howdy, im wondering if i can get some advice from the sour funky beer veterans.
ive only done berliner wiesse/ orvalish clone things and need help with some more ambitious funky brews.
im getting ready to brew up a belgian strong dark/brown ale to inoculate with the Wyeast lambic blend/and or roselare and then age with some fruit. the initial (pre inoculated brew) is a 1.080 ale, that fermented optimally should finish around 1.012- 1.016.
my question is about how optimal that initial ferment should be. should i pitch a healthy mr.malty recommended 1L of starter... or the much easier 2 pack plus strong o2.
the experienced brewer in my head says... just brew it as clean as a strong dark, then pitch. the newbie funky beer brewer in my head says, a FG of 1.012 + bretlactopedio + fruit will be way too acidic.
help?
and as long as i have your attention... if i wanted to brew an all brett, 1.050ish gravity beer. should i pitch the brett like a normal yeast? or the all sugar consuming beast i know it as?
