First sour, advice requested

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nukebrewer

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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.
 
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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