I want to make a light, well balanced sour beer that finishes relatively quickly (a few weeks). The time factor means that I can't use Brett to sour it, since that would take months. I was thinking a combination of Lactobacillus delbrueckii and Saccromyces (French Saison), but I'm not sure of the pitching schedule. If I pitch them both in the beginning, will Saccro win out, or will the bacteria take over? I was thinking of doing the following:
1. pitch both in the beginning.
2. primary fermentation 6-12 days at 65F-75F (maybe ramping up 1F/day)
3. secondary fermentation for a few days at 90F (for Lacto to finish the job)
Also, the recipe will be:
87% Pilsner Malt
8% Munich Malt
5% Wheat Malt
OG: 1.050
FG: 1.004 (or lower!)
IBU: 10 (since Lacto is slowed by hops)
1. pitch both in the beginning.
2. primary fermentation 6-12 days at 65F-75F (maybe ramping up 1F/day)
3. secondary fermentation for a few days at 90F (for Lacto to finish the job)
Also, the recipe will be:
87% Pilsner Malt
8% Munich Malt
5% Wheat Malt
OG: 1.050
FG: 1.004 (or lower!)
IBU: 10 (since Lacto is slowed by hops)