Microphobik
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Oh and in other exciting news I made my first sour beer. Pitched some dodgy old harvested yeast that had a pellicle on top of it. Disgusting plasticy flavour at first but now it is getting quite sour after about 3-4 months.
Probably going to have to blend it to make it sessionable, and I really have no idea what I'm doing (other than never keeping harvested yeast in the fridge for months and using it without a starter) or aiming for but that could be half the fun.
The one question I do need answered is If I do end up blending, will it stay stable or will it turn the blend as sour as the original beer?
While I haven't done it, if you are blending a sour beer with a regular (non-soured) beer, the bacteria will go to work on the starch in your regular beer and start to sour it as well unless you pasteurize. Or so I'd think. However if the new beer is fermented a bit dryer, and/or kept clean of any bacteria until after the fermentation is completed it's possible there will be less for the bacteria to work on, resulting in a less sour beer. But I wouldn't imagine by all that much.
Your biggest concern with that approach would be making sure everything was fermented out before bottling. If you blend and bottle the bacteria may start to do it's thing and cause bottle bombs. You also want to get some PBW and really make sure you've cleaned your gear good. Once that bacteria is in it's hard to get out. I'd go and label any plastic fermenters or tubing that touched this one and dedicate it for sours only going forward.