A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.
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In an experiment, I'm brewing a saison using both the Belgian Saison strain as well as The Brett B strain. I made a 2000ml starter and pitched both vials in and let it run for 24 hours after which I crashed it out in the refrigerator. I pitched them both at 12:00 midnight. At 7:30 AM, the Brett was already trying to build a pellicle! Of course, the violent fermentation of the Saison yeast wouldn't let it set up, but the tell-tale big gnarly bubbles of the pellicle were trying to hold on. Can't wait to taste this one...
This blend produces an ungodly amount of hydrogen sulfide. Don't be alarmed if you're 3 weeks in and the fermenter smells like concentrated rotten eggs, it takes about a month for it to dissipate for me, at which point not a trace of that odor remains. Many people choose to ferment warm at first in order to give the lacto the best chance to gain a solid foothold before the yeast can dominate it, but I highly advise against this practice because it generates a ton of esters and winds up resembling a Belgian Wit more than a Berliner Weisse.