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Old 01-13-2013, 12:35 PM   #211
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First time sour, and learned some valuable lessons. Attempting to make the Concecration (aquired a kit from More Beer). Seems there is quite a bit of chatter and experience with this kit on this blog so off with the questions.

1. Any recommendations when to rack to secondary? I was under the impression I would rack after a week to secondary. My OG was only 1.072. I brewed last Friday and have a fermentation chamber where I have been able to control the environment within +/- 1 degree. I started at 72 and let it go for 4 days, I then increased to 76 degrees as recomennded by MoreBeer.com. When checking my SG today, hoping to rack to seconday it is only 1.024 (should have made a starter- but ended up pitching 2 vials of 0530 - so I knew I would be short but was still hoping for a better outcome). Anyway, any recommendations? Keep going primary? Rack and roll the dice? From what I am picking up across this blog is most are racking in the teens. Thus, considering returninging it to my fermentation chamber and letting it go another week.

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Old 01-13-2013, 06:26 PM   #212
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Just brewed my AG kit of this today. Hit 1.073 on the nose, and just pitched the yeast.

I'd recommend you rouse the yeast gently and give it another week. This is a beer that will take a long time, so it'd be best to start being patient now.


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First time sour, and learned some valuable lessons. Attempting to make the Concecration (aquired a kit from More Beer). Seems there is quite a bit of chatter and experience with this kit on this blog so off with the questions.

1. Any recommendations when to rack to secondary? I was under the impression I would rack after a week to secondary. My OG was only 1.072. I brewed last Friday and have a fermentation chamber where I have been able to control the environment within +/- 1 degree. I started at 72 and let it go for 4 days, I then increased to 76 degrees as recomennded by MoreBeer.com. When checking my SG today, hoping to rack to seconday it is only 1.024 (should have made a starter- but ended up pitching 2 vials of 0530 - so I knew I would be short but was still hoping for a better outcome). Anyway, any recommendations? Keep going primary? Rack and roll the dice? From what I am picking up across this blog is most are racking in the teens. Thus, considering returninging it to my fermentation chamber and letting it go another week.
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Old 01-13-2013, 11:26 PM   #213
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I brewed this today also. Hit 1.088, pitched 2 fails of Abby as I didn't have time to get a starter going. I can't wait to drink this in a year. The wort was perfect!

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Old 01-13-2013, 11:55 PM   #214
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Quote:
Originally Posted by wheidem1 View Post
First time sour, and learned some valuable lessons. Attempting to make the Concecration (aquired a kit from More Beer). Seems there is quite a bit of chatter and experience with this kit on this blog so off with the questions.

1. Any recommendations when to rack to secondary? I was under the impression I would rack after a week to secondary. My OG was only 1.072. I brewed last Friday and have a fermentation chamber where I have been able to control the environment within +/- 1 degree. I started at 72 and let it go for 4 days, I then increased to 76 degrees as recomennded by MoreBeer.com. When checking my SG today, hoping to rack to seconday it is only 1.024 (should have made a starter- but ended up pitching 2 vials of 0530 - so I knew I would be short but was still hoping for a better outcome). Anyway, any recommendations? Keep going primary? Rack and roll the dice? From what I am picking up across this blog is most are racking in the teens. Thus, considering returninging it to my fermentation chamber and letting it go another week.
You should wait until the Abbey yeast is finished. Never go based on time.
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Old 01-14-2013, 02:51 AM   #215
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Quote:
Originally Posted by mors

You should wait until the Abbey yeast is finished. Never go based on time.
I let the wlp530 get down to 1.020, cold crashed, racked to secondary and pitched the roeselare.

You're totally fine with letting the sacch finish, it just all depends on how sour you want it and what other dregs/bugs you're throwing in. The higher the gravity before pitching the bugs, the more sour it'll be.

If you're throwing Brett in before the roeselare, you'll probably want to leave something easy to eat before it has to compete with the lacto and pedio.

Just my 2 cents. Cheers!
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Old 01-14-2013, 01:21 PM   #216
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yeah I still say let the yeast finish..because there is more to a yeast finishing than just getting the FG down. The yeast clean up many off flavors there at the end...

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Old 01-14-2013, 02:55 PM   #217
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Quote:
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yeah I still say let the yeast finish..because there is more to a yeast finishing than just getting the FG down. The yeast clean up many off flavors there at the end...
The Brett. Lacto and pedio will clean up any off flavors as well.
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Old 01-15-2013, 06:51 PM   #218
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Appreciate the pointers. Not doing adding a Roeselare, simply going 0530 to Brett in secondary. Am I missing a flavor profile here by not adding Roeselare? Following the morebeer.com kit.

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Old 01-15-2013, 08:07 PM   #219
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Quote:
Originally Posted by wheidem1
Appreciate the pointers. Not doing adding a Roeselare, simply going 0530 to Brett in secondary. Am I missing a flavor profile here by not adding Roeselare? Following the morebeer.com kit.
Without the lacto and pedio you're not going to get any real sourness. Your beer though, so if you're just looking for a Brett spiked beer with currants, go for it.
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Old 01-16-2013, 01:40 AM   #220
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Thanks guys! My bad - looks like I'm going to 1.016 then racking, adding currants and Brett, going 7-8 weeks and then the Roeselare. You were right! Thanks for your persistence I would have missed that step all together!

Cheers.

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