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- May 24, 2020
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I'm making a sour Belgian blond (sounds like the punchline to a bad, sexist joke) and the primary fermentation is finished and I'm getting ready to transfer it to secondary and add raisins and a vial of WLP655 (Belgian Sour, includes Brettanomyces, Saccharomyces, Lactobacillus, and Pediococcus). The vial of 655 was delayed at a USPS facility in Albany for about a half a week, so a little over a week passed in shipping. I normally add an ice pack or two to the More Beer order but didn't this time.
The package finally made it to me but I'm not sure how to assess whether it's still viable. I'd normally make a starter, but I'm not sure if (a) the Belgian Sour mix lends itself to starters and (b) if pitching the yeast at the start of secondary is something that I should do for a secondary.
(I wouldn't normally transfer anything but it's currently tying up my only Ss Brew Bucket and I plan to condition it for at least a few months, so I'm going to transfer it to a keg and put it in the basement until later this spring. This is also my first time venturing outside of my normal IPA, porter, or stout routine; I don't have any experience with sours.)
Any advice?
The package finally made it to me but I'm not sure how to assess whether it's still viable. I'd normally make a starter, but I'm not sure if (a) the Belgian Sour mix lends itself to starters and (b) if pitching the yeast at the start of secondary is something that I should do for a secondary.
(I wouldn't normally transfer anything but it's currently tying up my only Ss Brew Bucket and I plan to condition it for at least a few months, so I'm going to transfer it to a keg and put it in the basement until later this spring. This is also my first time venturing outside of my normal IPA, porter, or stout routine; I don't have any experience with sours.)
Any advice?