Blending 100% Brett beer with sour beer

[oli-aus]

Hi guys,

I have about 6 gallons of all Brett beer fermenting at the moment. I'm planning on dry hopping half on its own and blending the other half with some really acidic year old sour beer before putting on fruit.

As I understand it the all Brett beer will finish at about fg 1.01, the sour will be closer to 1.001. Will the beer dry out like a normal sour once I introduce the sour bugs to the Brett beer? Or will it stay fairly stable?

Has anyone got experience blending an all Brett beer with a sour? Just want to have a rough idea of how long il be waiting for it to stabilise.

Cheers!

 

[secondbase]

it is hard to say exactly how far the bugs will take it. That will depend on wort parameters, temp, and the nature and health of the active bugs left in the sour. I would blend it and let it sit minimum three months. You'll be safe to package when you have consecutive monthly gravity readings.

 

[oli-aus]

Sounds good, cheers