White Labs Sour Mix and Flemish Ale storage

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mo_feezy

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Hey all, I got a vial of each today. Should these be stored just like regular liquid pitch-able yeast in the refrigerator.
 
I'd stick it in the fridge. It has sacc yeast that is best stored at cold temperatures.

However, saying that I deliberately store my re-pitch samples of sour wort at room temps to allow the bugs to develop before the next pitch.

I'd be interested in what others think.
 
Another question. If I am just pitching the vial directly into the wort after chilling, what should I do about oxygenation. Yay or Nay?
 
mo_feezy said:
Another question. If I am just pitching the vial directly into the wort after chilling, what should I do about oxygenation. Yay or Nay?

Yay - still aerate after pitching like usual. Like the previous poster noted, the sour mix has sacc and Brett and needs oxygen for normal primary fermentation like usual. I just brewed a batch with the Belgian Sour Mix last weekend actually.
 
Thanks for the reply. I'm excited. Two 6 gallon batches today with two blends. Hoping to be drinking sours next year.
 
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