Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Aging Sours in Better Bottles?
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Old 06-09-2010, 01:17 AM   #11
Oldsock
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Keep the crystal and then do 2 lbs each Munich and Vienna. Then 2 lbs of wheat extract, plus as much pale/light/pils extract as it takes to reach the OG (depending on partial mash efficiency). Let me know if any other issues come up.


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Old 06-09-2010, 10:05 AM   #12
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Thanks, Oldstock.

The area of sours is so underdeveloped. In most books there is little to no information. Even on this forum there are only a few recipes.

And when it takes 2 years to really know if what you did worked or not - its tough! Because who knows WHAT it was along the 2 years that went wrong.

Next questions. When I rack to secondary:

(1) Should I aim to leave as little head space as possible?
(2) Should I use a regular air lock?
(3) What should I do as far as too much/little oxygen getting in?
(4) I have a basement that generally is at 65-72 in the summer. Is that ok? The house is a fairly constant 65ish the other months.

Thanks for helping. I want to do this as "right" as possible as it would suck to open a bottle in 2 years only to find that something went wrong that would have been easy to avoid.

I really appreciate the help.


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Old 06-09-2010, 12:38 PM   #13
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(1) Should I aim to leave as little head space as possible?
- Headsapce isn't a big issue, I've had fine results with beers almost up to the brim and down a gallon.

(2) Should I use a regular air lock?
- I do, just make sure it doesn't run dry.

(3) What should I do as far as too much/little oxygen getting in?
- Don't take samples too often, not much else to do.

(4) I have a basement that generally is at 65-72 in the summer. Is that ok? The house is a fairly constant 65ish the other months.
- That's fine, lambic brewers often don't have temp control. My basement probably gets even warmer than that, I wouldn't get worried unless it starts pushing 80.

Hope that helps.
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Old 06-09-2010, 09:05 PM   #14
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That is AWESOME. Thanks a ton. Ok. Here are my next questions

[1] Would fuggles be an ok hop to use?
[2] You said about any yeast in conjunction with the wild yeast. Would the Wyeast german ale yeast be ok?
[3] When adding dregs - what about adding the whole bottle? If not... how is best way to add dregs?

I sincerely appreciate you helping me. Pumped!
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Old 06-09-2010, 09:46 PM   #15
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Quote:
Originally Posted by jalgayer View Post
That is AWESOME. Thanks a ton. Ok. Here are my next questions

[1] Would fuggles be an ok hop to use?
[2] You said about any yeast in conjunction with the wild yeast. Would the Wyeast german ale yeast be ok?
[3] When adding dregs - what about adding the whole bottle? If not... how is best way to add dregs?

I sincerely appreciate you helping me. Pumped!
I'm sure Mike'll chime in, but from what I understand:
(1) Should be fine.
(2) Yes.
(3) Leave the bottle upright in the fridge overnight, pour all but the last 1/2" gently and drink, swirl the bottle to mix, pitch the last 1/2".
EDIT: Might be a good idea to spray the neck/bottlecap with StarSan before opening.
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Old 06-10-2010, 09:41 AM   #16
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Thanks. I have seen the bottle top "flamed" as well. I understand the basics of thedregs just wasnt sure if I could add whole bottle and what that would do
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Old 06-10-2010, 02:15 PM   #17
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Quote:
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Thanks. I have seen the bottle top "flamed" as well. I understand the basics of thedregs just wasnt sure if I could add whole bottle and what that would do
Agreed with Summer, on all three answers.

I don't sanitize the bottle neck for sour dregs, you can, but that is a bigger deal when trying to harvest a clean strain (there aren't many microbes that can damage a beer when you are adding brett/lacto/pedio).
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Old 06-11-2010, 07:02 AM   #18
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The only problem with adding the whole bottle instead of the dregs is that you don't get to drink the beer.
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Old 06-11-2010, 09:55 AM   #19
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Makes sense guys. Great advice. There is just so much less out there on this subject. I have 5 books and there is maybe a TOTAL of 2 pages.
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Old 06-11-2010, 01:05 PM   #20
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Is it safe to use the Better Bottle for non-sour beers after it's been sanitized (assuming that I don't use a carboy brush, or anything abrasive to clean the BB)?


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