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TimT
05/22/13 04:28 PM  
primary yeast
Is there any sort of definitive or even anecdotal evidence that using a certain type of yeast for the primary ferment will make a better sour? Obviously brett messes around with esters. So does it make a better sour to ferment hot with a fruity yeast? I guess it comes down to is how much do precursors count? Is it appreciable or not?
fivepoundpossum
10/29/13 06:35 PM  
Re: primary yeast
bump.

i'd like to hear what people have to say about this too...
Mike T
10/30/13 02:14 PM  
Re: primary yeast
When it comes to sours there are few instances of "better" or "worse," it's mostly about preferences. There are great brewers who primary ferment with Belgian strain, English, and even lager yeast. As a general rule the more phenolic the primary yeast the funkier the eventual result. Brett will destroy some esters like isoamyl acetate, so many brewers are less careful with their primary fermentation temperatures. Although I haven't read a reason why this would improve a sour beer.
 
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