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First sour, advice requested

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I brewed my first sour beer, a Flanders red, about a month and some change ago and am about to rack it to secondary this week. It was fermented with WLP665 and Mangrove Jack's Workhorse. It currently has a hint of sourness, but not what I would expect based on the commercial examples I've had. I'm looking for recommendations on what bugs to add while the beer is in secondary. Thanks.
 

Calder

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You should leave it in primary, to provide some food for the Brett. if you do rack it, try and get a decent amount of the cake across with it.

The brett feeds on the dead yeast, so you don't have any worries about autolysis.
 

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