SkinnyPete
Well-Known Member
I mashed my Flanders Red a little high at 156 to get some nonfermentable sugars for sour aging. I pitched proper amount of Roselare (per Beersmith) at 66'F then raised to 72'F for the last few days. Been in primary for total 2 weeks and gravity seems stable at 1.019 for the last couple days. I'm moving it to secondary in a week. This is a trial batch as part of a solara project so it's going into a 30 gallon red wine barrel. I expect higher gravity because of my mash temp (that was the point), and it'll be in the barrel for at least 18 months so I know it's going to dry out, - I'm not worried at all, but I've never made a sour before so I'm a little confused as to where my ideal gravity should be into secondary. Does 1.019 seem like a good number for this style? I've seen others brewing notes on secondary gravity and they seem to be all over the place. Any thoughts? I'm going to brew up the actual 30 gallons in a week or so - so, just curious if I need to slightly adjust my method if gravity is too high/low.
