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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > lacto ?
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Old 03-02-2009, 12:56 AM   #11
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will try it wasn't sure if the yeast from the non sours would survive the blending or the new yeast but i suppose the trick is to use the correct amount. I am hoping i can still get the sour and blend 3 to 5 gallons to1 gallon.

i have 3 beers that are nearing bottling time so finding a match should be cake.
I'm still working on getting the sulfite dosages right. Its not just a question of how much you add per gallon, I'm learning that (at least in the case of wines) the pH also determines how much free SO2 is retained. Lower pH retains more SO2.

To reduce the level of sulfites, just splash a lot while re-racking, and the SO2 will gas off. And you would be blending it with a non-sulfited beer, which would further reduce the level of sulfites. Plus, from what I understand, yeast are often tolerant of higher levels of SO2 than most bacteria, but to a point... I killed off my carbonating yeast because I sulfited too much when making a champagne recently.
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Old 03-02-2009, 01:20 AM   #12
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so about how much would you add to 1 gallon

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Old 03-02-2009, 03:51 AM   #13
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so about how much would you add to 1 gallon
Uh... well I'd say 1 or 2 campden tablets. If you really want to be on the safe side (make sure no lactos get through to the finished beer) do 3 per gallon, though that is pretty excessive by wine standards.

Make sure they are crushed and stirred into the beer well. Then give it at least 24 hours for the sulfites to do their job. When you re-rack, splash it a lot to help gas off all the excess SO2. You probably then want to let it sit for another few days before blending bottling, because it will continue gassing off SO2 for a while after re-racking.
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Old 03-02-2009, 04:09 AM   #14
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ok so i got 1 gallon so use 3, then rack it after 24 hours let sit for 2 days then blend. i can do that i will have to buy the tablets tho i have the potassium sorbate.

it's kinda crazy i pitched 1 with a bit under 1/2 the yeast and the other with just over and 1 just hit the main ferment and the other is just finishing.

wondering what to blend it with tho i have

2 ounce hopped
1 oz at 60
1/2 oz at 30
1/4 15min (too hoppy for a sour i think)
1/4th 5min
medium color beer aged 6 months

a lightly hopped apa cascade
i brewed this to bottle half and blend half with the first beer


a cranberry spice ale that is just about ready for a secondary
this beer is made with wheat/2row (i am thinking this could be the best)
a slightly tart flavor medium body lightly hopped

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Old 03-02-2009, 03:53 PM   #15
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Souring takes a while. If you are looking to blend, you should let it age and sour for at least a few months, if not more.

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Old 03-02-2009, 10:48 PM   #16
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ahh cool, i can make a special beer for it later then.

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