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Old 06-30-2013, 05:11 PM   #11
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I did my first sour (secondary w/ Brett C) using a glass carboy with a rubber stopper / air lock. I gently pushed the stopper so it was snug, not tight. After 6 months, the tartness was barely noticeable, so I loosened the stopper a little more. After another 6 mo., the tartness was just a little too much for my taste, but the beer was decent so I kegged it. For my second sour (using WL665 /Flemish for primary) I transferred to secondary, and this time pushed the stopper snug. It is at 6 months and is slightly tart, so this time I will just let it be for another 6 months.

I'm trying to figure all this stuff out too, so this is how I'm experimenting. I have a CO2 tank at the ready so I can purge the headspace if I feel the tartness is good and I want to continue aging for more "funkiness" (at least in theory). I will see how it goes...

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Old 07-03-2013, 08:46 PM   #12
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I'm just now researching how to brew a good sour, but one method I've came across that might give you what you're looking for is the oak dowel method.

An oak dowel through the center of the stopper instead of an air lock into the beer, the oak will allow a bit of air to permeate and also impart some wood flavor.

Anyone with more experience feel free to straighten out my understanding of this, like I said, I'm just now getting started with sours.

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Old 07-03-2013, 09:10 PM   #13
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Quote:
Originally Posted by Matt3989 View Post
I'm just now researching how to brew a good sour, but one method I've came across that might give you what you're looking for is the oak dowel method.

An oak dowel through the center of the stopper instead of an air lock into the beer, the oak will allow a bit of air to permeate and also impart some wood flavor.

Anyone with more experience feel free to straighten out my understanding of this, like I said, I'm just now getting started with sours.
I have seen that too... I'm curious to read some feedbacks about this method.
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Old 07-05-2013, 11:57 AM   #14
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The oak dowel seems like a waste of time and effort. There is probably plenty of O2 transfer with the normal plastic stopper and airlock. Then each time you move the beer you introduce oxygen if you are not flushing your transfer hoses and receiving vessel with gas.

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Old 08-02-2013, 02:09 PM   #15
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Okay, the first part of the beer is brewed since about 2 weeks. After meditation, I dropped the idea of the barrel aging for now; too risky and too uncertain for a first batch. Also I tasted some homebrewed and commercially brewed flanders red recently. Some wasn't (in fact, most of them wasn't) as balsamic as other I tasted before. Some was in fact really smooth, and I didn't hate that, even if it's not the best flanders I have tasted.

So after I'll just let go mine as it wants to go, and I'll see. But I have this idea. I have a big 15gallons demi-john that I never use because it's way to big for my brewing system. Since i'm already planning to mix 2 batches of flanders, reuse the cake and all that... why not 3?

So it would go like this:

- Brew 1
- Transfer after 4 months to a 5gal carboy, with oak.
- Brew 2 pitched on the cake
- Transfer after 4 months to a 5 gal carboy, with oak.
- (Now I have 5g of 4 months, 5g of 8 months.

Then I taste the two samples and see where I am. For brew 3, I adjust something if it needs too. And the idea would be to brew the 3rd batch, ferment clean, and transfer to the 15gal demi john the fallowing:
-5gallons of batch 1
-5gallons of batch 2
-5 gallons of fermented clean batch 3

From there, I sample ever 1-2 months to see where it goes until it's ready to bottle. (and maybe save a 3 or 5 gallons to age on cherries or to age further and blend with a big young brown.. who knows)

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Old 08-06-2013, 08:14 AM   #16
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Any thoughts on inoculating the batch with acetobacter? I'm thinking take the dregs from a bottle of braggs cider vinegar and too it in if you're looking for vinegar taste, but can't say it wouldn't get out of hand and turn the whole batch into something you'd clean copper and brass fittings with

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Old 08-06-2013, 02:59 PM   #17
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adding acetobacter on purpose? now there's a new one...

i would think that is a risky move. as you mentioned, it's something that has the potential to get out of hand.

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Fermenting: an abbey ale (to be soured)
Aging: an oud bruin, a BDSA/Dubbel thingy, a soured fruit saison, my "wild oats" brett/sour, a saison with a brett mix added at bottling.
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Old 08-06-2013, 04:36 PM   #18
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Quote:
Originally Posted by RachmaelBenApplebaum
Any thoughts on inoculating the batch with acetobacter? I'm thinking take the dregs from a bottle of braggs cider vinegar and too it in if you're looking for vinegar taste, but can't say it wouldn't get out of hand and turn the whole batch into something you'd clean copper and brass fittings with
Why would you want to do that?
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Old 08-06-2013, 07:20 PM   #19
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No, thanks.

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Old 08-06-2013, 10:16 PM   #20
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Is there not acetobactor in the commercial flanders yeast blends?

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