 3% alcohol and EXTREMELY TANGY and SOUR stuff just after ~3 days.
Then I heated it up to kill of all lactobacillus and yeast. Cooled it. And pitched in more yeast. I let it ferment at 25 C and alcohol came up to be around 5%...
I tried some. Very sour and "weird". I let it sit for a couple of days, and I noticed they started developing pellicles. Maybe brettanomyces? So I took some bugs and started incubating them in separate jars.
Okay. So finally the questions..
1. Sour beer: Are most sour beer's sourness from brettanomyces or lactobacillus?
2. In order to "save time", can I brew in 37C with lactobacillus to bring up lactic acid level, heat it, then pitch it with brettanomyces to make sour beer? I live in Korea right now and can get my hands on only one sour beer: Duchess de Bourgogne... so I'm having a hard time thinking what a sour beer should taste like..!!!
3. Brettanomyces: If I use only pure brett for full fermentation, could I finish the fermentation in 3 months? And can I age them in carboys? Not oak barrels?
4. Can Brett survive after lactobacillus basically takes over the whole fermentor?
Any help would be appreciated.
Thanks!