Thu Mar 17, 2011 3:09 pm
Depending on how sour you want this to be then I would most likely start by adding a pack of WY Roselare blend or WL sour mix. This will give you a good healthy population of brett, lacto, and pedio. Depending on your IBU levels and residual sugars remaining in the beer will determine how sour your beer becomes (and about a good year of time). If you want the beer to be moderately to intensely sour I highly recommend augmenting your original sour pitch with some bottle dregs of sour beers that you enjoy. Anything from Cantillon, Drie Fontenien, Russian River, and/or Jolly Pumpkin will kick the beer up a notch in terms of acidity, funk and sourness. Let the critters ferment the beer for at least 6 mos before adding the currants and cherries. This gives the wild ones more time to take hold of the beer before adding additional fermentables which will help further sour the beer. Currants and cherries have quite a bit of acidity, so tasting the beer before adding the fruit at the 6 mos mark will give you a good indication as to how much fruit to add if additional acidity is desired.
"A bad man is a good man's job, while a good man is a bad man's teacher."
