Made an Oud Bruin which started out at 1.052. I pitched a vial of WLP550 and gave it a few day head start. I pitched the Roeselare four days later, with a gravity reading of 1.014. I plan on aging it one year - my question is was the gravity of 1.014 enough "fuel" for the Roeselare, or do I need to increase the gravity, maybe with some boiled/cooled candi sugar? This is my first sour, so any suggestions?
I will be fermenting in my basement, with average temps probably being in the low 60s for the majority of the year.
I will be fermenting in my basement, with average temps probably being in the low 60s for the majority of the year.