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Old 10-19-2013, 06:51 PM   #301
djturner
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Default Currants Still Floating

I brewed this kit early summer of this year. Racked to secondary in early July with currants and Wyeast Roeselare Belgian Sour Blend 3763. Secondary fermentation was pretty active for 3-4 weeks.

Question for anyone: It's been in secondary about 3.5 months and almost half of the currants are still floating, is that typical?

Instructions didn't say anything about racking again, but I can't imagine that I should. Thanks for any tips or observations from others!

Cheers!
djturner



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Old 10-19-2013, 08:12 PM   #302
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I did 2 batches one they floated for 14 months, the other 9 months



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Old 10-21-2013, 04:06 PM   #303
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Its been 8 months and all of the currants are still floating in mine.

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Old 10-21-2013, 04:42 PM   #304
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10 months here and still floating.

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Old 10-26-2013, 07:19 AM   #305
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This is my first sour. Made in January. Pitched primary Belgian yeast, then in February pitched Brett (Lambicus), after 2 months pitches the roselaere blend in April with the currants. I flushed the headspace with CO2 and have continued to do so nearly every month. Never really saw anything going on. The currants sank mostly after a few months, then began to float again. This past week, it seems a white mold was growing on 1 currant. Now it seems to be growing on several. I think I know the answer, but I will ask anyway- this is a good thing, yes? Seems obvious, but again just worried cuz I don't know what to expect.

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Old 10-26-2013, 04:20 PM   #306
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It should have had a pretty big pelicle by now, but I would assume the co2 kept it from developing. From my understanding, a little oxygen is need for the bugs to develop properly. Which is the reason a barrel works so well.

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Old 10-27-2013, 08:34 PM   #307
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11 months and mine are all sunk.

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Old 11-03-2013, 09:50 PM   #308
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This thread has been very helpful. I snagged a kit last week during what appeared to be about a 10 minute window of availability. I brewed this morning and now have a long wait ahead of me. I'm probably going to start another batch in about six months since I assume I'm going to love this and want to make sure I've got a steady supply going.

I'll be brewing a Berliner Weisse next weekend and a Rodenbach Grand Cru after that. I also need to get a Tart of Darkness kit.

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Old 11-04-2013, 01:14 AM   #309
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10.5 months in. Currants still floating. And pellicle forming. Yes I agree my flushing with co2 prob kept pellicle at bay. Prob gonna flush it with more co2 cuz it's obvious now that O2 is inside. Thinking of adding the oak soaked in Cabernet soon. Gotta assume by now has good sour level.

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Old 11-05-2013, 02:53 AM   #310
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Quote:
Originally Posted by mhot55 View Post
Gotta assume by now has good sour level.
Don't assume the sourness level is right, taste it so you know!

I tasted mine every 2 months or so to keep an eye on how things were coming along. It was very interesting how it changed. When you add the oak, increase the frequency to every 2-4 weeks.

That reminds me, I should taste my Tart of Darkness clone!


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