HorseHair
Active Member
so i brewed my first funky sour beer a while back with roeselare and a plethora of dregs. I tasted it about a week ago and honestly if i just wanted a brett beer i would have called it done because it was amazing, lots of funky brett flavors and aromas with some sourness barely peeking through.
I looked at it today and it now has a pellicle! So what i need to know when it would be safe to rack to secondary because my plan was to rack onto to something to feed the bugs plus oak cubes that have been soaking in chardonnay. I also wanted to use the cake to do a strong dark sour.
and one more thing its been sitting around 62, I live in a place with paper walls and ****ty windows, should i raise the temp up to let the bugs get working?
I looked at it today and it now has a pellicle! So what i need to know when it would be safe to rack to secondary because my plan was to rack onto to something to feed the bugs plus oak cubes that have been soaking in chardonnay. I also wanted to use the cake to do a strong dark sour.
and one more thing its been sitting around 62, I live in a place with paper walls and ****ty windows, should i raise the temp up to let the bugs get working?
