Bobbie Dooley wrote:Part of the reason I *think* that you're supposed to prop sour mixes without a stir plate is because you can throw that shit out of whack. The Pope says that the bugs will eventually come into equilibrium so you prop it up in a manner like it will ferment (i.e. still vessel with an airlock) and give it a good couple weeks to let everything grow to an adequate level. I think you'll start getting big ass acetic notes from your stir plate by tomorrow, I don't know if that'll carry over to the carboy though.
I think the slow breakdown of the dextrins also help the bugs grow up over time even if you underpitch. Also, sour flavor development occurs 99+% after primary fermentation is over.
Again, not an expert. Or experienced. At all.
Hmmmm...It sounds like you know a lot more than I do, I've taken it off the stir plate. I don't know when I'll get a chance to brew again, so i can't let it sit for a couple weeks. My wife went back to school to get her masters, and we have 7 month old. My spare time is pretty unpredictable right now, I brew when i can sneak it in.