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added section "Souring Without ''Brettanomyces''"
For 4-5%-ish beers, the soonest I've started drinking was 1.5 weeks, but I've started in 2 weeks quite a few times (edit: 4 weeks sometimes). Typically, they hit the final gravity I want within a week, then I bottle them and they're properly carbonated in another week (sometimes less). They obviously develop and get "brettier" and more refined over time, but they're still good, and still funky that quickly.
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===Souring Without ''Brettanomyces''===
Methods of creating sour beer without using ''Brettanomyces'' are also considered a form of mixed fermentation. Since ''Brettanomyces'' is removed from the process, these methods tend to create a sour beer in a shorter amount of time, but without the complex fermentation profile of ''Brettanomyces''. Kettle souring and other methods of souring wort before pitching brewer's yeast, as well as pitching lactic acid bacteria after primary fermentation with brewer's yeast, are examples of this process. See [[Wort Souring]] and [[Alternative_Bacteria_Sources#MTF_.22Reverse_Kettle_Sour.22|MTF "Reverse Kettle Sour"]].
==Finishing Mixed Fermentations==