hey yall, so i have a golden ale that i soured with Omega Lacto Blend (its amazing) pitched WLP570, its been 7 days now. my OG was 1.064 and the last couple days has been right at 1.014. I know its been only 7 days but i plane to brett this guy. should i wait for the typical 2-3 primary or since i am using brett i can go ahead and secondary and pitch? with a OG at 1.014 can i expect alot of funk after say 3-6 moths?
Depends on what you're looking for. For something lambic inspired I would leave in primary. You can pretty much pitch Brett whenever but will get differing flavor profiles. Are you looking for more horseblanket funk or more sourness? How many IBUs are there? Are you looking for a quicker beer or will this be hibernating for years? Six months with a clean primary and Brett in secondary or better yet under pressure for 6 months should give a good amount of Orval like funk. If you're looking for a more traditional golden sour, you need at least a year with pedio.
You could always pitch the Brett with more food.. perhaps mix up 1 L of DME with some maltodextrin or wheat flour, something starch heavy to give the Brett more complex nutrition to digest over time.
I am want more of a wild ale character. Dry, some good funk, and sour. I tried the beer last night and lacto really soured up nicley
24 IBUs, I am looking for the horsey/goaty funk. I rather not hold up a fermenter too long. Thinking alon the lines of 3-6 months
IBUs don't really matter so much for Brett, more so for your bugs. As far as timing goes, I wouldn't put a firm deadline on when you think it will be ready. You could taste it at 3 or 6 months and decide if its ready. With wild ales, they tell you when they're ready. Also keep in mind, the character of the beer will change once it has been packaged and is under pressure. The flavor development will also vary from strain to strain and the precursors that are in your beer. I personally like leaving my sours in primary, because Brett feeds off of dying yeast.
In my experience that barnyard comes between 3 and 6 months so you're in good shape there, but I would consider brett at bottling or kegging instead of early in the process. The earlier you go the more fruit flavors tend to come through, the later the funkier and brett seems to also funk up more under pressure. Bottling with brett isn't something to take too lightly though, I would make sure to keg or use champagne bottles that can take the pressure and be sure final gravity is stable before bottling.
I will be kegging this beer, I def don't want bombs going off. As far as the keg would you secondary for 3 months than keg it ( no co2?) for after 3+
I am using all the bretts from omega. It was 12 strains of Brett in it. I have no clue how this will come out
I personally would go right from primary to the keg and pitch Brett into the keg. I would also put the keg on under pressure if you have the space because I like what Brett brings to the party under pressure. You could then take it back off after 10 days or so when the beer is carbed.
