Hey, I have a bottle of lactobacillus. Just wondering where to go with this? Maybe thinking of doing a primary brew with brett brux and then finishing with lacto? Halp?
I brewed a strawberry berliner with lacto a while back and it came out awesome. Left it on the lacto for 2 weeks then added some safeale to finish it up.
I think you may want to go the other way, ferment with lacto first and then bret bux, as brett really likes lactic acid and get more attenuation in its presence and is able to for more aromatic compounds. maybe try something like this : http://www.themadfermentationist.com/2010/07/sour-old-ale-quick-oud-bruin.html Also, here (http://embracethefunk.com/media/) are some videos of chad yakobson (from Crooked stave, and the bretanomces project) talking about 100 % brett fermentation in general, he covers the part about lactic acid and brett.
