sours

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ardonthorn5

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A question about sours ... I did NB's Oud Bruin. I primaried with WY American Ale yeast. Yesterday at 10 a.m., racked to secondary and pitched the Roaselare blend. Should i have aerated first, or rocked the carboy? I'm not seeing a lot of action. Or should i not see a lot of action. Just wondering.
 
Roeselare likes a good 18 months or so to really flush out. This is a very, very slow process. You won't see much action at all, though you might get a pellicle at some point.
 

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