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Old 02-04-2011, 03:25 AM   #1
BenS
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Mar 2009
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I bottled a sour brown I brewed in march '09. Being my first sour experiment, I didn't think to add yeast at bottling. I'm not concerned about it taking a long time to carb up, but will it carb? It was pitched with wyeast roselare when it hit 1.030. I bottled this 2 wks ago and I did notice little pellicle's forming in the bottles the other day. How long should I let it be before trying one?

 
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Old 02-04-2011, 03:29 AM   #2
McKinley
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What temp do you have it at?

 
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Old 02-04-2011, 03:46 AM   #3
BenS
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Umm....roughy 65-68F. Closet temps.

 
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Old 02-04-2011, 01:42 PM   #4
Oldsock
 
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It should carb up eventually, especially since you see some activity in the bottle. I'd give it ~2 months beofre trying it, but my sours often take 6 months in the bottle for the flavor to really come around (even when I pitch yeast at bottling).
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Old 02-04-2011, 02:43 PM   #5
McKinley
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Quote:
Originally Posted by BenS View Post
Umm....roughy 65-68F. Closet temps.
You might get things going better if you brought them up to mid 70s for a couple of weeks. Sounds like you'll be fine.

 
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Old 02-04-2011, 03:06 PM   #6
Hoosier
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Congrats! I hope it turns out great!
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