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re: Homebrewing: In-Process Thread
Posted on 12/11/14 at 9:30 pm to BottomlandBrew
Posted on 12/11/14 at 9:30 pm to BottomlandBrew
quote:
And some bombshell news in the brett world. Turns out they no longer believe Brett Trois is a brett species, but rather good ol' Sacch cerevisiae. I haven't ever used trois, but regardless, I am
My Brett is straight from the master at Crooked Stave
2
Posted on 12/12/14 at 7:42 am to rds dc
And my new brett is from the guy who got his brett from the master at Crooked Stave. 
Posted on 12/12/14 at 3:26 pm to rds dc
Brewing a Sour
I'd like to brew my first sour next year sometime. Preferably using dregs from my cantillon gueze. I have a few questions.
1) Do I need to supplement the yeast with another yeast for fermentation?
2) Should my sours finish dry?
3) Do i need to dedicate my fermenters/equipment that come in contact with the souring bacteria? Or will standard cleaning/sanitizing practices kill any residual bacteria?
4) Anything i need to keep in mind?
I'd like to brew my first sour next year sometime. Preferably using dregs from my cantillon gueze. I have a few questions.
1) Do I need to supplement the yeast with another yeast for fermentation?
2) Should my sours finish dry?
3) Do i need to dedicate my fermenters/equipment that come in contact with the souring bacteria? Or will standard cleaning/sanitizing practices kill any residual bacteria?
4) Anything i need to keep in mind?
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