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Old 07-09-2014, 11:11 AM   #11
roink
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The acidity and the lack of nutrition kills the Sacc.

It is true that you can propagate new yeast from unfiltered beer and you could probably also propagate yeast from your lambic. But as most of the yeast is dead the low number of living yeast takes some time to propagate enough to show visible fermentation.

As mentioned earlier, I would wait some more time, maybe a week or so, and if no fermentation activity is visible you could pitch some US-05 or any other brewers yeast to avoid a too sour beer.

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Old 07-09-2014, 12:26 PM   #12
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Thanks guys, it makes sense to me now. I've been brewing ales for a long time, sours are a learning curve for me right now. I should get a good book on it.

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Old 07-09-2014, 12:33 PM   #13
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Quote:
Originally Posted by stompbox View Post
...sours are a learning curve for me right now. I should get a good book on it.
Sours are a learning curve for me too.

I recommend this book:
http://www.amazon.com/American-Sour-Beers-Michael-Tonsmeire/dp/1938469119/ref=sr_1_1?s=books&ie=UTF8&qid=1404909125&sr=1-1&keywords=american+sour+beers
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Old 07-09-2014, 06:46 PM   #14
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You do not have 7 gallons of "old lambic" you have 7 gallons of probably a year of being YOUNG lambic. Gueuze is even more distance from what you have....by many years.

Sours are a patience game, we talk in half year primary, years of bulk aging, years or bottle conditioning....not weeks or even months.

Leave it alone. Pick up that book linked above, ask questions, Google your heart out. But mostly, leave it alone :-)

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Old 07-12-2014, 11:20 AM   #15
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Quote:
Originally Posted by dantheman13 View Post
The Sacch is dead, but the Brett isn't. I'd bet money on a visible Brett fermentation happening between 4 and 7 days.
Dead on, 4 days later it was bubbling away. Thanks everyone!
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Old 07-12-2014, 06:02 PM   #16
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+1 on american sours book by Michael Tonsmeire tons of great info

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Old 07-12-2014, 11:50 PM   #17
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Ordered. Thanks!

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