WolvinMaine
Well-Known Member
Hello,
I am looking for some suggestions on carbonating sours. I have bottled 6 batches of sours so far, and have struggled with the carbonation. I usually let my beers sit for over 1 year. In fact, the only one that did carbonate was bottled in about 5 months. The rest have been sitting for over a year, and none of them have carbed. I have reyeasted with rehydrated dry yeast each time, trying Safale 05 and Nottingham at first, and after no success, trying Red Star Champagne yeast.
Two weeks ago I bottled 2 gallons of straight lambic with 1 gram of rehydrated dried Red Star Champagne yeast per gallon, and 1 oz of dextrose per gallon with very little or no net effect to date. Usually after 2 weeks, I would expect most of the carbonation to be there. I have 3 more gallons of the same beer, split into 3 batches, one on strawberries for 6 months, one on raspberries for 6 months, and 1 gallon dry hopped for 2 weeks. I want to get these guys in bottles, but I want to re-evaluate my bottle conditioning with these beers, as I have yet to have much success.
So, I would love to know how you guys carbonate your sours that have been aged for over 1 year. I could keg and force carb, but that strikes me as cheating, and I want to come up with a good bottle conditioning method for these beers. I like to split them into smaller batches to play with, and I don't want to tie up a keg force carbing one gallon of brew. Thanks for you time.
I am looking for some suggestions on carbonating sours. I have bottled 6 batches of sours so far, and have struggled with the carbonation. I usually let my beers sit for over 1 year. In fact, the only one that did carbonate was bottled in about 5 months. The rest have been sitting for over a year, and none of them have carbed. I have reyeasted with rehydrated dry yeast each time, trying Safale 05 and Nottingham at first, and after no success, trying Red Star Champagne yeast.
Two weeks ago I bottled 2 gallons of straight lambic with 1 gram of rehydrated dried Red Star Champagne yeast per gallon, and 1 oz of dextrose per gallon with very little or no net effect to date. Usually after 2 weeks, I would expect most of the carbonation to be there. I have 3 more gallons of the same beer, split into 3 batches, one on strawberries for 6 months, one on raspberries for 6 months, and 1 gallon dry hopped for 2 weeks. I want to get these guys in bottles, but I want to re-evaluate my bottle conditioning with these beers, as I have yet to have much success.
So, I would love to know how you guys carbonate your sours that have been aged for over 1 year. I could keg and force carb, but that strikes me as cheating, and I want to come up with a good bottle conditioning method for these beers. I like to split them into smaller batches to play with, and I don't want to tie up a keg force carbing one gallon of brew. Thanks for you time.