Burgs

Recipes 

In an all-brett fermentation, with no bacteria, how much of a concern is having lots of headspace in the primary fermenter?

I brew 2.5 gallon batches and I have recently started to use the 3 gallon size Better Bottle. I still have some larger 5 gallon ones that I'm not using as much anymore, but am wondering if the large amount of headspace would do anything to the beer.

Thanks!

smokinghole

Recipes 

I have two 5gal fermentors with 3gal each. It's not an issue at all. I don't have huge white snotty looking pellicles because my fermentors are full of CO2. I honestly don't know how the guys in the pellicle thread get them as thick and white. Last year my old ale had nothing but large bubbles. My lambic culture saison is sitting with just clear large bubbles. Nothing veiny and white. I think it has to be an oxygen thing and mine are not getting the oxygen causing them to get thick and white.

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tonyolympia

Recipes 

I'm planning to start experimenting with alternative cultures this spring. I understand I'll need separate bottling equipment, tubing, etc. I'm lucky to have three glass fermenters, so I'm all set in that department.

Here's my question: I want to make a Berliner Weisse first, and after that try 100% Brett brewing--is it recommended that I maintain ONE set of separate equipment for use in ANY and ALL funky / sour beers, or should I have three bottling buckets (etc.) for sach., lacto, and Brett/other bugs? If I don't, after a while will I end up with a mishmash of Brett/Lacto/whatever bugs in my brews?

I'd hate to think that it would be impossible for me to brew a clean Berliner Weisse after brewing a Brett beer with the same plastic. On the other hand, there has to be a limit to the new equipment I acquire, and if it's not necessary, I won't duplicate.

Any and all input from funk/sour people is appreciated.