General Use for Secondary Fermentations:- Souring will need maturation times around 3+ months- Low sugar requirements will be necessary for these organisms to produce acidity- Organisms will have a difficult time growing in environments below a pH of 3.5
General Use of Wild Yeast for Primary Fermentation:- General brewing pitch rates apply for primary fermentation- Fermentation timeline will be slower – closer to 15-21 days depending on the strain
General Use of Bacteria for Kettle Souring/Quick Souring methods:- The higher the pitching rate, the faster the souring- Anaerobic environment is preferred for the bacteria- Temperatures ranging from 80-95°F (26-35°C) are optimal for most Lactobacillus strains- Wort production needs to be very clean- Low amount of fermentation from yeast may occur during the souring process- The majority of the Lactobacillus will be killed after boiling.
Notes : Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.
Best Styles : Belgian Style Beers, Lambics
Looking for a Liquid or Dry Yeast Substitution? The brewers at Austin Homebrew Supply have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : n/a
Dry Yeast Substitution : n/a
Want to make a Yeast Starter?
Home brewers are always led to believe making a yeast starter is for the advanced brewer. This could not be further from the truth. If anything beginning brewers should start with yeast starters. When you think about it they are nothing more than a small extract brew. Show Me How To Make A Yeast Starter