Hot answers tagged sour
You're right on the common combination of pedio and brett due to diacetyl production. But pedio doesn't start working for 2-4 months, and has a time-frame of 4-9+ months. So you have plenty of time to source brett to add to help with diacetyl production from the pedio. I'm honestly not sure if a traditional lager-style diacetyl rest (probably with ...
You can certainly pitch the Brett later. As mentioned the Brett will help with diacetyl, but it also helps with the ropey dextrinous 'gunk' that Pedi starts to throw in there. Without Brett that stuff doesn't clear out very easily. You need Brett to break that stuff down.
An unorthodox (by today's standards) way to deal with it is the really old school way of using mustard seed. When beer turns ropy without being sour, it is easily restored by mixing in the proportion of one spoonful of mustard to every fourteen gallons, in a little of the beer, and pouring it into the bung-hole. In the course of the next day ...
If its done fermenting getting it into bottles is better than a plastic bucket. All buckets absorb/transmit O2 at some rate. And depending on your lid, it might not be the plastic at all that's introducing O2. The O2 will ingress regardless of the CO2 unless its pressure is high (which it isn't). It will attempt to equilibrate no matter what. O2 comes ...
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