thomasgorff
Well-Known Member
I am currently in the process of making a sour that takes around 12 months. I was wondering if are supposed to keep it in the secondary for that time or if you should age it in bottles? Thanks in advance:fro:
Aging Sours and Lambics
- Thread starter thomasgorff
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dcHokie
Well-Known Member
It depends on the type of sour whether you'd want to keep it in primary or use a secondary, but you definitely want to bulk age it in a carboy for that year. If you bottle a sour/funky beer young, you are asking for bottle bombs as the bugs chew through all the remaining fermentables.
Can you tell us a bit more about the type of beer, the bugs, your process for it, etc?
Can you tell us a bit more about the type of beer, the bugs, your process for it, etc?
thomasgorff
Well-Known Member
easy as that! Thanks
ReverseApacheMaster
Well-Known Member
Definitely bulk age, especially if you want some oxygenation to produce some acetic flavor.
weremichael
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pLambics are supposed to ferment in primary the entire time. Read Wild Brews it will give a really good description of each sour "style" and more importantly the O2 absorption rate of different fermentation vessels.
