thomasgorff

Recipes 

I am currently in the process of making a sour that takes around 12 months. I was wondering if are supposed to keep it in the secondary for that time or if you should age it in bottles? Thanks in advance

hopsalot

Recipes 

secondary

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In Illa Brettanomyces Nos Fides

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dcHokie

Recipes 

It depends on the type of sour whether you'd want to keep it in primary or use a secondary, but you definitely want to bulk age it in a carboy for that year. If you bottle a sour/funky beer young, you are asking for bottle bombs as the bugs chew through all the remaining fermentables.

Can you tell us a bit more about the type of beer, the bugs, your process for it, etc?

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Fermenting: Sour Pale Ale, Brett Belgian Rye Stout, FunkPaleI, FunkPaleII
Aging: Brett English Brown, Funky Fig/Date Saison, Drunk Owl Mango, OudBruin, FunkyDirtyBlonde, Solera
Bottled/Kegged: Brett IPA, Apollo Red, Hobgoblin, Brett Old Ale, FlandersPale, Dark Saison, Orval, JP BamBiere, Rapture RIS, RIS09, Oak Barleywine, Basil Saison

thomasgorff

Recipes 

easy as that! Thanks

ReverseApacheMaster

Recipes 

Definitely bulk age, especially if you want some oxygenation to produce some acetic flavor.

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Homebrew blog: http://homebrewingfun.blogspot.com/
Beer Review blog: http://ireviewedbeer.blogspot.com/

Fermenters: Lambic solera (year two), aging lambic from solera year one, framboise lambic, apricot brett saison, sour brown, probiotic oud bruin, probiotic sour blonde

Recently bottled: dubbel, Redemption clone, Belgian stout

Up next: Petrus Aged Pale clone, Perry, hatch chile blond, spelt saison

weremichael

Recipes 

pLambics are supposed to ferment in primary the entire time. Read Wild Brews it will give a really good description of each sour "style" and more importantly the O2 absorption rate of different fermentation vessels.