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# Take note of everything you taste and smell, also noting the general temperature of the blend.
# Taste with friends who have good palates.
# A blend may not always taste the same once conditioned and carbonated. Predicting how a blend will taste after aging for a while is one of the most difficult aspects of blending.
# When blending a clean beer with sour beers, allow for additional fermentation to occur. Don't make any assumptions about a low final gravity of a clean beer - the Brett will probably find something to ferment.
# Make use of [http://www.themadfermentationist.com/2014/07/priming-barrel-aged-and-blended-sour.html Michael Tonsmeire's Blending Priming Calculator] if possible, or the [http://jeffreycrane.blogspot.com/2015/06/blending-calculator-ph-abv-and.html extended version by Jeff Crane].