couchsending
Well-Known Member
- Joined
- Jun 21, 2016
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In the past I’ve always added Brett or bacteria after primary was complete. Beers have turned out great with no THP or acetic acid present.
Last mixed ferment I decide to copitch 3522 with some Hill Farmstead and Jolly Pumpkin dregs I’ve been maintaining for a year or so. Took a 40 theoretical IBU wort to 3.5 pH in 3 weeks at room temp! Now that’s some strong LAB.
Just took a sample of a beer I primaried warm with 34/70 last May and transferred to a carboy and added the same culture to. PH was down to 3.1 and really bright sourness with zero acetic/nail polish.
Pretty sure the LAB is mostly Jolly Pumpkin with the dominant Brett being from HF.
Dregs for the win!
Last mixed ferment I decide to copitch 3522 with some Hill Farmstead and Jolly Pumpkin dregs I’ve been maintaining for a year or so. Took a 40 theoretical IBU wort to 3.5 pH in 3 weeks at room temp! Now that’s some strong LAB.
Just took a sample of a beer I primaried warm with 34/70 last May and transferred to a carboy and added the same culture to. PH was down to 3.1 and really bright sourness with zero acetic/nail polish.
Pretty sure the LAB is mostly Jolly Pumpkin with the dominant Brett being from HF.
Dregs for the win!