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Old 02-04-2011, 02:25 AM   #1
BenS
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Default Bottled Sour Brown

I bottled a sour brown I brewed in march '09. Being my first sour experiment, I didn't think to add yeast at bottling. I'm not concerned about it taking a long time to carb up, but will it carb? It was pitched with wyeast roselare when it hit 1.030. I bottled this 2 wks ago and I did notice little pellicle's forming in the bottles the other day. How long should I let it be before trying one?

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Old 02-04-2011, 02:29 AM   #2
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What temp do you have it at?

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Old 02-04-2011, 02:46 AM   #3
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Umm....roughy 65-68F. Closet temps.

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Old 02-04-2011, 12:42 PM   #4
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It should carb up eventually, especially since you see some activity in the bottle. I'd give it ~2 months beofre trying it, but my sours often take 6 months in the bottle for the flavor to really come around (even when I pitch yeast at bottling).

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Old 02-04-2011, 01:43 PM   #5
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Quote:
Originally Posted by BenS View Post
Umm....roughy 65-68F. Closet temps.
You might get things going better if you brought them up to mid 70s for a couple of weeks. Sounds like you'll be fine.
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Old 02-04-2011, 02:06 PM   #6
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Congrats! I hope it turns out great!

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