I am planning my first sour, and need your help.
This will be a gluten free beer, made as a partial mash batch.
I will use WPL665 flemish ale blend as the source of bugs.
IBU...I am planning to target between 5 and 15 IBU, any sugestions on whitch end of the spectrum is best?
With such a low IBU, and a beer that does not need to be concentrated by a long boil; is there any reason to do a 1 hour boil? I was thinking of doing a 15 min boil to pasturize the wort and achieve the desired IBU. Is there a reason to boil for 1 hour in a situation like this?
Should I pitch a clean yeast culture first (giving the Sacc a head start), then add the mixed culture later?... or should I just dump in the WPL665 once I cool to pitching temp, and call it a day?
I need to make a starter for the WPL665 (to culture it away from its gluten containing media), many people advise against making a starter for these mixed cultures...but I do not have a choice. Any advice you can offer on making a starter for mixed bugs is aprecieated. I am thinking of using apple juice for the starter, then decanting and pitching the slurry from the botom of the flask. Should I bother to use (rice) malt extract in the starter?
Thanks in advance for your help and advice,
This will be a gluten free beer, made as a partial mash batch.
I will use WPL665 flemish ale blend as the source of bugs.
IBU...I am planning to target between 5 and 15 IBU, any sugestions on whitch end of the spectrum is best?
With such a low IBU, and a beer that does not need to be concentrated by a long boil; is there any reason to do a 1 hour boil? I was thinking of doing a 15 min boil to pasturize the wort and achieve the desired IBU. Is there a reason to boil for 1 hour in a situation like this?
Should I pitch a clean yeast culture first (giving the Sacc a head start), then add the mixed culture later?... or should I just dump in the WPL665 once I cool to pitching temp, and call it a day?
I need to make a starter for the WPL665 (to culture it away from its gluten containing media), many people advise against making a starter for these mixed cultures...but I do not have a choice. Any advice you can offer on making a starter for mixed bugs is aprecieated. I am thinking of using apple juice for the starter, then decanting and pitching the slurry from the botom of the flask. Should I bother to use (rice) malt extract in the starter?
Thanks in advance for your help and advice,