Souring an already carbonated beer?

[Abel]

I brewed a Belgian Pale Ale and I have decided that I want to sour it, but I don't know if I can do that now that it's carbonated. I have also never make a sour beer so I don't know which yeast strands would be the best. Thanks for any help

I was looking at this strand and didn't know if this would work?

http://www.austinhomebrew.com/produ...10259&osCsid=629b3721f77ace45fb674788cb661d45

 

[comrock12]

It should be fine, just keep everything sanitary. I soured the last gallon or so off a keg of a table wheat we brewed. Needed the keg and tap line to put in a special brew and didn't want to waste it. After 6 months it is ready to be bottled and primed as a new sour wheat.

More resources here: https://www.homebrewtalk.com/f127/souring-bottled-finished-beer-278826/

 

[Abel]

I should be fine, just keep everything sanitary. I soured the last gallon or so off a keg of a table wheat we brewed. Needed the keg and tap line to put in a special brew and didn't want to waste it. After 6 months it is ready to be bottled and primed as a new sour wheat.

More resources here: https://www.homebrewtalk.com/f127/souring-bottled-finished-beer-278826/

Thanks for the info! Much appreciated

 

[SimonHucko]

go for it. when you transfer the beer back to a fermenter (with airlock) the excess CO2 will come out of solution and the beer will have the same amount of dissolved CO2 as it would normally in a fermenter. you can let it sit for a few days before pitching to ensure equilibrium has been reached.