Belgian Soure Beer

[Majd]

Hi,
I brewed typical flander red ale, 60% continental pilsner, 30% white wheat, small quantity of cra Munich and aromatic. OG=1.055, used the WLP 655 belgian sour mix two vials in 5.5 gallons carboy. At first, it fermented in a tempretature controlled environment, 64F ramping up to 70isF, there after wrapped with a blanket in the closet. After a month or two the pellicle formed, took a sample, there was very nice Belgian character, but no sourness “tart aroma or flavor”. 6 months later pellicle come and go based on if I let oxygen to the carboy or not, but still no sour character at all. The beer is fermented out, G=1.009. Should I add Maltodextrin? And if yes how much of it in how much of water to 5 gallons?

Thanks

 

[j1n]

leave it alone for another 6 months or a year. My red ale is about 5 months old now and i don't plan on taking a sample of it till it hits 1 year. onlt time i check it is to make sure the air lock still has liquid in it.

im busy with my other beer stuff to even be bothered by that aging sour.

 

[Calder]

You might have been better using only a single vial.

Once fermentation starts, the souring bugs slow down. A single vial would have slowed fermentation down (maybe delayed it a day), and allowed the souring bugs a little time to build up their colonies before any alcohol is produced.

Either way it was going to take a long time, just might have been a month or 2 quicker with a single vial.

As for the souring bugs. They continue to build up their colonies for up to 18+ months, and continue to sour for up to 3+ years. IT is a long process. Don't worry if it is not sour yet. Give it time.