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Old 10-14-2013, 10:11 PM   #1
nukebrewer
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I brewed my first sour beer, a Flanders red, about a month and some change ago and am about to rack it to secondary this week. It was fermented with WLP665 and Mangrove Jack's Workhorse. It currently has a hint of sourness, but not what I would expect based on the commercial examples I've had. I'm looking for recommendations on what bugs to add while the beer is in secondary. Thanks.
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Old 10-14-2013, 10:19 PM   #2
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Don't do anything more the sourness will increase on its own. Give it time.
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Old 10-15-2013, 09:56 PM   #3
inflictor-of-grimness
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Try adding some patience. That usually does the trick

 
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Old 10-15-2013, 11:02 PM   #4
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Quote:
Originally Posted by EineProsit View Post
Don't do anything more the sourness will increase on its own. Give it time.
Will do, thanks. Just wasn't sure how a typical sour fermentation was supposed to work.
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Old 10-15-2013, 11:08 PM   #5
Calder
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You should leave it in primary, to provide some food for the Brett. if you do rack it, try and get a decent amount of the cake across with it.

The brett feeds on the dead yeast, so you don't have any worries about autolysis.

 
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Old 10-15-2013, 11:09 PM   #6
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Quote:
Originally Posted by inflictor-of-grimness View Post
Try adding some patience. That usually does the trick
I was already planning on this taking at least a year, so patience isn't the issue. I was asking what bacteria to add, not how long to wait.
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Old 10-15-2013, 11:47 PM   #7
Calder
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Quote:
Originally Posted by nukebrewer View Post
I was asking what bacteria to add.
WLP665 has all you need.

Adding dregs from commercial sours will increase the variety of bugs in the mix, but it is not necessary.

 
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Old 10-16-2013, 03:13 AM   #8
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Quote:
Originally Posted by Calder View Post
WLP665 has all you need.

Adding dregs from commercial sours will increase the variety of bugs in the mix, but it is not necessary.
Cool, thanks. I guess I'll just rack it and let it ride for 6 months or so before giving it a taste.
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