Using dregs in my first sour attempt.

[danfalcone]

Good morning.. I brewed up a saison 2 months ago. After primary I added a mango/pineapple puree to it in secondary. I then decided I wanted to attempt to sour it, and added some upland dregs from 2 of their sours. My question is I went ahead and brought a brew belt to heat up the beer. It was currently sitting at 63 degrees and I figured that was just too cold. With their being the potential of brett and lacto and others in these bugs, what would be a good temp to get this to to ensure the bugs do their job without killing off the brett and other bacteria? It is currently at about 83 degrees with a brew belt and wrapped in a towel. thanks in advance fr the help!

 

[kingwood-kid]

83 might be a little warm, but it's probably ok. I'd say standard room temps are the best bet.

 

[Calder]

You will not do any harm at 83 F. Most people leave it a room temperature. It will take a long time; it;s the type of beer you just forget about for a year (occasionally checking the airlock doesn't go dry).

 

[johson]

figured that was just too cold. With their being the potential of brett and lacto and others in these bugs, what would be a good temp to get this to to ensure th

 

[sweetcell]

My question is I went ahead and brought a brew belt to heat up the beer. It was currently sitting at 63 degrees and I figured that was just too cold. With their being the potential of brett and lacto and others in these bugs, what would be a good temp to get this to to ensure the bugs do their job without killing off the brett and other bacteria? It is currently at about 83 degrees with a brew belt and wrapped in a towel.

83*F is too warm for long-term aging. 63 degrees is just perfect. i would take off the brew-belt and let the carboy slowly cool back down to that temp.