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Old 08-26-2014, 02:15 AM   #1
ebrewer25
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Default White Labs Flemish Ale

I'm put a vial of White Labs Flemish Ale in my brown ale about 2 weeks ago, and still no sign of infection. How long does it typically take? This is the 1st sour I've made.

Thanks in advance

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Old 08-26-2014, 02:32 AM   #2
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I actually just racked three gallons of a 10 month old belgian blonde fermented with WL Flemish Ale onto three pounds of mixed berries (raspberry, blackberry, and blueberries). I didn't take a gravity reading, but the flavor was right where I was hoping at transfer.

If I remember way back when, I only pitched one vial without a starter and it took in the neighborhood of 2-4 days to show active signs of fermentation.

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Old 08-26-2014, 03:39 AM   #3
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RDB: was the brown ale already fermented, and you added the Flemish mix as a secondary yeast? if that's the case, you probably won't see any "typical" signs of fermentation (krausen, churning, temp rise, etc). you might get a pellicle, or you might not. only way you'll know for sure is to take a hydrometer reading in several months, and/or taste it. don't be surprised if it doesn't really get sour for a year (or more).

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If I remember way back when, I only pitched one vial without a starter and it took in the neighborhood of 2-4 days to show active signs of fermentation.
was the Flemish your primary yeast?
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What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: a farmhouse with ECY08 & brett blend, wet-hopped harvest ale x 2, second runnings dark ale with vanilla
Fermenting: (nothing active)
Aging: imperial chocolate stout, sour cherry mead, oud bruin & a few other sours, acerglyn, a BDSA
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Old 08-26-2014, 11:08 AM   #4
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It was secondary. I used 1056 for primary. I'm mostly following BYOs La Folie recipe

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Old 08-26-2014, 01:26 PM   #5
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Sweetcell - Yep, the Flemish Ale was used as my primary. I transferred a little bit of the yeast cake into the secondary with the fruit as well.

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Old 08-26-2014, 01:43 PM   #6
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all makes sense. only primary fermentation produces krausen, churn, etc.

when adding bugs afterwards, you won't see much. gravity samples and taste will confirm that the bugs are doing their thing, but that will take awhile.

the main ingredient in sour beers is patience

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Drinking: a farmhouse with ECY08 & brett blend, wet-hopped harvest ale x 2, second runnings dark ale with vanilla
Fermenting: (nothing active)
Aging: imperial chocolate stout, sour cherry mead, oud bruin & a few other sours, acerglyn, a BDSA
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Old 08-26-2014, 09:36 PM   #7
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I am housing a friend's sour for the next year that sounds very similar to yours. He did primary fermentation with a trappist strain then secondary with bugs. I've had it at my place since the bugs were added and it took at least a month before I noticed anything going on. Now after about 2 months in secondary there is a pellicle forming and some very minor bubbling as the bugs are working their magic.

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Old 08-26-2014, 10:19 PM   #8
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Awesome. Thanks guys

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Old 10-20-2014, 06:43 PM   #9
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Everything worked out. Should be racking this bad boy into a carboy in a couple weeks

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