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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Sour Location
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Old 04-19-2012, 11:46 AM   #21
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I keep my sours in a closet that sits at an external wall.

I know that its been discussed but the pellicle falling doesn't mean jack. I rarely even get a pellicle in my better bottles. If you rack below the pellicle that doesn't mean you won't get a pellicle in the bottle. The organisms that form the pellicle are also living down in the wort. The pellicle is due to oxygen exposure as already mentioned. So any oxygen exposure in your bottle neck will cause a tiny pellicle in the bottle. Think of a pellicle as a gravy skin. If the gravy is kept hot enough (in our case oxygen free) a skin won't develop, but if you stir it back into the gravy a new one can form if allowed to cool again (pellicle will reform if if oxygen exposure is occuring).

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Old 04-19-2012, 02:25 PM   #22
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Quote:
Originally Posted by smokinghole
I keep my sours in a closet that sits at an external wall.

I know that its been discussed but the pellicle falling doesn't mean jack. I rarely even get a pellicle in my better bottles. If you rack below the pellicle that doesn't mean you won't get a pellicle in the bottle. The organisms that form the pellicle are also living down in the wort. The pellicle is due to oxygen exposure as already mentioned. So any oxygen exposure in your bottle neck will cause a tiny pellicle in the bottle. Think of a pellicle as a gravy skin. If the gravy is kept hot enough (in our case oxygen free) a skin won't develop, but if you stir it back into the gravy a new one can form if allowed to cool again (pellicle will reform if if oxygen exposure is occuring).
So, the less pellicle you have, the better you are keeping oxygen out of your beer? Damn, I was hoping for better pictures later of my infection but I won't expect more than what I got.. I wanna forget about this batch for 6 months!! Pitched dregs from http://www.squatters.com/our-brew/be...ml?modal=true& a local farmhouse funky saison and some from a bottle of orval..
Edit: it's in a dedicated better bottle so I might get a little more pellicle too, right?
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Old 04-19-2012, 02:36 PM   #23
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It might and it might not. I never got one of those impressive looking white ones that you see in the pellicle thread. In fact I have a lambic going with ECY20 right now that has the best looking pellicle I ever had develop and it isn't that impressive. I'll post up a picture when I can find my SD card reader that my wife misplaced.

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Old 04-19-2012, 02:50 PM   #24
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That's my 3rd funk and the first to form a little one.. Everything in my house is misplaced.. I can set something down and look for it 5min later and its misplaced.. Man, some peoples kids!! Oh, wait.. Those r my kids..lol..

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Old 04-19-2012, 08:14 PM   #25
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I age my sours in Better Bottles, corny kegs, and glass carboys w stoppers. I have not done any side by side testing so I can't tell you what is the best. (I really want a barrel) They have all turned out well. except for 1 batch that went acetic because it had too much head space and the airlock dried out. I just try to limit the amount of oxygen as much as possible and I try to only take tastes every 3 - 6 months.

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Old 04-19-2012, 08:46 PM   #26
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I moved mine to the closet last night. This is probably better for me to forget about it and let it age. When I can see it everyday I'm always tempted to stick stuff in it and take samples to see how its coming. As a side note, a 1.5 month old lambic is NOT a good taste

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Old 04-19-2012, 10:58 PM   #27
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Quote:
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As a side note, a 1.5 month old lambic is NOT a good taste
That made me laugh. It's hard to be patient. I managed to wait almost six months before tasting my first attempt at Flanders red...but it was a painful six months.
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Old 05-06-2012, 04:43 AM   #28
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I was getting a shirt out of the closet tonight and heard an airlock burp, thought to myself "WTF was that?", then realized the lambic was in there...lol...seems the closet DOES work in helping me forget about it

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Old 05-08-2012, 02:53 AM   #29
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This is really good information - I've been wanting to start brewing sours, but I wasn't sure how the temperature changes would affect them over the course of a year or two. Normally, temperature is really important during fermentation - is that not so much the case with sours?

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Old 05-08-2012, 06:40 AM   #30
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+1 to lackluster (but still present) pellicles. My 6 mo old batch got a slight one, but it was moved around a few times in the last 6 mo. However, my 2 mo old batch is in a closet i never go into, and has got a more serious one. Go figure.

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