Originally Posted by Calder
Blending is usually done with similar beers made with the same bugs. If you blend a non-sour beer with a sour beer and bottle, you are asking for trouble.
I've never blended, but I've heard blending a soured beer with a beer using the same recipe except for a clean yeast (say, 1056) works really well. But I see where you're coming from. That's good to know before I try it.
Even when blending young and old beers of the same type with the same bugs, can be a problem. The Professionals know how much further the young beer will ferment over time and reduce the amount of any priming sugars accordingly.
I was always under the impression this is exactly how gueuze was made.
Not that this helps with your issue, but I came up with an Oud Bruin recipe a while back, and since I've always seen that style as the least sour of the sours, I'd planned on sour mashing it so that I could fix the exact level of sourness I wanted, so no blending or halting the bugs needed.
Up Next: Sticke Altbier, Doppelsticke Altbier, Maris Otter/Willamette SMaSH
Primary: Lamebic, Dusseldorf Altbier
Bottled: Dubbel, Milk Stout, Smoked Black Saison
Bottle "cellar": Brett B. Tripel, Wee Heavy, Imperial Red, Islay Scotch Ale, Tripel, Quadrupel, Brett C. Oaked English Barleywine