Brewing a Cherry Sour Kriek and want it to be like cheek puckeringly sour! With that said, I have some critical questions!
1) YEAST: I pitched the White Labs Belgian Sour Mix WLP655. I wanted to pitch the WLP677 in secondary and let it age for several months. But now after reading several threads, I'm thinking that I should have already pitch it at the beginning. I was just concerned of over pitching at the start. Should I pitch the second vial now?
2) TEMP: I know the temp range for most ales, but I have been hearing that for this style ale it should be fermented much warmer. But at what temperature does it kill the yeast?
3) CHERRIES/OAK CUBES: I was going to add them to the secondary at the start and age them for 6+ months. Is the start on 2nd too soon?
Any help would be appreciated! Cheers!
1) YEAST: I pitched the White Labs Belgian Sour Mix WLP655. I wanted to pitch the WLP677 in secondary and let it age for several months. But now after reading several threads, I'm thinking that I should have already pitch it at the beginning. I was just concerned of over pitching at the start. Should I pitch the second vial now?
2) TEMP: I know the temp range for most ales, but I have been hearing that for this style ale it should be fermented much warmer. But at what temperature does it kill the yeast?
3) CHERRIES/OAK CUBES: I was going to add them to the secondary at the start and age them for 6+ months. Is the start on 2nd too soon?
Any help would be appreciated! Cheers!