Cool! Been brewing since 95 and love Brett and still haven't made a flipping all Brett beer. I was wondering about the temp too cause I'm gonna do one soon, too. I'll probably just keep it in the low 70s.
Is it common to add lacto? Never heard of that but it makes sense. I just don't like milk stouts and that sweetness makes me gag.
Well Keith, this is a frankenbier for sure. I had no recipe. What is common is the "turbid mash" that
they utilize for Lambics. I read and studied cantillon Iris and they do this beer differently. It is my
understanding that b/c of the super attenuation of the brett, the body on the end result can
be thin, hence the steel cut oats plus the lactos addition tho I read that brett can metabolise that as well. Perhaps it was only certain strains of brett but what the heck. This is going to be months out ain't no hurry up and enjoy beer. The small addition would not be very noticeable even if it did not get eaten. I think your lower 70's are prolly a safe bet, but after some 90 degree saisons I have
had that were great, Dmitri said, brett likes it warm. The journey continues>>>>