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# 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. '''(Editor's note: new information suggests that the pitching rate for ''Brettanomyces'' in a mixed fermentation probably does not impact flavor. See [[Brettanomyces secondary fermentation experiment]] for more details).'''
# 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 (see [[Soured Fruit Beer]] and [[Soured_Herb,_Spice,_and_Vegetable_Beer|Soured Herb, Spice, and Vegetable Beer]]). Also consider [[Blending]] with other sour beers.