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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Lambic/sour bottling ?
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Old 10-01-2013, 07:44 PM   #1
bastump218
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Default Lambic/sour bottling ?

Have a lambic/sour that was fermented with straight roselare blend and is at a 1.003.....looking to bottle this within the next two months been sitting close to a year.....any suggestions on bottling for this? Goin to use champagne bottles bit curious as to how much yeast and sugar to use

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Old 10-01-2013, 10:30 PM   #2
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A packet of champagne yeast with enough sugar to get to 3 volumes

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Old 10-02-2013, 02:58 AM   #3
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Additional yeast is probably not necessary as the Brett should be alive and well. However, it will take a long time if you don't add additional yeast.

I usually go 3 volumes (about an ounce of table sugar per gallon). Standard bottles are fine at that level. At 1.003 is should be finished; if for some reason it is not, it's not going to add much to it.

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Old 10-02-2013, 03:22 AM   #4
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Do you just add the champagne yeast to the bottling bucket along with the sugar syrup? Or do you need to do some sort of a starter to up the population first?

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Old 10-02-2013, 03:56 AM   #5
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Quote:
Originally Posted by monkeybox
Do you just add the champagne yeast to the bottling bucket along with the sugar syrup? Or do you need to do some sort of a starter to up the population first?
Yup, just add the champagne yeast with your choice of priming sugar. No starter needed. Cheers!
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Old 10-02-2013, 05:42 AM   #6
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Can you also put some surly in there to keep the beer developing as it ages in bottle???

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Old 10-02-2013, 11:29 PM   #7
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Quote:
Originally Posted by bastump218
Can you also put some surly in there to keep the beer developing as it ages in bottle???
That's not needed. Plenty of cells in the beer. No one has mentioned that depending on how long you have aged the beer, it may need some additional sugar as it will have lost more residual carbonation over time. If you do choose to use champagne yeast, you only need a gram at most. It's best to rehydrate it in my experience. I just rehydrate in the priming sugar once it has sufficiently cooled.
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Old 10-05-2013, 06:35 AM   #8
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Quote:
Originally Posted by Calder View Post
I usually go 3 volumes (about an ounce of table sugar per gallon). Standard bottles are fine at that level. At 1.003 is should be finished; if for some reason it is not, it's not going to add much to it.
use an online priming calculator, like http://www.northernbrewer.com/priming-sugar-calculator/, to determine how much sugar to add. you'll probably need to add a pinch more than what they estimate, since as someone else pointed out the beer has been aging for so long that there is little to no residual carbonation left.

i believe that 3 volumes is the upper limit for standard beer, i've read numerous times that you should stick to 2.7 or 2.8 to allow for some margin of error. most bottles will take 3.0, some won't. and if fermentation isn't 100% complete, you could easily go over 3 vols... boom.

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I just rehydrate in the priming sugar once it has sufficiently cooled.
you'll get a higher survival rate if you rehydrate in water only. rehydrating in sugar is hard on the yeast - while rehydrating they can't control what goes inside their cell walls. unwelcome sugar can kill a cell.
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Old 10-07-2013, 12:45 AM   #9
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i believe that 3 volumes is the upper limit for standard beer, i've read numerous times that you should stick to 2.7 or 2.8 to allow for some margin of error. most bottles will take 3.0, some won't.
Most bottles will take well over 3 volumes. If that was all they could take, there would be a lot more bottle bombs being reported. They are just guaranteed for about 3.5/4.0 volumes.

I've had one bottle break in the last few years. I bottled to almost 3 volumes at 1.016. It was a big stout and that was roughly where I expected it to be.

After the bottle broke, I poured one and measured the gravity. It was down around 1.010. My estimate was the beer was around 6 or 7 volumes. Only 1 bottle broke. I did put the rest of the bottles in the fridge and drank quickly. Most (if not all) were gushers.
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Old 10-08-2013, 05:41 AM   #10
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heya calder,

Quote:
Originally Posted by Calder View Post
Most bottles will take well over 3 volumes. If that was all they could take, there would be a lot more bottle bombs being reported. They are just guaranteed for about 3.5/4.0 volumes.
i'm pretty sure i've seen on several occasions that your typical, run-of-the-mill 12 oz bottle shouldn't be carbed above 3 vols. lemme go find a source or two....

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I've had one bottle break in the last few years. I bottled to almost 3 volumes at 1.016. It was a big stout and that was roughly where I expected it to be.
you carbed a stout to 3 vols?!? that... original! belgians often clock in at ~3 vols, stouts are typically down around 2.0-2.2.
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