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Old 10-14-2013, 10:11 PM   #1
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Default First sour, advice requested

I brewed my first sour beer, a Flanders red, about a month and some change ago and am about to rack it to secondary this week. It was fermented with WLP665 and Mangrove Jack's Workhorse. It currently has a hint of sourness, but not what I would expect based on the commercial examples I've had. I'm looking for recommendations on what bugs to add while the beer is in secondary. Thanks.

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Old 10-14-2013, 10:19 PM   #2
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Don't do anything more the sourness will increase on its own. Give it time.

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Old 10-15-2013, 09:56 PM   #3
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Try adding some patience. That usually does the trick

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Old 10-15-2013, 11:02 PM   #4
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Don't do anything more the sourness will increase on its own. Give it time.
Will do, thanks. Just wasn't sure how a typical sour fermentation was supposed to work.
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Old 10-15-2013, 11:08 PM   #5
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You should leave it in primary, to provide some food for the Brett. if you do rack it, try and get a decent amount of the cake across with it.

The brett feeds on the dead yeast, so you don't have any worries about autolysis.

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Old 10-15-2013, 11:09 PM   #6
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Try adding some patience. That usually does the trick
I was already planning on this taking at least a year, so patience isn't the issue. I was asking what bacteria to add, not how long to wait.
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Old 10-15-2013, 11:47 PM   #7
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Quote:
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I was asking what bacteria to add.
WLP665 has all you need.

Adding dregs from commercial sours will increase the variety of bugs in the mix, but it is not necessary.
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Old 10-16-2013, 03:13 AM   #8
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WLP665 has all you need.

Adding dregs from commercial sours will increase the variety of bugs in the mix, but it is not necessary.
Cool, thanks. I guess I'll just rack it and let it ride for 6 months or so before giving it a taste.
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