Pitching lacto brevis + ale yeast

[TravelingLight]

I'm getting ready to do a beer similar to a "quick" sour Tonsmiere did on his site. He used the PC Oud Bruin blend, which is unavailable these days. So I am planning on pitching lacto brevis and a sacc yeast. I've got a couple of questions to make sure I attack it the best way...

1. Should I pitch the lacto and sacc at the same time, or sour it then pitch sacc, or vice versa?

2. I was going to use US-05 for my sacc, as I have been informed it does well at a lower ph. But Tonsmiere suggested a mild Belgian or English yeast. Any thoughts on one over the other?

Thanks y'all.

 

[mitchard]

1) Pitching the Lacto a few days in advance is suggested a lot, to help it get a head start. Most Lacto doesn't perform in alcohol environments. I haven't pitched both at the same time before (aside from mixed blends), so I can't really speak on that.

2) The pH probably won't be insanely low after just a few days w/ Lacto b. Any strain of Sacc would probably work fine. However, I have read reports about WL Lacto b. causing a gravity drop w/ krausen, so keep that in mind.

 

[TravelingLight]

1) Pitching the Lacto a few days in advance is suggested a lot, to help it get a head start. Most Lacto doesn't perform in alcohol environments. I haven't pitched both at the same time before (aside from mixed blends), so I can't really speak on that.

2) The pH probably won't be insanely low after just a few days w/ Lacto b. Any strain of Sacc would probably work fine. However, I have read reports about WL Lacto b. causing a gravity drop w/ krausen, so keep that in mind.

Thanks again for the great advice. Also, every time I see your sig I want that raspberry gose! So if you want some east coast beers I'm willing to trade for that gose! Sounds delicious.

 

[mitchard]

No problem, happy to help. I think we're all still learning a lot about this realm of brewing. So much so, that there are varying opinions on a lot of the processes. Check out Milk the Funk on Facebook, which is another awesome source. Their Wiki has a ton of information right up your alley.

I'd definitely be down to send out a bottle, assuming it turns out!

 

[TravelingLight]

No problem, happy to help. I think we're all still learning a lot about this realm of brewing. So much so, that there are varying opinions on a lot of the processes. Check out Milk the Funk on Facebook, which is another awesome source. Their Wiki has a ton of information right up your alley.

I'd definitely be down to send out a bottle, assuming it turns out!

Whoah boy, just noticed the cucumber lime too! My girlfriend would murder some kittens for that beer.

 

[mitchard]

Super easy beer. Kettle sour with Goodbelly, fermented with US-05, racked onto lime zest and a couple cucumbers. I'd be happy to share the recipe if you're interested.

 

[TravelingLight]

Super easy beer. Kettle sour with Goodbelly, fermented with US-05, racked onto lime zest and a couple cucumbers. I'd be happy to share the recipe if you're interested.

Would definitely like to see that recipe! Anything special about the cukes? Peeled or unpeeled? Sliced or whole? Finally, how long did you "dry cuke" it? TIA.