turboninja64
Member
So I tried an experiment. Here is my recipe:
Steeping grains: 2lbs crystal 120L
1lb 3oz belgian caramel amber
13oz Cara red
Extract: 7lbs Briess light DME 60min boil
Hops: 1oz nugget 60min boil
OG 1.082
then split into 4 fermentors. Then added Brett L WLP653 to fermentor #1 and 3. and added Lacto WLP677 to #2 and 4. Then 33 days later I added Lacto to #3 and Brett L to #4.
I tasted them about 80 days later. None of them had any sourness. They were all different, but pretty much had a musty, dry, barnyard flavor. I would assume from the brett. The gravities ranged from 1.001 to 1.014. I was expecting to have some sourness. Am I still to early to be expecting this flavor?
Steeping grains: 2lbs crystal 120L
1lb 3oz belgian caramel amber
13oz Cara red
Extract: 7lbs Briess light DME 60min boil
Hops: 1oz nugget 60min boil
OG 1.082
then split into 4 fermentors. Then added Brett L WLP653 to fermentor #1 and 3. and added Lacto WLP677 to #2 and 4. Then 33 days later I added Lacto to #3 and Brett L to #4.
I tasted them about 80 days later. None of them had any sourness. They were all different, but pretty much had a musty, dry, barnyard flavor. I would assume from the brett. The gravities ranged from 1.001 to 1.014. I was expecting to have some sourness. Am I still to early to be expecting this flavor?