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Old 10-23-2010, 03:00 AM   #1
mkade
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Nov 2008
Santa Barbara, CA
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Hey all, I'm brewing my first sour (modeled after Supplication) and was looking for a little advice. Got some advice from Vinny, and my recipe included about 1 lb of crystal malts (50/50 Crystal 40 and cara-pils), and I mashed in the high 150s, started around 158-159, dropped to 155-156 by the end of the mash. I fermented for a week with S-05, and after 6 days transferred to secondary and added the critters, as well as sour cherries and pinot-aged oak cubes. I was a little disappointed, however, that my beer's gravity had already dropped to 1.013. S-05 is always very fast, and I'm confident that basically all primary yeast activity is complete, but will this be enough residual sugar to funkify and sour this beer sufficiently? I'm expecting/hoping to drop about 10 more points from the base beer to 1.002-1.004, plus I also added just over 2 pounds of cherries. Should I have considered mashing even higher to get more residual sugars? Thanks for any and all advice.

 
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Old 10-24-2010, 02:01 AM   #2
avidhomebrewer
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Sep 2007
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I think you'll be fine, seeing as the aging period is well over a year. That will give the bugs plenty if time to do their work.

 
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Old 10-24-2010, 03:26 AM   #3
mkade
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Nov 2008
Santa Barbara, CA
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Time is not my concern. I'm worried that there might not be enough residual sugars left for the bugs to work on to sufficiently sour the beer.

 
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Old 10-24-2010, 01:33 PM   #4
B-Dub
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Sep 2007
Central Coast
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Your safe with an FG 1.013.
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Old 10-24-2010, 04:45 PM   #5
jvlpdillon
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Oct 2008
Aurora, CO
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Over the long secondary the Brett can and will eat the typically non-fermentable sugars. If you let it sit long enough they will eventually eat the cherry pits too. So you will be fine with 1.013

 
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Old 10-24-2010, 07:25 PM   #6
mattyp1214
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Aug 2009
Longmont, Colorado
Posts: 66

Mine dropped pretty quick too then slowed to a halt and now is still going down a year later.
Anxious to hear how the batch turns out, supplication is one of my favorite. What recipe did you use?

 
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Old 10-27-2010, 04:09 AM   #7
mkade
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Nov 2008
Santa Barbara, CA
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I didn't get an actual recipe from Vinnie, but he told me the malts they use, and I calculated the rest based on the color and gravity. It was like 6 lbs 2-row, 4 lbs Vienna, 2 lbs wheat malt, 8 oz crystal-40, 8 oz carapils, 3 oz carafe III, 25 IBUs from noble hop, mashed at 158. 2.5 lbs sour cherries added to secondary with 1 oz pinot-soaked oak cubes along with a starter from russian river dregs and WLP 655 (Belgian sour mix).

 
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Old 10-27-2010, 05:41 AM   #8
Hoosier
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Aug 2008
Porter, Indiana
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I had a similar situation with my flemish red. I used us05 and it came down to 1.016 after primary. I plan on adding 5-7 lbs of michigan sour cherries when they are in season next year. I figure by then the sac will have died off and the Brett/pedio/lacto will chew on those cherries for another 9-12 months.
Your fruit addition was fairly small. Let it go for a year or so and add more fruit if you aren't happy with where you are at.
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