Yesterday I racked to a secondary. The Philly Sour Lachancea had managed to drop the OG 1.071 to 1.017 in 8 days. Not too bad. I increased temperature to the higher part of the range and that seemed to help.
The fermenter smelled great. A terrific sour aroma. I should have tased a sample but I didn’t… I wasn’t thinking.
Since I am bottle conditioning this I want to introduce another yeast to make sure I finish the fermentation and also have enough viable cells of yeast number to to reliably bottle condition. I chose to introduce the Oslo kevin strain at this time as well as add a bottle of Pomegranate syrup which is highly concentrated pomegranate juice thick like molasses.
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