Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Low mash, lots of bugs, faster sour?

Reply
 
LinkBack Thread Tools
Old 03-06-2012, 03:49 PM   #11
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 228 Times on 191 Posts

Default

I use champagne bottles with plastic corks with good success (no corker needed, just some muscle). The easiest ones to bottle that way are ones that beer came in, such as the Lindeman's products. Actual champagne/sparking wine bottles sometimes have smaller mouths and it takes some real pressure to shove those plastic corks in. I have some bottles that accept standard caps that I got from a HBS. They aren't as thick as regular champagne bottles though.You can also use the Belgian 750ml with plastic corks. Sometimes the mouths are too big and you won't get a good seal (and lose carbonation) but you can usually figure it out based on how easily the cork goes in. Belgian 330ml (the ones with bumpy necks) are also designed to withhold more pressure. So are weizen bottles. Either would probably be ok for your sours. Of course, if you have a corker that all may be a non-issue.

Another place to check for champagne bottles is restaurants that serve brunch. Mimosas are standard brunch beverages so busy places may go through a lot of bottles each week. Stopping by late in the brunch hours might yield enough bottles to package a full five gallon batch (you need approximately 25 750ml bottles).

__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2012, 05:47 PM   #12
tom_gamer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Houston, Texas
Posts: 621
Liked 33 Times on 27 Posts
Likes Given: 1

Default

You can't do that in Texas, stupid TABC

__________________
tom_gamer is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2012, 07:52 PM   #13
Guess42
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Rochester, NY
Posts: 163
Liked 4 Times on 4 Posts

Default

About the weizen bottles. Are these the 16oz bottles available at northern brewer or are specific weizens packaged in them?

__________________
Guess42 is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2012, 09:19 PM   #14
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 228 Times on 191 Posts

Default

Quote:
Originally Posted by Guess42 View Post
About the weizen bottles. Are these the 16oz bottles available at northern brewer or are specific weizens packaged in them?
I don't know how thick the ones they sell at homebrew stores but the ones you buy filled with any of the German weizen beers (hefeweizen, dunkelweizen, weizenbock, etc.) are thicker bottles.
__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2012, 09:19 PM   #15
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 228 Times on 191 Posts

Default

Quote:
Originally Posted by tom_gamer View Post
You can't do that in Texas, stupid TABC
Yeah, I didn't think about that.
__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 04-02-2012, 08:44 PM   #16
jeepinjeepin
Feedback Score: 1 reviews
Recipes 
 
Join Date: Apr 2011
Location: Winston-Salem, NC
Posts: 6,391
Liked 1043 Times on 1022 Posts
Likes Given: 35

Default

Quote:
Originally Posted by Guess42
Jolly Pumpkin also ferments their beers in primary to near dryness if memory serves. This leaves only a small amount of sugars for the mix. The beers also do most of their developing in bottles, wanted to try this, but buying that many champagne bottles could be expensive.

It was also mentioned in farmhouse ales that the saisons were held in barrels for up to a year or more before being served, making them close to lambics. ( I believe per Yvan de Baets, sp?).
If anybody has a reference on this, I'd be interested. I have taken possession of a bourbon barrel and plan on filling it by myself with multiple batches. The current plan is to start a pipeline and rack in 5-10 gallons at a time that has fermented 2-4 days in order to avoid dumping lots of sacch yeast into the barrel.
__________________

Walmart is about the only reason for open or concealed carry that I can get behind. -Randar

jeepinjeepin is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2012, 02:11 AM   #17
ghpeel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Gainesville, FL
Posts: 1,216
Liked 21 Times on 19 Posts
Likes Given: 2

Default

Hmmm I thought mashing low would just mean your Sach strain would plow through the wort too fast, leaving little behind for the Brett?

My next sour was going to be mashed warm (155-157F) with some Malto-Dextrin to give the buggies plenty to chew on that the Sach wouldn't touch. Is this a bad approach?

__________________

=============================================

Kegged: Dunkelweizen
Primary: American Pale Ale

ghpeel is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2012, 10:43 AM   #18
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,838
Liked 108 Times on 90 Posts
Likes Given: 10

Default

I did a saison that was mashed at 149 and dextrinized at 158. I split the batch between ECY03 and ECY20. The ECY03 was done in 2.5 months and the ECY20 appeared to be done around 5 months but then got sick in the bottle. The ECY20 as it was fermenting went down to 1.010 and then the pedio and brett fired up and began fermenting the beer. The sacch didn't take it down as far as the ECY03 sacch took it's wort.

__________________

Going through life is hard.
Going through life stupid is harder.

smokinghole is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Feeding maltodextrin to sour bugs JustinB Lambic & Wild Brewing 15 03-17-2014 09:02 PM
Sour mash not sour smelling JeffStewart Lambic & Wild Brewing 12 01-28-2013 06:38 PM
Wanted: Sour beer lovers to taste a sour mash beer OldRalHoleBrewing Lambic & Wild Brewing 12 09-03-2012 04:16 AM
Sour Brown via a sour mash Danam404 Lambic & Wild Brewing 5 03-03-2012 01:59 PM
Always sour mash for sour brews? jvlpdillon Lambic & Wild Brewing 4 04-27-2010 10:21 PM