ksbrain
Well-Known Member
I have a lambic of sorts brewed 1/1/10 pitched with a variety of bacteria across the lambic spectrum: Brett B and a few sour blend packs.
My question is about sampling. I want to taste it to see how it's coming, so I can determine when to keg it, but I'm concerned about introducing too much O2. I understand that some bacteria are aerobic and some are anaerobic, but I don't have a sense for how much O2 I'm letting in (if any) when I go into the carboy to grab a small (<1 oz) sample.
Is there a rule of thumb? Can I sample as often as I like? Or should I just check on it every three months?
Thanks
My question is about sampling. I want to taste it to see how it's coming, so I can determine when to keg it, but I'm concerned about introducing too much O2. I understand that some bacteria are aerobic and some are anaerobic, but I don't have a sense for how much O2 I'm letting in (if any) when I go into the carboy to grab a small (<1 oz) sample.
Is there a rule of thumb? Can I sample as often as I like? Or should I just check on it every three months?
Thanks