Souring my Raspberry Pale Ale

[fastdogbrewing]

So I brewed JZ's Belgian Pale Ale from BCS. The LHBS did not have the Belgian Ale yeast it called out so I bought some Trappist Ale yeast. The base beer is really good.

When I kegged it a couple of weeks ago I went ahead and racked about 4 gallons onto some Raspberry puree. It's pretty good as well, though Wingstall brought up that the fruit kinda takes away from the base beer. He's right.

Anyway. I'm going to bottle some of the Raspberry Pale Ale, but I was encouraged by another guy in the club to try some Lacto on some of it as well. I'm going to get his help on this, he's pretty good at the bugs. But I thought I would also ask on here for advice.

This is my first Belgian beer, and will be my first experiment with "bugs". Andy advice would be appreciated.

[brewinhard]

I recently brewed a Berliner Weiss with peach puree in secondary (Lacto Delbruekki and European Ale yeast in primary). The lactobacillus did not acidify the beer much even after 2-3 months. I am just beginning to notice a change in the beer at about month 3. Just slightly more acidic and nowhere even as sharply sour as a Berliner Weiss should be. If you want to add the lacto be prepared to wait 3-6 months for any noticeable changes. You might be better off funking it up with some Brett in the secondary. I have also hear of people having good success culturing up the yeast dregs from a bottle of Saison Hiver (Fantome). Apparently they have some brett and lacto in those beers. Just my 2 cents.

[fastdogbrewing]

I don't have a problem with waiting. I have a nice cool closet under my stairs that is empty.