Notes: After boil, and after cooling to approx 40 C, lower pH to approx 4.5 by adding lactic acid (I have 80%. I think 88% might be more common) I will add a tsp, measure pH, rince repeat until I have correct pH.
Do not oxygenate before adding lactic acid bacteria.
Add lactic acid bacteria, top off with some carbonated water. cover as best as possible. keep away from oxygen.
Keep at approx 40 ceclius.(should be done by 1-3 days)
Let LAB do it's work. Measure pH approx each 12 hours.
When correct pH is reached (approx 3.5 for me), add 10 gram nelson as lacto stop, and add a decanted 0.75 liter Brett starter(1 vial WLP654 brettanomyces claussenii grown for 7 days and settled for 3 days for flocculation, 10 days all in all)
Do NOT oxygenate wort when adding hops and Brett yeast. Oxygenating the wort at this time might increase the probability of wet horse blanket/leathery aromas. We want more fruit here, so no oxygenation.
When correct FG is reached(approx 14 days) add 90 gram nelson and let it stay for 4-5 days.
Bottle with 7g/l sugar.
Brett will do it's magic over time. So expect that this is a product that will change over at least 6 months time in bottle/keg. |
