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Old 01-16-2013, 02:41 AM   #101
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Thanks. I came to my senses and realize RSWHAHB. Mine is in a BB, just added Brett Sunday.

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Old 01-19-2013, 01:43 AM   #102
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What's wrong with using the buckets for extended aging? Is it just the grommet?

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Old 01-19-2013, 01:50 AM   #103
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What's wrong with using the buckets for extended aging? Is it just the grommet?
No sir, plastic buckets have a much higher level of micro oxygenation (permeation)... Many have done tests with it and truly believe that buckets are fine for sours under a year, but you might get a tiny acetic character.
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Old 01-25-2013, 03:45 PM   #104
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No sir, plastic buckets have a much higher level of micro oxygenation (permeation)... Many have done tests with it and truly believe that buckets are fine for sours under a year, but you might get a tiny acetic character.
My concern has always been less about the oxygen that permeates through the plastic, and more about an ill-seated lid. If your lid isn't completely sealed and you allow the free-exchange of gases inside and outside of the fermentor, that's where you'll be in real danger of making a 5 gallon batch of malt vinegar.
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Old 02-14-2013, 01:14 PM   #105
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Brewed this recipe 12/30/12. Fermented according to BK1017 post/schedule but my gravity is only down to 1.020. Sample today is very vinous, dominated by the pinot noir added. I know we're still early on, but planned on adding the Sour Mix in a couple of weeks. Should I pitch more Abbey Ale to get it lower, or just not worry and pitch the Sour Mix?

Any opinions are welcome...

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Old 02-14-2013, 10:36 PM   #106
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Brewed this recipe 12/30/12. Fermented according to BK1017 post/schedule but my gravity is only down to 1.020. Sample today is very vinous, dominated by the pinot noir added. I know we're still early on, but planned on adding the Sour Mix in a couple of weeks. Should I pitch more Abbey Ale to get it lower, or just not worry and pitch the Sour Mix?

Any opinions are welcome...
Sour mix now. 1.020 sounds perfect, give the bugs plenty of sugars
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Old 02-15-2013, 11:22 AM   #107
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I brewed 12 gallons of a Supplication clone over a year ago and it turned out horrible. Overpowering ethyl acetate. It sat in carboys the whole time with an airlock. I added oak cubes after the dried cherries had been in there which I believe was the problem. The cherries were floating on top so when the oak cubes were added, they sat on top of the cherries. I tried gently stirring the oak cubes through the cherries and I think that's what ruined the beer. It tasted good before I added the cubes. It was a pretty expensive beer to make and will probably get dumped sadly.

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Old 04-02-2013, 05:39 PM   #108
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Let it ferment out -23 weeks, then rack it to secondary onto .5 oz of French oak and 1 cup or two of Pinot Noir. Leave it along for 6-12 months before adding the sour cherries, that will give the bugs time to become the dominant organisms so you are feeding them not the Sacch. Something like 1 lb per gallon is probably enough, I like to freeze/defrost them first to breakdown the cell walls. Give it 2-6 months on the fruit, then bottle with some fresh wine yeast or Brett, and enough sugar for medium carbonation.
Sorry to dig up a potentially old thread, but I've had my base beer in primary for approximately 2 weeks now. I haven't added the brett or bugs yet. Just pitched Abbey Ale yeast. I'm planning on taking a gravity reading this weekend and then adding three strains of brett.

I see Mike (Oldsock) recommends letting this beer sit in primary for ~ 23 weeks.

While I've never experienced autolysis in a batch before, I've also never left a batch in primary for 23 weeks.

Does the addition of the brett and bugs lessen the chances for autolysis or is 6 months at the homebrew scale not enough time to really cause autolysis?

Would appreciate any feedback possible. I'm wondering if I should rack to secondary before adding the brett and bugs. If I did, then I'd have to rack again when I had the cherries & pinot soaked french oak.

Thanks in advance - Matt
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Old 04-04-2013, 03:28 PM   #109
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Sorry to dig up a potentially old thread, but I've had my base beer in primary for approximately 2 weeks now. I haven't added the brett or bugs yet. Just pitched Abbey Ale yeast. I'm planning on taking a gravity reading this weekend and then adding three strains of brett.

I see Mike (Oldsock) recommends letting this beer sit in primary for ~ 23 weeks.

While I've never experienced autolysis in a batch before, I've also never left a batch in primary for 23 weeks.

Does the addition of the brett and bugs lessen the chances for autolysis or is 6 months at the homebrew scale not enough time to really cause autolysis?

Would appreciate any feedback possible. I'm wondering if I should rack to secondary before adding the brett and bugs. If I did, then I'd have to rack again when I had the cherries & pinot soaked french oak.

Thanks in advance - Matt
I think that was a bit of a typo meaning to say 2-3 weeks, not 23 weeks. See the dash before the numbers?
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Old 04-05-2013, 02:57 PM   #110
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I think that was a bit of a typo meaning to say 2-3 weeks, not 23 weeks. See the dash before the numbers?
Exactly, sorry about that (especially considering Russian River's weird thing with the number 23). Just wait until the beer has dropped mostly clear, Vinnie is a big believer of "clean" beer going into the barrels.
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