PseudoChef
Well-Known Member
I did and it wasn't good. I don't really know how to describe it except bitter but not hop bitter. It mellowed with age and made a decent black and tan.
If it was bitter, it doesn't sound like Lactobacillus. Lactobacillus is the "tangy" sour you get from buttermilk and sourdough bread. I personally don't find any of those bitter.
Ok, here's a pedio/Brett pellicle. Soooo cooool! I just checked it out.
Keep me updated on how this turns out. I've heard that Pedio is supposed to kick off lots of diacetyl, but that the other organisms such as lactobacillus will clean it back up. I'm curious if the Brett does that as well. Did you just add commercial cultures?
Mine's in my avatar. Brett L. in a Dubbel. I added some more Brett L. to a Saison last Thursday. Pellicle is forming slowly, but no pics yet.