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Old 11-12-2010, 12:48 AM   #1
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Made a flanders red sour back about 4 months ago. Still no pellicle. What if any actions can I take?

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Old 11-12-2010, 03:01 AM   #2
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Nothing. Let it go for a few more months before you decide to take any action. Of all the lambics I've made, they take at least 6-9 months to form the pellicle.

 
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Old 11-12-2010, 01:42 PM   #3
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Pellicles form quickly if there is oxygen in the headspace. If you keep your airlock filled and don't pull samples too often it will generally take a few months to form and when it does it won’t be that thick.

Have you taken a sample of the beer? That’s the best way to see how things are progressing.
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Old 12-21-2010, 11:09 PM   #4
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So I just tasted it and there is a hint of sourness. No pellicle. It is now at the 5 month mark.

Should I still let it ride or maybe try to kick it along in some way shape or form
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Old 12-21-2010, 11:53 PM   #5
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add oak chips and it will form a pellicle. is it due to the oxygen being introduced by disturbing the beer? yes. does having a pellicle mean having a better beer? no.

edit: now that you recently sampled the beer you may have done enough already.
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Old 12-22-2010, 10:55 AM   #6
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Ok, thanks, I guess I am not as concerned with the lack of pellicle.... Just worried that I wll do nothing at the 5-6 months mark and just sit and wait until 12-18 months pass and look back and wish there was something that I could have done.

Is there anything on the horizon that I should do - or consider doing? At the 8 months mark? 10 months? Adding anything - more bugs, malt, dex?

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Old 12-22-2010, 02:18 PM   #7
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Why don't you tell us what you did? Recipe, bugs, general technique? What the gravity is etc...

Adding more bugs would be a good idea if you just added a commercial culture. Adding sugar/dextrin wouldn't be a bad idea if you fermented the beer out clean before adding bugs, or if the gravity is very low already <1.005 say.
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Old 12-22-2010, 02:41 PM   #8
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I'm interested. Please post details, specifically yeast choice(s) and fermentation schedule.

I've got Jamil's Flanders Red recipe going, on Wyeast Roselare blend. Brewed 4 days ago. It's fermenting strong right now.
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Old 12-22-2010, 04:16 PM   #9
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Hey all

I used the grains and dme mixture that old sock suggested. Og was around1.060 and I fermented it
With rosalare only. After 2 months I added oak chips which had soaked in makers mark for a month.

It dropped to 1.005 the last time I took a gravity reading which
Was2 months ago.

The last 2 months there really hasn't been much happening. Taste is currently a hint of sour.
Which I guess is a relative term do lets just say not sour enough.

Any other information needed let me know.... And thanks for any tips


I am currently at the 5 month mark.

 
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Old 12-22-2010, 04:44 PM   #10
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There is still certainly a chance that the beer will get more sour, so you could certainly wait. That said I'd start adding dregs the next few times you have a bottle of something you enjoy. If you still haven't gotten more sourness in 3-4 months I'd go with 1/2 lb of light DME.
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