Soured wort , Sach Primary, Brett Secondary

[gstolas]

I plan on brewing my first sour in the coming weeks. After considering my options I have decided to go with the common goodbelly mango carton wort souring technique

If I pitch a healthy starter to this soured wort of let's say TYB wallonian farmhouse, let it reach final gravity, transfer to another vessel, and pitch a vial of Brett, how long should I expect to wait until I potentially decide to add peaches, and or bottle condition ?

 

[Elduder]

Hard to say exactly, except to note that it will be shorter than a typical mixed fermentation. Dr Lambic is a big proponent of the staggered pitch approach and I believe he mentioned a 6-12 month turnaround. Check out his articles on sourbeerblog.com for more info.

 

[gstolas]

Should the fruit be added to the sach secondary and then let the Brett chew on whatever is left after the fruit? Or should the fruit be added after , months down the road?

 

[Elduder]

I prefer to add fruit when the beer is almost ready to package. Might as well have he fruit flavor be as fresh as possible.

 

[coypoo]

Like mentioned above, SourBeerBlog says 3-6 months for some of his sours, but I would be that is without fruit. Fruiting will likely add 1-3 months to the process depending on what/how you're adding to your beer