killian
Well-Known Member
I have been thinking about the issue of oxygen permeability of a bucket when fermenting a flanders in a bucket. By submerging the bucket in water couldnt you somewhat control the amount oxygen exposure?
Matadero Creek Brewery said:Many commercial sour ales are not aged in wood (including Lambics). Nobody likes to talk about this. The good news is that the standard, food-grade HDPE bucket is the second best fermenter for sour al
Isn't some exposure to O2 a good thing for a flanders? I thought a carboy was undesirable because it doesn't let enough in.
From reading "Wild Brews" it is my understanding that if you do use a HDPE bucket you will get the O2 required for Flanders Reds and Lambics, however the rate of exposure will cause a quickly maturing beer that may not have the complexity desired.
Personally, when I have my first go at a Flanders I'll be trying the carboy trick with a wooden peg in the top as linked in RDWHAHB's post.
I need to grab a copy of "Wild Brews". Sounds like a good resource.
Enter your email address to join: