My first sour. Any recommendations?

[GibbyGibson]

I'm picking up supplies within the next 2 hours. I'm going to make a saison base with extract and steeping grains. Letting it ferment with a farmhouse yeast then adding Brett once I rack to the secondary. I'm adding oak chips and most likely raspberries.

I guess my question is, what things should I look for/prepare for? I'm planning on 1 yr worth of fermenting in a glass carboy. Any and all recommendations are welcomed. Thanks!

 

[hodge]

Make sure your airlock doesn't dry out!

 

[microbusbrewery]

If you want it to be sour you'll have to add lacto or pedio. Brett will give you funk but it doesn't produce much acid.

 

[jrgtr42]

Make sure your airlock doesn't dry out!

After about a month or so in secondary, I swapped the airlock for a solid bung. I did loosen it every couple months to let out any pressure, but after one or two of those cycles, there really wasn't any to speak of. There isn't a lot of CO2 being built up in there after the primary is over, and the brett starts working.

 

[dcp27]

If you want it to be sour you'll have to add lacto or pedio. Brett will give you funk but it doesn't produce much acid.

this. you need bacteria to make a sour. your plan of brett + raspberries should turn out a bit tart tho if that's all you're looking for. if you're just doing brett you definitely don't need to give it a year either, 3-6 months should be plenty of time before packaging

 

[GibbyGibson]

I had read about putting multiple strains in. I was contemplating putting pedio in also. But I am still learning so I might just see what Brett does by itself. I'm assuming this might lengthen the process a bit from the 3-6 month range if I add pedio?