Originally Posted by RunDownHouse.
Experienced wild/sour brewers out there:
I brewed a Flander's Red this weekend. ~11.5g of 1.060 wort into two carboys, 5.5g got a 215B cell starter of WLP090, 6g got a single vial of WLP665. Both carboys got about 60s of O2 and into the ferm chamber set at ~64dF (18.5dC). The San Diego yeast took off like a rocket and I pitched a single vial of WLP665 into that this morning, at ~36 hours after knockout. There's absolutely no signs of life in the carboy that just got the sour blend at ~48 hours after knockout.
I'm guessing the sacc. part of the blend is way under 100B cells, so I'm not surprised it doesn't look like a typical fermentation. But I've never done a sour so I also don't know what to look for, really. Does a bacterial fermentation look anything like a sacc. fermentation? Surely the mid-60's isn't too cold, right? Tonight I'll probably go ahead and bump the temperature up to around 68dF just because all my bugs are in at this point and the San Diego yeast has gotten through lag/growth phases.
I mentioned this in the EDF thread, but I made it to the SA long shot finalists, and this was the beer! Specifically, the half that got the clean yeast for a bit first. The other half I've still got in a carboy. It had a faint whiff of vomit when I checked it so I let it ride. Big shout out to all the homebrewers in this thread for always sharing knowledge and experience.