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Old 05-12-2012, 04:45 PM   #11
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Old 05-12-2012, 04:55 PM   #12
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I pitched a primary strain and the Roselare from the start and racked it into 2 separate secondaries. I have been saving dregs to pitch as time progresses. I would also plan on oaking it at sometime either with beans or the "chair leg in the bunghole" method.

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Old 05-13-2012, 04:58 PM   #13
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There is a lot of talk on what kind of vessel to age the Flanders in. Plastic buckets permeate to much air, whereas an airlock on a glass carboy doesn't let any air in. I've read about Raj's technique using an oak table leg and letting it act two-fold as a stopper and oak infusion. His method seems totally logical but it can crack the carboy, and how much wood actually sits in the fermenting wort? I was thinking, why not use a permeable foam stopper and oak cubes, thus you know exactly how much wood you've used and you let in more air then an air-lock and less then a plastic bucket. Has anyone used a foam stopper for the long duration?

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Old 05-13-2012, 10:22 PM   #14
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Quote:
Originally Posted by BeerBrent View Post
Plastic buckets permeate to much air, whereas an airlock on a glass carboy doesn't let any air in.
I don't know if anyone knows what is the best vessel to ferment in. I have used an HDPE container and a glass carboy to ferment the same sour in (same exact batch), and could not tell any difference between them when sampled after 8 months.

The one in the HDPE was put on fruit (in HDPE) so I can't make a comparison after longer in the fermenters.
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Old 07-17-2012, 03:25 AM   #15
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Quote:
Originally Posted by microbusbrewery View Post
Good point. I hadn't thought of that, but that might be why my #1 already has a real nice lacto character. I used aged homegrown hops in mine, so I'm really not sure what the IBU level was. Mine is pretty tart right now but it's still missing the acetic acid character that I would associate with Rodenbach Grand Cru...hopefully it'll get there in the next couple months.
The acetic character will not emerge under complete anaerobic conditions. If you are in glass, it isn't likely to happen.
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Old 07-17-2012, 12:30 PM   #16
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That's why it is important to sample...you know to let oxygen in

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Old 07-17-2012, 11:15 PM   #17
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Quote:
Originally Posted by BeerBrent View Post
There is a lot of talk on what kind of vessel to age the Flanders in. Plastic buckets permeate to much air, whereas an airlock on a glass carboy doesn't let any air in. I've read about Raj's technique using an oak table leg and letting it act two-fold as a stopper and oak infusion. His method seems totally logical but it can crack the carboy, and how much wood actually sits in the fermenting wort? I was thinking, why not use a permeable foam stopper and oak cubes, thus you know exactly how much wood you've used and you let in more air then an air-lock and less then a plastic bucket. Has anyone used a foam stopper for the long duration?
if you just lathe or whittle a leg to plug the opening like a tapered bung stopper, and jam it in until it seems airtight, it could crack the glass when it swells- if you put a nice cushion of teflon tape around it, you get a nice seal and it won't crack the neck.
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Old 07-18-2012, 10:18 AM   #18
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Why not hollow out a drilled stopper and fit the dowel into the stopper?

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Old 07-19-2012, 04:14 PM   #19
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Quote:
Originally Posted by BryanThompson View Post
Why not hollow out a drilled stopper and fit the dowel into the stopper?
Or you can just do what I do and let it ferment in plastic for a month, then transfer it to glass for aging. Seems to work great for me.
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