Sour beer: Difference between revisions

At the time of packaging, the beer should have tons of flavor from all the ingredients, including the Brett. However, the flavor from the Brett will be mainly fruit-forward.<ref name="MTF-Brett">[http://www.milkthefunk.com/wiki/Brettanomyces "Brettanomyces."] Milk the Funk wiki. Accessed April 2020.</ref> Additional aging (at room temp or possibly cellar temp) may bring out more of the funky character from the Brett, depending on the strain. We do not recommend aging in the fermenter because [[THP]] formation may be more likely and the risk of [[oxidation]] is increased.

Using Brettanomyces yeast carries some risk of contaminating future beers if you do not use proper [[cleaning]] methods. However, many brewers successfully use the same equipment for both "clean" beers and beers with Brett.<ref>[https://www.milkthefunk.live/podcast/2019/4/22/episode-008-mixed-fermentation-101-with-devin-bell-of-cash-crop-brewery-and-brandon-jones-of-yazoo-brewing-co Episode #008 - Mixed Fermentation 101 with Devin Bell of Cash Crop Brewery and Brandon Jones of Yazoo Brewing Co.] Milk the Funk podcast. April 2019.</ref> (See [[Contamination]])