I want to start making sours. I currently have white labs Brett c, wyeast brett b and Brett lambicus. I was thinking of doing my primary fermentation with all 3 of these and a saison yeast and then aging in a glass carboy with some dregs from a bottle of luciernaga. Is this overkill on the yeast blend or will this be ok?
Sour fermentation help
- Thread starter Br3w4u
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Beerswimmer
Well-Known Member
It probably won't get too funky, but it will get pretty complex and sour if you give it enough time.
That looks like it will get plenty funky. The "funk" comes from brett esterification.
Phenol (from sacc) + ethanol = ester (funk+fruit+other)
So to increase funkiness you want to produce more phenol's. This is why most sours are fermented with Belgian sacc. Siason yeast should work well also.
You are missing some souring bugs though. I'd add some lacto or pedio. Edit: These will probably be in the dregs. you should be fine.
Phenol (from sacc) + ethanol = ester (funk+fruit+other)
So to increase funkiness you want to produce more phenol's. This is why most sours are fermented with Belgian sacc. Siason yeast should work well also.
You are missing some souring bugs though. I'd add some lacto or pedio. Edit: These will probably be in the dregs. you should be fine.
