Wild/Sour Beer Tips

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steviebobs83
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Wild/Sour Beer Tips

Post by steviebobs83 » Fri Aug 10, 2018 10:04 pm

I've just taken the plunge and bought a Whitelabs Saison/Brett blend as I'm becoming a bit partial to the funk.

I'm looking for some do's and don'ts from anyone with experience in wild(ish) yeasts or bacteria. E.g. Use separate equipment, keep IBU low etc.

Any help would be much appreciated.

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Last edited by steviebobs83 on Fri Aug 10, 2018 10:04 pm, edited 1 time in total.

gaunt_paul
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Re: Wild/Sour Beer Tips

Post by gaunt_paul » Sat Aug 11, 2018 12:20 am

I'd keep separate plastic gear (buckets, tubing, bottling stick, etc) for sour beer, especially beer that has been exposed to bacteria (lactobacillus, pediococcus, etc). Brett is a yeast and can be killed off by thorough cleaning and sanitising, but some folk don't take chances with that either. Glass and stainless steel gear is easier to clean properly, so won't harbour bacteria quite so easily

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gaunt_paul
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Posts: 58
Joined: Sat Sep 07, 2013 6:18 pm

Re: Wild/Sour Beer Tips

Post by gaunt_paul » Sat Aug 11, 2018 12:22 am

Your saison/brett blend shouldn't be particularly sour, so might tolerate some hop bitterness and character. Hope it turns out well

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