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Old 11-14-2012, 07:38 PM   #21
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Originally Posted by FuzzeWuzze
So you mention avoidance of cross contamination...

By boiling after and killing off all the lacto you dont have to worry about contaminating a bucket/carboy i assume? This is the one thing thats kept me from doing a sour really is worrying about potentially souring all of my beers!
Every beer you make is filled with unwanted organisms. Every fleck of dust, every wisp of wind coats everthing in the world with untold millions of bacteria and fungi.

When you make an English Bitter, you dont use a different bucket than you would make a hefeweizen in, right? But theres no carryover from batches either. You just clean it. Why would sour beers be any different? These arent super organisms like some Walking Dead disease. Theyre just yeast and bacteria. Clean properly, sanitize properly, and youre fine.
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Old 06-22-2013, 11:29 PM   #22
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how long do you wait after bottling before drinking?

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Old 06-22-2013, 11:52 PM   #23
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how long do you wait after bottling before drinking?
Here's what I was told by someone who makes this regularly: after about a year, it was really good. It peaked about 18 months in. It hasn't gotten any worse now at 2.5 years.
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Old 01-26-2014, 12:08 AM   #24
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Quote:
Originally Posted by Bull_Brewer View Post
how long do you wait after bottling before drinking?
Sorry to resurrect an old post. FWIW, you can drink this immediately once carbonated. The souring is done prior to the boil rather than in the fermenter, so you don't have to play the waiting game. Generally in my experience, BW's drink very well fresh, especially compared to other sours which I usually prefer with age.
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Old 06-03-2014, 12:43 AM   #25
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Dragging up an old thread, but I've got a couple questions about it.

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I first created the wort and pitched the lacto bacteria.
When you say this, are you making the wort like you would any other ale? 60 minute boil then move to fermenter and pitch the lacto?

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I tasted it every 12 hours or so until I got to the desired level of sourness,
How long did you let it go on the lacto and how sour was it? I'm thinking I want something rather puckering and just want to try and gauge when I should start sampling.

Thank you. This is going to be a fun summer brew.
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Old 06-03-2014, 01:56 PM   #26
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Quote:
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When you say this, are you making the wort like you would any other ale? 60 minute boil then move to fermenter and pitch the lacto?
The boil occurs after the pitch, which allows you to kill the lacto once it's achieved your goal and so it will not affect your downstream equipment.

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How long did you let it go on the lacto and how sour was it? I'm thinking I want something rather puckering and just want to try and gauge when I should start sampling.
If I recall correctly, I let the lacto go for about 2-3 days and it wasn't quite sour enough for me, but there are a lot of variables (pitch amount, gravity, temp, etc), so I'd start sampling at about day 2.
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Old 06-03-2014, 10:07 PM   #27
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Cool. So if I have it correct, I just mix the LMEs with 4 gallons of water, pitch the lacto and let it do it's thing for a few days. Sampling for sourness. Then boil, hop, chill, and pitch the yeast.

I'm planning on doing this sometime in the next few weeks when the temps start to be above 90* around here. Can you think of any reason I couldn't just put this on the deck with an airlock and let it do it's thing before boiling? Would I run the risk of infection or problems with the sunlight?

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Old 06-04-2014, 02:28 PM   #28
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When mixing the LME, you'll of course want to mix it with hot or boiling water as you normally would, then cool it to ~100 degrees for lacto pitching. The rest sounds pretty good.

I would not allow the sunlight to hit the wort directly, however I think it would be fine to put it on the deck if you wrapped it to avoid direct light contact.

Let me know how it goes!

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Old 06-06-2014, 11:53 AM   #29
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Perfect. This will definitely be happening soon.

Thanks guys!

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Old 06-24-2014, 07:14 PM   #30
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I cant figure out the reason for the 15 min boil. Any issues with DMS? What would happen if you did a 60 or 90 min boil?

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