Beer Forum

Hey Gang,

A few weeks ago I intentionally soured a Brown Ale. I am going to try calling it a Belgian Specialty. Once primary was complete (on WLP001) I racked the beer onto 1 oz of medium toast French Oak cubes, a package of Wyeast Roeslare blend, and sour cherries (1.25kg/2.7lbs.) I wanted to add more cherries, but with remaining primary yeast in suspension I was concerned about blow off… This bit me in the ass in the past and I really didn’t want to mess up this batch. Now I have a happy pellicle. Is this a bad time to add the remaining cherries (another 1.25kg/2.7lbs??) Once the pellicle forms, would oxygen exposure via the cherry addition lend more vinegar character.

Thanks!

Alex

You don't want to disturb the pellicle. The brett makes the pellicle to prevent acetobacter from taking over.

I believe in traditional lambic fruit is added after the second summer of aging (so much later in the process).

SIR YES SIR!