Hey guys, been a while since I posted about my sour batches so let me recap: Got some weird one that I did a sour mash on, went wrong, tasted super acidic. Pitched it on yeast cake anyways, fresh as possible yeast cake I had just transferred my previously Berliner off it. It killed the yeast cake, but formed a pellicle and dropped 2 points in gravity over a week. It's been sitting in a carboy in my closet for about a month now, only dropped another single point. Pellicle kind of died after I took the last sample, it's still there but since I got another airlock instead of foil, well, pellicle isn't reforming but that makes sense. Anyways, I got some Vielle and Surette today, was thinking what the hell, going to drink them and throw in the bottle dregs. My question is do these bottles have brett in them?
I do not know the specifics of Vielle and Surette. Do you know about the list on Michael Tonsmiere’s (@OldSock) blog: http://www.themadfermentationist.com/2010/06/harvesting-sour-beer-bottle-dregs.html Cheers!
DONT DO IT! Just sayin. Beers that good with that nice of a profile and diversity of wild stuff shouldn't be wasted on a beer that kills massive active yeast cakes. I would buy another carboy, brew a real sour on purpose, pitch the dregs into that beer, let it rock for a few months to build up the cell counts of the different bacterias and Bretts, then move a 1/2 cup of that beer over to this murderer. Just sayin.
Or, do it in a normal beer that is not soured before the boil. Just mash, sparge, boil, chill, pitch, age. This will give you the full range of what the Lacto and Pedio in the CS beers can do. Pre-souring can inhibit the Lacto in the dregs as they are pH sensitive.
