Will my sour be ok?

[Paul B]

Brewed a simple blonde recipe and pitched a jar of Wyeast 3763 Roeselare slurry from a previous batch. There wasn't a peep out of it for about 5 days, so I pitched an emergency pack of Mangrove Jacks Belgian yeast I had from last years brewcon. Kicked off fairly quick after that, left it alone in carboy for 3 months, except to add some Cantillon dregs at one stage. I think the seal on the carboy should have been fairly good, no sign of a pellicle.

Today transferred to keg to secondary it for another few months, gravity is currently 1.012.  However, the sample was very sour. Not unpleasent, but I think it's verging into vinegar territory. Not a whole pile of complexity, it reminds me of a berliner right now. Is this a bad sign, or will it round out over time? Thanks.

[imark]

Based on your description I'd say check the pH to see what it's at. If you want more complexity pitch some Brett

[phynes1]

That SG is very high for Wyeast 3763 Roeselare. For that beer style you'd expect to get to at least 1.006. I'd pitch more Brett and leave for a longer period of time.

[nigel_c]

It's still far too early to know what it's going tontuennout like. Dregs for other sours are a great way to go introducing new strains as you will get a variety of funk producing bugs. Just hide it away for another year and it'll be grand.

[sub82]

Probably always better to pitch a fresh sacc strain with a sour slurry.

Is it vinegar as in acetic or just tartness?

+1 on leaving it longer. Worst case scenario, it's too sour to drink on its own, you can always blend with other beers to add sourness.