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! O