Yesterday, I checked my first sour (Duvel cultured yeast, Roeslaire, plus dregs from Rodenbach, "Green Monster", Saison Rue) that's been going for 10 months yesterday. It's amazing - I'm really pleased.
That said, the reason I checked it was because I have a 32oz bottle of tart cherry juice that is too tart for me, so I added that plus a can of sweet cherry puree. Well, some of the puree ran down the inside of the carboy, so without thinking I swirled it all up, and 'sunk' the pellicle. Does this matter? Should I try to avoid that in the future?
(Also, as a 2-for-1, should I wait for a pellicle to disappear before checking on a sour, or what?)
Thanks!
That said, the reason I checked it was because I have a 32oz bottle of tart cherry juice that is too tart for me, so I added that plus a can of sweet cherry puree. Well, some of the puree ran down the inside of the carboy, so without thinking I swirled it all up, and 'sunk' the pellicle. Does this matter? Should I try to avoid that in the future?
(Also, as a 2-for-1, should I wait for a pellicle to disappear before checking on a sour, or what?)
Thanks!