Brettanomyces

[Reviled]

Does Brett hang out in oak chips? Could I introduce Brett into a beer simply by racking it onto unsanitised oak chips?? Or does it need to be introduced in some other way?

[denimglen]

Yeah, well the sourness just comes from the acid the the lacto produces, so I'd assume that it's mostly lactic acid, which doesn't boil until like 122C, weather or not it breaks down below this temperature I don't know.

Also any other favourable aromas or flavours produced by the lacto may be a little more volatile and may be lost in the boil.

[Reviled]

Whats a 'favourable' flavour or aroma that lacto gives? ;oP

[denimglen]

Ah I dunno, must be something there?

[Mike Neilson]

Hey I cant help it if big beers taste so good!! LOL!!!!!!!!! I only have 10 bottles of RIS left and 10 Bottles of SIS left!!! I may need to take them somewhere and try my hardest to try forget about them!!!

[Reviled]

SIS?? Bro just dump em under your house in a crate or something and just brew a shitload so youve got enough stock in the house to stop you thinking about whats under the house :o) lol

[Mike Neilson]

I cant stick it under there damn concrete slab floors next house I build it will be with a big kick off cellar!! Damn I feel like a RIS now 'SIS' Smoked Imperial Stout

[Greig McGill]

Ill ask you about opening your wallet when you have a child

I'll add a big high five to those not breeding! ;)

Kids are great, but I couldn't eat a whole one.