Bulk aging & clearing a sour

[Pyg]

I have a blueberry sour in a 3 gallon & 1 gallon carboy (recipe below)
I am planning on adding some Brett,
Letting it clear and bottling.
My questions:

Will a cleaning agent (sparkaloid or superkleer) make the suspended yeast drop?

Should sours be aged and stored at a higher temp to allow bugs work?

Is it harmful if I add dregs from commercial sours?

View attachment ImageUploadedByHome Brew1477090916.979166.jpg
4 lbs Pale 2-row Malt

3 lbs. Red Wheat Malt

8 oz. Acidulated Malt

Hops

1 oz. Tettnang 4%a, 30 minute

White Labs WLP630 Berliner Weisse Blend
&
White labs 677

Added 3.5 lbs of Blackberry puree after fermentation, which restarted fermentation.

 

[wmcc75]

I've never used a clearing agent, just time. Really that should be all you need as you will likely let this beer age for awhile.
I usually age my sours in the basement where it stays in the 60s and they are plenty sour.
No. Commercial dregs should be fine.

 

[Pyg]

Just a thought, could the cloudiness be a pectin haze?
I did dump 3# of berry purée in the carboy

 

[MarshmallowBlue]

was the puree heated?

 

[JF_HBrews]

You are fine without adding additional heat as long as you are storing this inside. About the cloudiness, this is a wheat beer with fruit added so it's going to be hazy for a couple of months. It will settle out on its own and clear without any additional clearing aids. you will be letting it sit for 3+ months to a year or more to sour. If you have sparkaloid or superkleer they won't hurt your beer but they are not needed.

 

[Pyg]

was the puree heated?

Yes I heated the purée to kill off any unwanted potential wild bugs

 

[MarshmallowBlue]

Could be a pectin haze. It may clear on its own, but super kleer wont help clear pectin. Add pectic enzyme to treat pectin haze. Wont hurt to add, but it it may just clear after a period of time.

I made a sour mead with jelly (heated and extra lectin added) and its clear as day. Didnt add any enzyme it just cleared on its iwn after a while.

 

[sweetcell]

Will a cleaning agent (sparkaloid or superkleer) make the suspended yeast drop?

yes, it will drop yeast - if it is indeed yeast that is making the beer hazy. as others have noted, those won't affect pectins.

Should sours be aged and stored at a higher temp to allow bugs work?

they can be, but not needed. vinnie is a fan or aging sours at cooler temps, in the low 60's. his concern is that at higher temps, you can get too much bacterial activity of the undesired kind.

my basement stays in the mid-60's, and my sours turns out good.

Is it harmful if I add dregs from commercial sours?

nope, add away. are you concerned about anything in particular?