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Old 03-05-2013, 12:26 AM   #21
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You have experience with barrels, I'm looking to pick one up this week from a winery, what should I look for? Anything necessary to get a barrel that will work well for aging sours?

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Old 03-05-2013, 12:35 AM   #22
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You have experience with barrels, I'm looking to pick one up this week from a winery, what should I look for? Anything necessary to get a barrel that will work well for aging sours?
I posted this over on BF too, so sorry if it's a repeat answer.

You want gently used. You can clean them with an acid wash, basically Campden and citric acid to get the wine yeast (and anything else) out. First, fill 'em with water, let the oak swell and make sure it's holding, drain and fill with wash. You can leave the wash in until you're ready to fill. When you wanna fill, drain, purge with co2 and fill.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Old 03-06-2013, 04:42 AM   #23
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If they're infected with Brett from the winery, do I still want to acid wash them? Don't want to remove anything I might want in there by mistake. I did just pick one up today.

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Old 03-06-2013, 05:43 AM   #24
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I'd say yeah, kill whatever's in there and start anew. JMO, but I'd want to start with my own. You also want to kill the wine yeast, from what I understand.

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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Old 03-15-2013, 03:31 PM   #25
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So I have a follow up question.... I'm trying to decide how long to leave this beer on the cake before transferring or if I should transfer at all. Gabe, you said you've tasted autolysis in sours before, but I've also heard it's not as much of a concern with sours because the bugs or brett take care of the sacch. I've tasted autolysis in beers before (not a sour though) and it's awful. I don't want to wait a year+ only to have a rotten Spam flavored Flanders. If I do choose to transfer, when? Before the pellicle forms I'm sure, but I want to make sure it's on the cake for long enough too. A guy in my club said 1-3 months... good timeframe?

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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 03-15-2013, 03:49 PM   #26
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Also curious about this.. I was planning a month on the cake, then to secondary for an indeterminate time.


My Flanders Red recipe is scary similar to yours. For yeast its different. I under-pitched some WLP002 and the dregs from a couple Jolly Pumpkins and a monks cafe.

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Old 03-15-2013, 05:28 PM   #27
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Like everything else in brewing and brewing sours in particular, there are a lot of different ways to do just about everything. I think the important thing is to understand why you're doing whatever it is you choose to do.

I could be wrong, but I think it's only lambics that are traditionally left on the lees. Flanders style beers, being first fermented with brewer's yeast, are transferred off of the yeast before souring and cellaring. Since I don't have a coolship (yet!) I've brewed all of my sours with pitched yeast and then transferred to secondary. To me, it makes more sense to have the brett and bugs eating long chain sugars and the good flavors created by the sacc instead of eating the off flavors created when the cell walls burst. I don't have any flanders style beers bottled, but I do have 4 batches going and the two I've sampled while transferring both have a lot of promise. Both batches spent about two months on the yeast before being transfered and then pitching on to the 'culture cake'.

I doubt I'll use the WLP665 a third time, but I'll sample the second batch before I make that call. The ECY02 I have going is mixed with WY3942. I'm guessing it will be good for several more pitches, but I guess I'll find out.

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Old 03-15-2013, 07:29 PM   #28
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Grampas and sissys.

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