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Aging is generally required for mixed fermentations that include Brettanomyces. Expect an aging time of at least 9 months, but preferably 12-18 months or longer. For sour beers that only use Lactobacillus and Saccharomyces, sometimes also known as [[Quick Sours]], aging is optional. Sour beer should be aged in an environment that minimizes high temperatures and exposure to oxygen. Drastic temperature fluctuations will cause a vacuum inside of the fermentation vessel causing water airlocks to "suck back" air into the fermenter. This could potentially contribute to acetic acid and ethyl acetate (nail polish aroma in high concentrations) production by Brettanomyces, however the development of a pellicle can help protect against this. Filling the carboy to the neck will also help minimize the surface area of the beer that can be exposed to air. Avoid over sampling the beer (once every 3 months at the very most). It should also be noted that micro-oxygenation is helpful for creating certain flavors in sour beer, and many homebrewers have reported not having any issues with over exposure to oxygen using water-based airlocks.
==3 Three Stage Fermentation==Matt Miller outlines a ''3 three stage fermentation'' process on his blog article [http://sourbeerblog.com/understanding-brewing-blending-lambic-style-kriek/ Understanding, Brewing, and Blending a Lambic Style Kriek] <ref>[http://sourbeerblog.com/understanding-brewing-blending-lambic-style-kriek/ Understanding, Brewing, and Blending a Lambic Style Kriek]. Miller, Matt. Retrieved 1/24/2015.</ref>. See the article for a much more detailed process. Matt was also interviewed about his article and process by James Spencer on the [http://traffic.libsyn.com/basicbrewing/bbr01-22-153stepkriek.mp3 BasicBrewing Radio podcast]. In summary, his process is as follows:# Produce a low hopped wort (see the [[Mixed_Fermentation#Standard_Method|Standard Method]] above).# After boiling the wort, cool it to 110-120°F (43.3-48.9°C), and run it into the fermenter.# If possible, purge the fermenter of oxygen with CO2. Pitch a pure culture of [[Lactobacillus]], and if possible hold the temperature between 110-120°F (43.3-48.9°C) for 2-4 days (see the [[Sour_Worting#Souring_in_the_Primary_Fermenter|Souring in the Primary Fermenter]] page for more details).# After 2-4 days, cool the wort to 65-70°F (18.3-21.1°C), oxygenate the wort, and pitch a starter of [[Saccharomyces]]. # After primary fermentation has finished, transfer the beer to a secondary vessel for aging.# Add one or more cultures of [[Brettanomyces]]. Optionally, also pitch a culture of [[Pediococcus]] and/or bottle dregs from commercial sours (see [[Commercial_Sour_Beer_Inoculation|Commercial Sour Beer Inoculation]] for more details on using commercial bottle dregs). For more ''funky'' Brett flavors, do not make a starter for the Brett.# Age for 6-18 months, or longer if desired. # For the last two months of aging, fruit, spices, and/or oak can be added directly into the fermenter. Also consider [[Blending]] with other sour beers.
=''Funky'' Mixed Fermentation=
(To do)
=References=
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