Wild/Sour Beer Tips

[steviebobs83]

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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[gaunt_paul]

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]

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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