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Wasn't it mainly just Brett clausenii that was the main wild organism in British beers?
Okay, so based on the above advice here's my plan. I'm going to pull off 2 qts of the wort at about 110F and put it in a 1 gallon igloo and add in half a pound of crushed grain. I'm going to let it sit for 24-48 hours to get nice and sour. My question is should I pasteurize it before I pitch the brett or should I just pitch the brett without pasteurizing?