Kettle sour + BRETT Brux or lambic?

Discussion in 'Homebrewing' started by jaredmull, Apr 6, 2016.

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  1. jaredmull

    jaredmull Aspirant (263) Dec 26, 2013 Washington

    So I have 7 Gal of what is supposed to be 1.040 OG and half pilsner/wheat wort currently fast souring in my kettle with a yogurt lacto starter. I'm looking for recommendations as to what I should do with it. I have a lambic yeast culture I built up from gueze dregs over the last few months. I also have a pack of Wyeast Brett Brux 5112 in the fridge right now.

    Can you pitch lambic dregs on an already lacto soured 3.6PH wort and will it add complexity?
    I know I could pitch the Brett B (horse blanket) and use that as a primary yeast, but I don't want horse blanket without something else without something else (fruit).

    I typically enjoy fruited sours or plain sours with complexity like lambics/guezes, but I have not had too many farmhouse sours with horse blanket honestly

    I do have patience and I'll probably do another batch of sour in a week or two.

    Any recommendations on what might work best?
     
    #1 jaredmull, Apr 6, 2016
  2. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    Primary with the Brett brux will not give you Horse Blanket, mostly Pie Cherries, with a touch of funk. Would be good in a brown base, not sure in a 1.040OG kettle sour. If you do go that route, I would recommend adding some actual cherries to the beer as well.

    Lambic will add complexity, but defeat the kettle sour as you will want to age it for awhile to ensure the blend of yeast and bacteria finish their job.

    If you have access to Brett c or a more tropical Brett b strain, I would go with that instead.
     
    #2 jbakajust1, Apr 6, 2016
  3. Supergenious

    Supergenious Maven (1,273) May 9, 2011 Michigan

    If you pitched the Brett B along with a sacch strain of yeast, that would give you horse blanket.
     
    #3 Supergenious, Apr 6, 2016
  4. jaredmull

    jaredmull Aspirant (263) Dec 26, 2013 Washington

    Thanks for input and for some good ideas.

    So, I could make this a brown base fairly easily before I boil it in a few days just by adding another gallon of some darker wort with some darker crystal, victory, and a little special B or something, then maybe throw in a pound of DME into the wort when boiling to increase the ABV a bit.

    Or I could just keep it light, and use Brett B as the primary yeast strain and then rack on fruit later... do you know what sort of attenuation you would expect from using Brett Brux as a primary strain? I mashed kinda high around 158 to create some unfermentables that I heard that Brett likes to eat up.
     
    #4 jaredmull, Apr 7, 2016
  5. machalel

    machalel Initiate (0) Jan 19, 2012 Australia

    No experience, but from what I've read, most 100% Brett beers attenuate about the same as a high-attenuating Sacc strain.
     
    #5 machalel, Apr 7, 2016
  6. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    Depends on the time you give it. I turn my 100% Brett beers around in as short as 2 weeks, as long as 4, and app att is around 85%. I have also let one age for a year and hit 98% app att.
     
    #6 jbakajust1, Apr 7, 2016
  7. jaredmull

    jaredmull Aspirant (263) Dec 26, 2013 Washington

    Do you most people add table sugar during fermentation and dry it out as well ... Like you can w sacc strains? I would imagine you could if I wanted to lower the FG and still turn the beer around quickly in 4 weeks or so.
     
    #7 jaredmull, Apr 8, 2016
  8. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    I was under the impression (I think based on a comment from oldsock in a thread on Brett fermentation, maybe about a year ago) that B. lambicus would be the way to get cherry pie. Do you think B. brux would be the better choice for that particular objective?
     
    #8 pweis909, Apr 8, 2016
  9. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    Depends on which B brux / B lambicus you use. WLP and WY sell the strains under reversed names. I see now that I had them backwards in my head. The WY brux is horse blanket, thanks for catching that.
     
    #9 jbakajust1, Apr 8, 2016
  10. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    I can't take credit for catching anything. I don't have enough familiarity with this stuff. Never new anything about brand differences in them. I was just mentioning something I filed away in my memory in case I ever wanted to do some sort of cherry pie sour, Well, in case I ever get around to it -- I want it! The very first time I used the Roeselare blend I got something like cherry pie, but the last two times I used it I got sourness without cherry. I was thinking a kettle soured lacto beer blended with an brett beer would do it, if I got the right strain.
     
    #10 pweis909, Apr 9, 2016
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