Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Bringing a barrel back for use with sours
Reply
 
LinkBack Thread Tools
Old 05-31-2011, 08:16 PM   #11
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 2 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,254
Liked 1058 Times on 706 Posts
Likes Given: 28

Default

That could explain why my 4 year old sour barrel is producing rather one-dimensional product compared to a newly inoculated barrel.

__________________
BrewHardware.com has a new website. Please check it out and let me know what you think!
New 100% Stainless Steel Heating Elements are IN!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc. Did you know we are also now a full service homebrew shop selling malt, hops, yeast (Wyeast), etc?
Bobby_M is online now
 
Reply With Quote Quick reply to this message
Old 06-01-2011, 05:28 AM   #12
weremichael
Feedback Score: 1 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 256
Liked 16 Times on 12 Posts
Likes Given: 22

Default

Quote:
Originally Posted by Bobby_M View Post
That could explain why my 4 year old sour barrel is producing rather one-dimensional product compared to a newly inoculated barrel.
Is your barrel a solera? If so, have you tried pitching in different bugs to reinoculate your barrel with something new?

I can imagine that the bugs in a barrel would get to a point of homeostasis with the living conditions they exists in. Or could it be that one particular bug has reached a level of dominance in your barrel, and that is why your barrel beers are one dimensional?
__________________
weremichael is online now
 
Reply With Quote Quick reply to this message
Old 06-02-2011, 09:17 PM   #13
t0rin0
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: La Verne, CA
Posts: 19
Liked 1 Times on 1 Posts

Default

I'm no expert at this but I can tell you from experience that a lot of those bugs do NOT survive forever, or even much more than a year. So you should always repitch when filling or brewing regardless of what you do about cleaning the barrel between uses. I learned that the hard way trying to use the cake from my first batch of sour to start the second.

As for cleaning, I would recomend cleaning as well as you can. What you really want to kill is the acetobacter. There are hundreds of American brewers that think that making a good sour means making vinegar. Screw that. Also, I dont know about you but I wouldnt want stout or barleywine flavor in my sour. My barrel was a brandy barrel that then had Lost Abbey's Angel's Share in it. I rinsed it out multiple times and mixed up the strongest acid solution I could make (using citric acid) and rolled the barrel a bit every few hours for a day. May not be the best way to do it but it worked. 7-8 months later and no signs of anything that I didnt purposely put in that beer, also no wood or barleywine flavor. I should mention that the barrel sat, without a bung in it, for a few months and was leaking when I got it. The rain took care of that for me.

__________________

t0rin0 is offline
 
Reply With Quote Quick reply to this message
Old 06-03-2011, 12:12 AM   #14
weremichael
Feedback Score: 1 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 256
Liked 16 Times on 12 Posts
Likes Given: 22

Default

Interesting to hear that the acetobacter becomes the dominant bug. It does make perfect since that acetobacter feeds off of alcohol (which should be in supply with beer). I am wondering how to manage acetobacter in a solera? Any ideas?

__________________
weremichael is online now
 
Reply With Quote Quick reply to this message
Old 06-03-2011, 12:20 AM   #15
Mustangj
Feedback Score: 0 reviews
 
Mustangj's Avatar
Recipes 
 
Join Date: Oct 2006
Location: Dublin, Oh
Posts: 1,439
Liked 2 Times on 2 Posts
Likes Given: 17

Default

Quote:
Originally Posted by weremichael View Post
Interesting to hear that the acetobacter becomes the dominant bug. It does make perfect since that acetobacter feeds off of alcohol (which should be in supply with beer). I am wondering how to manage acetobacter in a solera? Any ideas?
X2..I'm going to start a solera this fall..
__________________
"If my mother was tied up and held ransom, I might think about making a light beer."Greg Koch
Stone Brewing

Michigan Mashers
http://www.homebrewtalk.com/groups/michigan-mashers/
Mustangj is offline
 
Reply With Quote Quick reply to this message
Old 06-03-2011, 12:24 AM   #16
t0rin0
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: La Verne, CA
Posts: 19
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by weremichael View Post
I am wondering how to manage acetobacter in a solera? Any ideas?
Havent done a solera, and have never heard of that with a sour, but I'd imagine just keeping it full will help minimize the vinegar production.

Does anyone know if you can campden a whole barrel? Probably not a great idea if it's a sour but with anything else it might work.
__________________
t0rin0 is offline
 
Reply With Quote Quick reply to this message
Old 06-08-2011, 04:34 AM   #17
Almighty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: San Diego, CA
Posts: 418
Liked 22 Times on 15 Posts

Default

I do my sour solera in a 5 gal keg that I flush with CO2 after each pull.
Here is the best article that I have found about making sour beers with the solera method
http://cambridgebrewing.com/blog/det...metodo-solera/

__________________
Almighty is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
bottlint my sours! claphamsa Lambic & Wild Brewing 2 10-29-2010 03:28 PM
Sours ready...already?? B-Dub Lambic & Wild Brewing 3 02-23-2010 07:36 PM
Oxygen and sours Ketchepillar Lambic & Wild Brewing 14 11-06-2009 12:38 PM
Dry hopping sours denimglen Lambic & Wild Brewing 7 10-27-2009 03:18 PM
sours and hops? Joetuo Lambic & Wild Brewing 12 06-22-2009 11:45 PM



Newest Threads

LATEST SPONSOR DEALS