Quote:
Originally Posted by ChicagoWhiteSox
I'd be interested to know if Seth brewed with lactobacillus. Not many home brewers brew sours. That's awesome though.
The 05 Cantillon sounds amazing as well. Cantillon doesn't make one bad beer at all.
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It had lacto in it for sure, and pedio, and brett at the very least. I'll have to check my notes, but I use mixed cultures from whitelabs/wyeast as well as cultured bottle dregs from commercial sours. I think this particular beer was a mix of both.
I brew a lot of wild/sour beers, this one was a Belgian Quad, bourbon barrel aged with cherries.