zendog

Recipes 

Couldn't find any discussions or articles relating to this. I will be making my first sour (Flander's Red) using WLP665 (similar to Wyeast roseleare) and will be pitching 1 vial for primary. My target OG will be 1055. Since 665 includes saccharomyces, it seems like a little oxygen is needed for primary fermentation. For normal beers I use pure O2. My options seem to be:

1. No O2
2. 1/2 the amount of O2 that I would normally use
3. Full amount of O2 I normally use

What is the consensus?

Rob_B

Recipes 

I would aerate as usual since the sacch is going to be the first in line to munch on the sugars.

Calder

Recipes 

Aerate well. Maybe not go over-board, but you do want the sacc to do it's normal job.

BryanThompson

Recipes 

If the blend has pedio then I wouldn't aerate it. Any off flavors produced from stressed yeast will be turned into other compounds by the Brett.

__________________
Brute Brew Works
Primary: Three years of Lambics about to be blended for a Gueuze, Sour Brown Ale from Black IPA second runnings, Epic Flemish Brown waiting to go into a bourbon barrel
Secondary:None
Bottled: Traditional Mead aged on Maker's 46 soaked oak
Kegged: Nothing

zendog

Recipes 

OK. White Labs responded to an email with my same question posted here. They say normal aeration, so based on the majority, I'll just do that.