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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Flanders Red Not Sour
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Old 04-18-2013, 01:58 AM   #1
BertusBrew
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Default Flanders Red Not Sour

I brewed a Flanders Red that is 6months old right now. I used wlp665. I know that the bugs take a long time to sour a beer, but there is absolutely no sour or tartness to the beer at all. There is a strong brett character to it. Will this sour on it's own still or do I need to add tart cherries or something else to help this beer along.

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Old 04-18-2013, 02:01 AM   #2
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What temp? You might need to warm up a bit.

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Old 04-18-2013, 02:04 AM   #3
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Originally Posted by BertusBrew View Post
I brewed a Flanders Red that is 6months old right now. I used wlp665. I know that the bugs take a long time to sour a beer, but there is absolutely no sour or tartness to the beer at all. There is a strong brett character to it. Will this sour on it's own still or do I need to add tart cherries or something else to help this beer along.
Mine was slightly sour in 2 months, and by 6 months intensely, puckeringly sour. Wyeast Roeselare. I pitched it straight, without any other yeast. I've done 3 that way and they are all sour (perhaps too sour).

I did add cherries and currants to mine after a few months. Can't hurt to try that.
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Old 04-18-2013, 02:12 AM   #4
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What temp? You might need to warm up a bit.
It is around 72.
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Old 04-18-2013, 02:25 AM   #5
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It is around 72.
Bacteria like it a little warmer than that. If you could do like 78 for a while, they might wake up and get funky.
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Old 04-18-2013, 02:41 AM   #6
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IBUs? Abv?

Lacto doesn't like hop oils. Anything above 10 can give it problems. I'm not sure Pedio is any better.

Both Lacto and Pedio will stall around 8% abv too.

At 6 months you should have noticeable souring unless you have done something to inhibit the bugs.

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Old 04-18-2013, 02:55 AM   #7
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17 ibu's and 6.5% abv

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Old 04-18-2013, 03:19 AM   #8
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Originally Posted by BertusBrew View Post
I brewed a Flanders Red that is 6months old right now. I used wlp665. I know that the bugs take a long time to sour a beer, but there is absolutely no sour or tartness to the beer at all. There is a strong brett character to it. Will this sour on it's own still or do I need to add tart cherries or something else to help this beer along.
I had similar experience with WLP665 in my Oud Bruin. It has some tartness but it's very mild and the brett character is much more noticeable. On the other hand my three Flanders Reds brewed with Roeselare (one being younger than the Oud Bruin) are very much sour. All these brews have been stored in my basement utility room. The Oud Bruin used un-aged hop pellets while the three Flanders Reds used aged homegrown hops (2009 harvest stored in paper bags in my garage since 2009).

Since the environmental conditions were essentially the same, I'm guessing either the IBU level from the pellet hops caused problems and/or the bug strains in this blend aren't quite as aggressive as say Roeselare. I'm thinking of doing another batch with WLP665 and aged hops and seeing what happens. I likes my sours pretty intensely sour so if I get similar results I'll prob stick with Roeselare from then on.
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Old 04-18-2013, 02:35 PM   #9
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I'm thinking about making a lacto starter from grains and pitching it when it starts taking off, along with pitching some tart cherry juice to give the lacto something to eat. Thoughts?

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Old 04-18-2013, 03:19 PM   #10
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The hops may still stop the lacto. You could brew another five gallons at zero IBUs, put half into two carboys then split the batch that is already started into the two carboys. It wouldn't hurt to add more dregs at that point either.

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