I've done a number of sours, but up to now I have fermented with a Belgian yeast and then added a bug mix (dregs from bottles, and cakes) to secondary.
I have a pak of Roselare that I plan to pitch into fresh wort next weekend. Any suggestions on what I should do?
- Should I aerate. Less O2 will help Lacto, and slow the sacc.
- Should I delay aeration?
- No aeration, and just add a drop of olive oil to provide sterols for the yeast?
I have a pak of Roselare that I plan to pitch into fresh wort next weekend. Any suggestions on what I should do?
- Should I aerate. Less O2 will help Lacto, and slow the sacc.
- Should I delay aeration?
- No aeration, and just add a drop of olive oil to provide sterols for the yeast?