Anybody brewed with Brett / Lactobacillus before?

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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Anybody brewed with Brett / Lactobacillus before?

Postby Broumeester » Thu Feb 02, 2006 5:41 pm


Never tried brewing a sour ale before and I'm a bit nervous how it all will turn out! Planning to brew (a Liefmans-like) Kriek (cherry beer). The base will be a "oud bruin" or a "lambic" not sure which one yet, but both use Brett/lactobacillus mixtures (WLP655). Do you add the fruit during secondary like normal and how long before bottling? Any help regarding this will be greatly appreciated!

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