wild yeasts/critters etc

[ionia_ales]

Who has made some sour ales?

I should be receiving my Belg. Sour Mix in a few days and I am wondering about the wheat and sherry yeasts in that pack.
I purchased it because the wyeast brett was 12 bucks, and so was the lambicus, so if you can get them all for 12 that's cool!

I have a brown ale that has been fermented with US56, and I'd like to give it some funk, so I was planning on adding some brett, but with this pack, I am wondering if there would be any problems with adding sherry yeast/wheat yeast to a "finished" beer, and leaving it for 3 -6 months.

also, I know that brett and the other critters have spore like things that can hide in the nooks and crannies of the bucket, Is it safe to say that I will innoculate the bucket, and can clean it out in a few months, add beer, and the brett will spring into life? I do have dedicated hoses and buckets to this, if it works.

Any one have any experiences in prolonged Bret usage?

[Lufah]

I've made one, but I think you've already milked me for all I know.

Travis

[ionia_ales]

Sure have,

I am trying to learn as much as possible, saturate the netterweb/google search. I have found some cool stuff on flanders red ales/turbid mashing --like a decoction but you remove, and boil the thin mash, ruining the enzymes and leaving unconverted starches and sugars for the bugs.

I will post some links.

[wezil]

I have used the Lambic blend but only in lambics. I think that yeast might be a bit odd in a brown. You probably would have been better off with Wyeast Roselare Blend or just choosing one strain of Brett. From what I hear Brett. Lamb. has the most souring potential of the comercially available strains. I have a saison the I put Brett. Lamb. into, it has a lot of Brett. character. A good place to ask this question is the pLambic mailing list. (google it). Those guys have a lot of experience with bacteria.

My recomendation is to seperate equipment for anything that is plastic.

Brad

[Guest]

yes.. thanks for the info.. i am into all beers sour.

I had a Primative Wild ale- 100% bret and it was awesome. My goal is to have an infected bucket for brews, or parts of brews I want to sour. but I am not sure i want to be able to carry over the Sherry/wheat yeasts.


Bret.anomalus (sp?) was in the old guinness i have read, and the bret b... strain is the orval one. I think I might just keg up the brown as is and try again with a lighter ale to start up these yeasts.