I'm mulling over a recipe for my first sour. I want something really tart and complex. I'm planning on a Pedio/Brett combination.
1) Should I pitch Sacc along with these as well/at all?
2) If so, what strain of Sacc? I figure something neutral. At first thought, that brings me to WY1056/WLP001. However, that's a strong attenuator. If I want a really sour beer, I assume that I don't really want the Sacc to "over eat."
1) Should I pitch Sacc along with these as well/at all?
2) If so, what strain of Sacc? I figure something neutral. At first thought, that brings me to WY1056/WLP001. However, that's a strong attenuator. If I want a really sour beer, I assume that I don't really want the Sacc to "over eat."