Brown to Sour

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warriorpoet

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I have a brown ale that was going to be part of a communal project into a barrel. This may no longer happen, however. The beer has been sitting in a secondary corny keg for two weeks. Is there anything I can do to produce the sour?
 
What is the IBU's?

What did you use for primary yeast?

Current gravity reading?
 
IBU: 20
FG: 1.012
Yeast: Wyeast 1056
Should have posted this. I expect I can add another yeast like a 3767 at room temp?
 
what was the OG?

1012 doesnt leave too much for bugs/brett to eat, I would suggest adding a pack of roeselare/ lambic blend as well as some maltodextrin (~1/2# or so), this will give the bugs some food to sour up the beer
 
ryane,
That is what I was thinking for the yeast. Thanks for the additional. I need to make something of this beer.
 
cfonnes, thanks also. I expected it to go for a year, just didn't expect to not have the barrel. Going stainless now.
 
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