Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Sour Beer Secondary - Carboy vs. Bucket??

Reply
 
LinkBack Thread Tools
Old 02-29-2012, 01:18 AM   #1
angeleazy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Albuquerque
Posts: 8
Default Sour Beer Secondary - Carboy vs. Bucket??

So I've been wanting to take the plunge into brewing sours for some time now, and I've decided to finally start with a triple that I brewed 2 months ago. I wasn't able to get the triple to ferment any lower than 1.022 (OG 1.084), so I've decided to pitch Wyeast 5526, Brettanomyces Lambicus, add 1 lb of oak chips, and store it away in a closet for a year.

While I was at my local home brew supply store earlier purchasing a bucket, the worker there told me that I should stay away from a bucket for the secondary since oxygen can leak into the bucket. I'm sure I've heard of people storing their sours in buckets before, but now I'm second guessing.. Does anybody know if it is ideal to ferment in a bucket or a plastic carboy, or if it even matters?? If possible, please list the benefits and disadvantages of using both carboys and buckets for secondary sour fermentation.

Thanks!!!

__________________
angeleazy is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2012, 02:09 AM   #2
fbold1
Brew Nut
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
fbold1's Avatar
Recipes 
 
Join Date: Dec 2011
Location: North Coast, Ohio
Posts: 224
Liked 6 Times on 6 Posts
Likes Given: 3

Default

I think 6 months would be long enough for this type of beer. If I were going to age that long I would use a glass carboy.

__________________
fbold1 is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2012, 02:13 AM   #3
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
humann_brewing's Avatar
Recipes 
 
Join Date: Oct 2008
Location: the sun
Posts: 15,665
Liked 308 Times on 306 Posts
Likes Given: 18

Default

I am doing a sour in the bucket for the first ~100 days then moving it to kegs with oak. Those first ~100 days it will get as much o2 as it needs then I can cut it off so it doesn't build up too much off taste acids

__________________
On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,
humann_brewing is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2012, 03:42 AM   #4
40watt
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
40watt's Avatar
Recipes 
 
Join Date: Mar 2011
Location: , ok
Posts: 647
Liked 64 Times on 33 Posts
Likes Given: 25

Default

There is the theory that using a bucket would mimic the oxidation one might get from aging in a barrel.

__________________
40watt is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2012, 04:09 AM   #5
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 229 Times on 192 Posts

Default

Quote:
Originally Posted by 40watt View Post
There is the theory that using a bucket would mimic the oxidation one might get from aging in a barrel.
Except a bucket lets in more than a full size barrel would.

To the OP, you can use a bucket and produce good beer, especially with only six months of aging. The oxygen will promote acetic acid (vinegar) from both brett and any incoming acetobacter that make their way to the beer. At six months I don't think you're going to get a lot of acidity with just brett anyway so any slight acetic character might actually be beneficial for the flavor profile.
__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2012, 12:15 PM   #6
Guess42
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Rochester, NY
Posts: 163
Liked 4 Times on 4 Posts

Default

No one else picking up on the pound of oak? Hoping that was a typo and you meant one ounce.

__________________
Guess42 is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2012, 12:16 PM   #7
Pogopunx82
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Burnsville, Nc
Posts: 212
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Currently I have a flemish red going in a bucket. It's only 3 months in, but I plan to see if aging in a bucket is really that bad. This is an interesting read.
http://www2.parc.com/emdl/members/apte/flemishredale.shtml

It has a part that talks about the wine business using plastic HDPE tanks and also states that buckets are fine if you want some acetic character.

__________________
Pogopunx82 is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2012, 12:25 PM   #8
40watt
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
40watt's Avatar
Recipes 
 
Join Date: Mar 2011
Location: , ok
Posts: 647
Liked 64 Times on 33 Posts
Likes Given: 25

Default

Quote:
Originally Posted by Guess42 View Post
No one else picking up on the pound of oak? Hoping that was a typo and you meant one ounce.
I thought that was a typo. That beer might be drinkable in 20 years.
__________________
40watt is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2012, 03:00 PM   #9
angeleazy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Albuquerque
Posts: 8
Default

I did purchase one pound of oak and listed the entire pound as an error, but I'll most likely use two ounces of oak per 5 gal. I did change my mind on pitching the Brett when I realized I only have about 2 1/2 gallons of the Triple left, plus it has already force carbonated (not sure if that would make a difference). Since I'd rather age larger quantities, I decided to just brew a 10 gallon batch of a Flanders Red instead, and splitting the batch into two different 6 gallon carboys. I'm thinking of soaking 2 oz of wood chips in a merlot for the secondary. Has anybody experimented with this? I'm most likely going to pitch the Wyeast 5526 in secondary, and WLP655 Belgian Sour Mix 1 in the other secondary. I'm not sure which yeast I'll use in each primary, although I'm not sure it matters too much. Any suggestions? I'll likely use Wyeast 1056 on each, unless there are any intriguiging suggestions which I am able to take from here..?

Thank you everybody for your input!

__________________
angeleazy 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
Wanted: Sour beer lovers to taste a sour mash beer OldRalHoleBrewing Lambic & Wild Brewing 12 09-03-2012 04:16 AM
Long secondary lambic in a plastic bucket? jamesmp Lambic & Wild Brewing 2 08-19-2011 02:25 PM
Tasting a sour beer that's aging in a glass carboy. scoundrel Lambic & Wild Brewing 5 05-04-2011 09:14 PM
Question about secondary for sour beers RJSkypala Lambic & Wild Brewing 3 01-24-2011 07:27 PM
First Sour Brew - Racking to Secondary sherm1016 Lambic & Wild Brewing 5 10-19-2010 01:59 AM