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# When blending a clean beer with sour beers, allow for additional fermentation to occur. Don't make any assumptions about a low final gravity of a clean beer - the Brett will probably find something to ferment.
# Make use of [http://www.themadfermentationist.com/2014/07/priming-barrel-aged-and-blended-sour.html Michael Tonsmeire's Blending Priming Calculator] if possible.
# To lower the acidity of a beer with a blending method, use a beer fermented with Saccharomyces and Brettanomyces (and without Lactic Acid Bacteria). You can also add water to cut down on acidity. A very small amount of non-sour beer will greatly reduce the acidity in a highly sour beer because the pH scale is logarithmic.
==Articles On Blending==