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-   -   Bottled Sour Brown (http://www.homebrewtalk.com/f127/bottled-sour-brown-222806/)

BenS 02-04-2011 02:25 AM

Bottled Sour Brown
 
I bottled a sour brown I brewed in march '09. Being my first sour experiment, I didn't think to add yeast at bottling. I'm not concerned about it taking a long time to carb up, but will it carb? It was pitched with wyeast roselare when it hit 1.030. I bottled this 2 wks ago and I did notice little pellicle's forming in the bottles the other day. How long should I let it be before trying one?

McKinley 02-04-2011 02:29 AM

What temp do you have it at?

BenS 02-04-2011 02:46 AM

Umm....roughy 65-68F. Closet temps.

Oldsock 02-04-2011 12:42 PM

It should carb up eventually, especially since you see some activity in the bottle. I'd give it ~2 months beofre trying it, but my sours often take 6 months in the bottle for the flavor to really come around (even when I pitch yeast at bottling).

McKinley 02-04-2011 01:43 PM

Quote:

Originally Posted by BenS (Post 2613226)
Umm....roughy 65-68F. Closet temps.

You might get things going better if you brought them up to mid 70s for a couple of weeks. Sounds like you'll be fine.

Hoosier 02-04-2011 02:06 PM

Congrats! I hope it turns out great!


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