 |
|
04-18-2012, 02:17 AM
|
#1
|
|
...is drinking again
Feedback Score: 0 reviews
Join Date: May 2011
Location: Southern, Indiana
Posts: 1,148
Liked 56 Times on 41 Posts
Likes Given: 24
|
Sour Location
|
|
I've currently got a sour aging in my ferm chamber. It's been in there for 2 months and it's been a steady 62 degrees. I'm wanting to put together a couple lagers but am afraid of what the lagering temps could/would do to the sour. I guess I could move it to an upstairs closet for a couple months where it stays around 65.
Suggestions?
__________________
In their efforts to regulate beer quality, the ancient Babylonians, who were among history's earliest brewers, decreed that any commercial beermaker who sold unfit beer would be drowned in their own libation.
|
|
|
|
04-18-2012, 01:50 PM
|
#2
|
|
Feedback Score: 0 reviews
Join Date: Aug 2010
Location: Lincolnton, NC
Posts: 575
Liked 12 Times on 12 Posts
Likes Given: 5
|
I have fermentors of sours and non-sours sitting right next to each other all the time. The bacteria arent going to climb out through the airlock, fly through the air, and then climb down the airlock into your lager  no worries man.
Mike.
__________________
It is not certain that everything is uncertain.
Primary:BCS Clone
Secondary:Oud bruin (2), Raspberry melomel
Bottled: Oktoberfest, Imperial Punkin
Kegged: Wild Ale, Dark Mild
Gallons to date 2012: 47
|
|
|
|
|
04-18-2012, 02:24 PM
|
#3
|
|
Senior Member
Feedback Score: 0 reviews
Join Date: Jan 2011
Location: West Jordan, UT
Posts: 725
Liked 37 Times on 29 Posts
Likes Given: 39
|
Quote:
Originally Posted by mlg5039
I have fermentors of sours and non-sours sitting right next to each other all the time. The bacteria arent going to climb out through the airlock, fly through the air, and then climb down the airlock into your lager no worries man.
Mike. |
I don't think he's concerned about the sours infecting his lager, he's concerned about the effects of the lower lager temps on the sour.
Depending on what bugs you're using in your sour, I think the cooler temps are likely to slow them down a bit. Best case scenario, it means you'll be waiting a little longer before the sour is ready. If it were me, I'd move it to your closet and let it age there at 65F. |
|
|
|
|
04-18-2012, 03:05 PM
|
#4
|
|
...is drinking again
Feedback Score: 0 reviews
Join Date: May 2011
Location: Southern, Indiana
Posts: 1,148
Liked 56 Times on 41 Posts
Likes Given: 24
|
Quote:
|
Originally Posted by microbusbrewery
I don't think he's concerned about the sours infecting his lager, he's concerned about the effects of the lower lager temps on the sour.
Depending on what bugs you're using in your sour, I think the cooler temps are likely to slow them down a bit. Best case scenario, it means you'll be waiting a little longer before the sour is ready. If it were me, I'd move it to your closet and let it age there at 65F.
|
Thanks, didn't know if disturbing the sour that much was worse than the colder lager temps.
__________________
In their efforts to regulate beer quality, the ancient Babylonians, who were among history's earliest brewers, decreed that any commercial beermaker who sold unfit beer would be drowned in their own libation.
|
|
|
|
|
04-18-2012, 04:38 PM
|
#5
|
|
Feedback Score: 0 reviews
Join Date: Jan 2009
Location: San Diego, CA
Posts: 413
Liked 9 Times on 7 Posts
|
I actually think it is better for sour beers to have mild swings in temperature. This is more important when aging in barrels because it helps with oak extraction.
I remember speaking with Eric Salazar of New Belgium and he was discussing the influence of the location of each foeder and how it makes a big impact on the beer. And I remember something to the extent that the foeders closer to the doors where his favorite and much more complex.
I would also age it in your closet. And the mild shaking should not influence the beer too much. Just try to be careful to introduce too much oxygen.
|
|
|
|
|
04-18-2012, 05:20 PM
|
#6
|
|
Whats Under Your Kilt
Feedback Score: 0 reviews
Join Date: Feb 2011
Location: Taylorsville, Utah
Posts: 1,622
Liked 62 Times on 52 Posts
Likes Given: 42
|
Quote:
|
Originally Posted by DoubleAught
Thanks, didn't know if disturbing the sour that much was worse than the colder lager temps.
|
The only disturbance to moving a sour is causing the pellicle to fall...
__________________
Quote:
|
Originally Posted by cadarnell
'how will i explain this to my kids' ... if i have to ask that, then i think my kids are in trouble ... just my 2 cents ... HAVE A BEER !!!
|
Father of 4 girls
Suffers from Zymocenosilicaphobia
|
|
|
|
|
04-18-2012, 05:53 PM
|
#7
|
|
...is drinking again
Feedback Score: 0 reviews
Join Date: May 2011
Location: Southern, Indiana
Posts: 1,148
Liked 56 Times on 41 Posts
Likes Given: 24
|
Quote:
|
Originally Posted by Almighty
I actually think it is better for sour beers to have mild swings in temperature. This is more important when aging in barrels because it helps with oak extraction.
I remember speaking with Eric Salazar of New Belgium and he was discussing the influence of the location of each foeder and how it makes a big impact on the beer. And I remember something to the extent that the foeders closer to the doors where his favorite and much more complex.
I would also age it in your closet. And the mild shaking should not influence the beer too much. Just try to be careful to introduce too much oxygen.
|
Thanks, there is a little swing in temp in the closet, anywhere from 62-68 degrees normally. I think I'll move it there tonight.
__________________
In their efforts to regulate beer quality, the ancient Babylonians, who were among history's earliest brewers, decreed that any commercial beermaker who sold unfit beer would be drowned in their own libation.
|
|
|
|
|
04-18-2012, 05:55 PM
|
#8
|
|
...is drinking again
Feedback Score: 0 reviews
Join Date: May 2011
Location: Southern, Indiana
Posts: 1,148
Liked 56 Times on 41 Posts
Likes Given: 24
|
Quote:
|
Originally Posted by edmanster
The only disturbance to moving a sour is causing the pellicle to fall...
|
There's really not much growth on top as of now. Is that my main concern?
__________________
In their efforts to regulate beer quality, the ancient Babylonians, who were among history's earliest brewers, decreed that any commercial beermaker who sold unfit beer would be drowned in their own libation.
|
|
|
|
|
04-18-2012, 06:38 PM
|
#9
|
|
Whats Under Your Kilt
Feedback Score: 0 reviews
Join Date: Feb 2011
Location: Taylorsville, Utah
Posts: 1,622
Liked 62 Times on 52 Posts
Likes Given: 42
|
Quote:
|
Originally Posted by DoubleAught
There's really not much growth on top as of now. Is that my main concern?
|
Basically.... Yes unless it gets really hot and then you forget and it turns really sour fast... Did that 2 years ago with a soured gruit... Forgot about it in my garage for X amount of months during a hot summer..... @microbusbrewery, next time I see you remind me to give you a bottle...lol.... 
__________________
Quote:
|
Originally Posted by cadarnell
'how will i explain this to my kids' ... if i have to ask that, then i think my kids are in trouble ... just my 2 cents ... HAVE A BEER !!!
|
Father of 4 girls
Suffers from Zymocenosilicaphobia
|
|
|
|
|
04-18-2012, 07:05 PM
|
#10
|
|
...is drinking again
Feedback Score: 0 reviews
Join Date: May 2011
Location: Southern, Indiana
Posts: 1,148
Liked 56 Times on 41 Posts
Likes Given: 24
|
Just because I'm curious now what happens if the pellicle falls?
__________________
In their efforts to regulate beer quality, the ancient Babylonians, who were among history's earliest brewers, decreed that any commercial beermaker who sold unfit beer would be drowned in their own libation.
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
|
|
|
.gif-1367621329.gif)
