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Old 06-06-2010, 12:29 PM   #1
jalgayer
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Default Aging Sours in Better Bottles?

I see a lot of people saying not to use plastic buckets but no mention that I can find for using a better bottle for age a sour for the 8-12 months it will be sitting.

I thought that the better bottles were much less (enough?) impermeable to oxygen.

Can I do this, will it affect the sour, has anyone done this?



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Old 06-06-2010, 12:38 PM   #2
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I've used better bottles for two sours and my 3rd (which has been camping out up on top of the fridge for 11 months) is nearly ready to bottle. They work great IMO.



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Old 06-07-2010, 01:25 PM   #3
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I've used better bottles for two sours and my 3rd (which has been camping out up on top of the fridge for 11 months) is nearly ready to bottle. They work great IMO.
Agreed, I’ve had great luck using them to age sour beers. Although from talking to the company using them you won’t get much more oxygen than if you used glass. The wider mouth makes adding fruit much easier though, and not having a breakable vessel makes me feel better.

Honestly people get too obsessed with the oxygen permeability numbers, in my experience that is one of the least important factors in making a sour beer. Pretty much the only thing you can’t get without oxygen is acetic acid (vinegar), which I really don’t want in my sours anyway.
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Old 06-07-2010, 07:41 PM   #4
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Hey Old.... and JK

You guys mind sharing a successful sour recipe and procedure?

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Old 06-07-2010, 07:52 PM   #5
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Here are my thoughts on brewing sours in general: http://www.themadfermentationist.com/2009/11/brewing-sour-beer-at-home.html

At the bottom of the post are links to all the sour/funky batches I've done. A Berliner Weisse is a good place to start since they are pretty quick, I've also had pretty good luck with Flanders Red. What sort of sours do you enjoy?

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Old 06-07-2010, 09:24 PM   #6
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I really like duchess de Bordeaux.... Or something like that... Is that a Flanders red?

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Old 06-07-2010, 10:14 PM   #7
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Duchesse De Bourgogne is a Flanders Red, but it's a bit sweeter and the sourness is a little more vinegary than many other examples of the style (to me, anyway). If you like it you'll probably like other Flanders Reds as well.

Read Oldsock's blog, it is absolutely fantastic.

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Old 06-08-2010, 12:10 AM   #8
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Sweet, thanks.
Now... any tried and true recipes? I see a few that you tried oldsock (great post you gave thanks!!) but what would be the one you would most suggest I try?

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Old 06-08-2010, 02:41 AM   #9
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Quote:
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Sweet, thanks.
Now... any tried and true recipes? I see a few that you tried oldsock (great post you gave thanks!!) but what would be the one you would most suggest I try?
Here is our basic recipe for the excellent barrel beer (the specifics aren't especially important):

OG 1.060
Base Malt (amount as needed to reach OG), equal parts Pils/Munich/Vienna (imported preferred, but domestic 2-row varieties are acceptable)
1 lb Wheat Malt
1 lb Medium Crystal (Crystal 60, or Caramunich)
.5 lbs Dark Crystal (Special B, CaraAroma, or Crystal 120)
Mash @ 157 for 60 min

90 minute boil with 15 IBUs of the hop of your choice to bitter (anything except citrusy American hops).

Pitch the primary yeast of your choice (doesn't really matter) along with a pack of Roeselare Blend and the dregs for a couple good sours. Rack to secondary after a few weeks, add an ounce or two of oak and leave it along for 12-18 months. Prime, re-yeast, and bottle.
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Old 06-08-2010, 08:20 PM   #10
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If I am going partial mash what would you say are the most important malts to keep? I can go ~5.5lbs. Then extract the rest. Also any tips on type of extract?



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