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Old 02-06-2013, 01:28 AM   #811
BenWillcox
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I was planning on leaving it on the fruit for 4 months or so. I didn't flush with CO2 (don't have CO2 or a kegging set up). I also have an even 3 gallons of lambic plus fruit in each carboy, which is about 4 gallons volume wise...so 3 gallon carboys were out. I have bubbles forming in the pellicle as well as a small amount of airlock activity so I am pretty confidant that the headspace is full of CO2 now. I am also not really happy with the amount of headspace I have, but didn't see much of a way around it. I also figured once the headspace was filled with CO2, it wouldn't make much of a difference.

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Old 02-06-2013, 04:58 PM   #812
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i've wondered about the headspace issue in the past too, but as long as you're not checking it all the time and the fermentation is somewhat active, it doesn't seem like you could have too much of a problem with oxidation. also, doesn't the pellicle provide an O2 barrier?

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Old 02-06-2013, 05:20 PM   #813
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i've wondered about the headspace issue in the past too, but as long as you're not checking it all the time and the fermentation is somewhat active, it doesn't seem like you could have too much of a problem with oxidation. also, doesn't the pellicle provide an O2 barrier?
That was my thought. And that pellicle formed quick: like 36 hours or so and it was fully formed. It is now COVERED in "brett-bubbles" and I am getting bubbles from my airlocks every 2 minutes or so. I can't imagine that there is much if any oxygen left in the headspace.
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Old 02-06-2013, 07:36 PM   #814
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That was my thought. And that pellicle formed quick: like 36 hours or so and it was fully formed. It is now COVERED in "brett-bubbles" and I am getting bubbles from my airlocks every 2 minutes or so. I can't imagine that there is much if any oxygen left in the headspace.
I'd say that headspace is pretty much all CO2 at this point.
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Old 02-07-2013, 01:57 PM   #815
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At 2 months on my lambic with wyeast lambic blend and dregs from a local geuze, tilquin geuze, and Hannsens cassis. It's my first lambic so I took a hydro sample yesterday to monitor the progress. 1.010 and just a hint of funk and sour. So far, so good

image-2516783154.jpg   image-1136366169.jpg  
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Old 02-09-2013, 02:46 PM   #816
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Pic 1 - starter with WLP Sour min and brett. lambicus..

Pic 2 - my oud bruin after 45 days in the primary. WLP Flemish Ale Blend and dregs from a 7 year old bottle of Quelque Chose.

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Old 02-10-2013, 08:16 PM   #817
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sour.jpg

Flanders Red with Roeselare + JesterKing Dregs (Buddha's Brew, Das Uberkind, Funk Metal, Boxer's Revenge, Das Wunderkind, RU-55).
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Old 02-10-2013, 11:43 PM   #818
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Attachment 100241

Flanders Red with Roeselare + JesterKing Dregs (Buddha's Brew, Das Uberkind, Funk Metal, Boxer's Revenge, Das Wunderkind, RU-55).
Hey is that a vented silicone stopper ? i just started using one of these on a lambic about 2 weeks ago. If that's what I think it is what do you think about them ?
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Old 02-10-2013, 11:50 PM   #819
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Hey is that a vented silicone stopper ? i just started using one of these on a lambic about 2 weeks ago. If that's what I think it is what do you think about them ?
I've just started on sours, so my experience is with regular ales and lagers so far. For those, I'm a big fan. If I don't need a blow-off tube, that's what I put in there. And usually, after fermentation dies down, I replace with these because they're so simple.

Every now and then if the neck of the carboy or the stopper is wet, it can pop-up, but a quick dry on a paper towel and it'll wedge back in there.

w.r.t sours, I do believe the o2 diffusion rate is equivalent to keeping it in a bucket, so it's probably not a good choice for long term storage, but I'm new to this souring.

Anyone else use these for more than a few months without getting to much o2 exposure?
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Old 02-11-2013, 12:18 AM   #820
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Got a link for that stopper?

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