Anybody try this out yet? Description:
"A unique blend of Saccharomyces, Brett, lacto & Pedio perfect for flemish reds and sour browns. Dry, sour, leathery and notes of cherry stone. Designed for 5 gallon pitch, but may be added at any stage of fermentation."
I got my hands on some and plan to brew a Flemish Sour Ale using a recipe similar to that found in Brewing Classic Styles. For reference, I love Rodenbach Grand Cru.
This will be my first sour. Some questions:
1. Is it better to do as Jamil suggests, and ferment it out with an neutral sacch. strain, then add the ECY02? Obviously from the description, it seems that I could pitch directly into a ~ 1.053 wort. I want to do whatever it takes to accentuate the sour character.
2. Primary for several months, then transfer to a secondary and add oak? I know the level of oxygn reaching the beer plays a large role. I plan to use a dedicated buck for primary, but not so sure how to proceed here. (How long? Secondary or no? Autoylsis concerns?)
Any other experience, tips, or advice would be greatly appreciated.