Pauldoc1031
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- Joined
- Apr 4, 2016
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- 23
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So I was going to try and experiment with a batch. I planned on trying to make a sour with no lacto or bacteria pitched with some brett character. I planned on mashing at 160 degrees to make sure there was some complex sugars left in the wort to allow the brett to do its work. I'm still working on the recipie bit as far as fermentation I was going to allow the yeast, most likely an English ale yeast, ferment whatever it can for the first primary fermentation. Because of the high mash temperature I'm hoping it stalls at a higher gravity. I was then going to pitch a brett strain to complete the fermentation. I'm going to mash with some acid malt as well to bring the acidity down to get the slight sourness I'm seeking. If anyone has any feedback or has attempted this I'd love to hear about your results. I also plan on splitting the batch when the FG has stabilized and adding fruit to one of the batches.