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Old 03-04-2013, 08:37 PM   #871
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Well this is my first sour, so that's good to know. However, when I racked into the secondary I ended up with about 5 inches of headspace and I still have a couple inches of white glop on the bottom. Do you think I should rerack and add fruit, or would that be too much oxygen?
I rack my sours once at most, sometimes not at all. One of the main reasons you rack regular ales is to prevent autolysis (sp?) of the yeast, but that's not an issue with sours. When the bugs eat the dead yeast it doesn't add those meaty autolysis flavors, it just adds more sourness (or brett character, etc). Too much oxygen, on the other hand, can give you too much acetic acid, vinegar character.

I only have a few years experience brewing with bugs though, so I welcome other opinions or corrections.
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Old 03-05-2013, 02:48 AM   #872
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Too much oxygen, on the other hand, can give you too much acetic acid, vinegar character.
Don't you think fermentation will drive off the oxygen and replace the headspace with CO2 for the most part? Just wondering, since my 6.5g carboy is filled almost halfway with my Sour Blonde...



I do agree, though, that if there was no oxygen present, the bugs wouldn't form the pellicle, since it's there to protect it from O2. At least that's what we're told!
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Old 03-05-2013, 03:52 AM   #873
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Don't you think fermentation will drive off the oxygen and replace the headspace with CO2 for the most part? Just wondering, since my 6.5g carboy is filled almost halfway with my Sour Blonde...



I do agree, though, that if there was no oxygen present, the bugs wouldn't form the pellicle, since it's there to protect it from O2. At least that's what we're told!
Sexy pellicle, but that is a LOT of headspace, I'd purge with co2.
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Old 03-05-2013, 06:50 AM   #874
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Originally Posted by mcnewcp

I rack my sours once at most, sometimes not at all. One of the main reasons you rack regular ales is to prevent autolysis (sp?) of the yeast, but that's not an issue with sours. When the bugs eat the dead yeast it doesn't add those meaty autolysis flavors, it just adds more sourness (or brett character, etc). Too much oxygen, on the other hand, can give you too much acetic acid, vinegar character.

I only have a few years experience brewing with bugs though, so I welcome other opinions or corrections.
I've sampled several sour beers with notable autolysis character and personally think the whole 'bugs eat dead yeast' thing is either wrong or not entirely right.
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Old 03-05-2013, 10:17 AM   #875
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I've sampled several sour beers with notable autolysis character and personally think the whole 'bugs eat dead yeast' thing is either wrong or not entirely right.
Like so many things in homebrewing some people like to repeat something they heard. I would say some styles of sours like Lambic, a single transfer or none is appropriate. A Flanders anything needs at least one if not two or three rackings in my opinion. if your beer is finished fermenting and you start having autolysis issues the fatty acids and acetylaldehyde will not be metabolized. I use heavy caramel malts in my Flanders and they finish at like 3 Plato. I could be wrong on the bacterial side of things but if the Brett is done it wont convert the acetylaldehyde to ethanol or other flavor neutral compounds. So leaving a Flanders on flocc'd out yeast is asking for Apple and other off flavors which wont be as noticeable because of the sourness.
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Old 03-06-2013, 03:04 AM   #876
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Raspberry berlinerweisse at about 90 days

framboisepellicle.jpg  
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Old 03-06-2013, 04:26 AM   #877
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Raspberry berlinerweisse at about 90 days
That looks totally badass
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Old 03-06-2013, 04:35 AM   #878
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Raspberry berlinerweisse at about 90 days
Care to share the recipe?
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Old 03-06-2013, 06:02 AM   #879
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Raspberry berlinerweisse at about 90 days
Beautiful
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Old 03-06-2013, 05:39 PM   #880
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Care to share the recipe?
50% 2-row, 50% flaked wheat
10 minute boil with just a few grams of Citra leaf hops
Add a mountain of raspberries (I used 10lbs in a 20L batch) at flameout and allow them to stand for 30 mins before chilling.
Wyeast 3191 berlinerweisse blend

I was unaware that 3191 had a brett strain in it, so I was caught off gaurd by this beautiful pellicle! Photo was accomplished by shining a fluorescent light through the side of the carboy and shooting down the neck.
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