Anybody try this out yet? Description:
"A unique blend of Saccharomyces, Brett, lacto & Pedio perfect for flemish reds and sour browns. Dry, sour, leathery and notes of cherry stone. Designed for 5 gallon pitch, but may be added at any stage of fermentation."
I got my hands on some and plan to brew a Flemish Sour Ale using a recipe similar to that found in Brewing Classic Styles. For reference, I love Rodenbach Grand Cru.
This will be my first sour. Some questions:
1. Is it better to do as Jamil suggests, and ferment it out with an neutral sacch. strain, then add the ECY02? Obviously from the description, it seems that I could pitch directly into a ~ 1.053 wort. I want to do whatever it takes to accentuate the sour character.
2. Primary for several months, then transfer to a secondary and add oak? I know the level of oxygn reaching the beer plays a large role. I plan to use a dedicated buck for primary, but not so sure how to proceed here. (How long? Secondary or no? Autoylsis concerns?)
Any other experience, tips, or advice would be greatly appreciated.
"A unique blend of Saccharomyces, Brett, lacto & Pedio perfect for flemish reds and sour browns. Dry, sour, leathery and notes of cherry stone. Designed for 5 gallon pitch, but may be added at any stage of fermentation."
I got my hands on some and plan to brew a Flemish Sour Ale using a recipe similar to that found in Brewing Classic Styles. For reference, I love Rodenbach Grand Cru.
This will be my first sour. Some questions:
1. Is it better to do as Jamil suggests, and ferment it out with an neutral sacch. strain, then add the ECY02? Obviously from the description, it seems that I could pitch directly into a ~ 1.053 wort. I want to do whatever it takes to accentuate the sour character.
2. Primary for several months, then transfer to a secondary and add oak? I know the level of oxygn reaching the beer plays a large role. I plan to use a dedicated buck for primary, but not so sure how to proceed here. (How long? Secondary or no? Autoylsis concerns?)
Any other experience, tips, or advice would be greatly appreciated.