Bulk aging vs bottle aging for sours - Home Brew Forums
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Old 08-13-2010, 04:00 PM   #1
effigyoffaith
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Oct 2007
Lafayette, IN
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All accounts say that sour beer needs a long time (years) of aging to develop desirable complex flavors and aromas and to allow the short chain organic acids to ester-ify.

My question: Is there an advantage to long aging in the carboy? or is it reasonable to go head and bottle, free up the carboy and age in the bottle for 12+ months?

Specifics: In june I brewed an oud bruin. I let fermentation go for a week with ale yeast then I pitched Wyeast's Roeselare blend and ~1/2 oz oak cubes. I delayed adding the bug because I'm not really a fan of the intense sour beers. I prefer a more gentle tartness and the complex funky aroma/flavor.


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Planning:Choke cherry wine, brown ale.
Fermenting:
Bulk Aging: Oud bruin with elderberries, Brett Saison, ordinary bitter.
Bottled: Oud Bruin, cider, black raspberry mead, Elderberry wine.

 
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Old 08-13-2010, 06:06 PM   #2
dwarven_stout
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Boise, ID
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The primary advantage of bulk aging is that it allows low-hassle blending. I bulk age lambics, and bottle my other sours. I haven't done a flanders yet, though.


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Old 08-13-2010, 10:00 PM   #3
maskednegator
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If you bottle, you will get bombs. 2 gravity points is sufficient to carb up most beers to style. Your Flanders will drop closer to 8 points.

 
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Old 08-13-2010, 11:08 PM   #4
dwarven_stout
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Quote:
Originally Posted by maskednegator View Post
If you bottle, you will get bombs. 2 gravity points is sufficient to carb up most beers to style. Your Flanders will drop closer to 8 points.
Kind of hard to say this if you don't know the gravity of the beer.

But... the funk will develop better if you don't rack it, and as the maskednegator points out, bottling too soon will give you bottle bombs..
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"I can't believe how many people think Air Lock is pronounced Hydrometer." -BigKahuna
"If you gave me a beer with placenta in it without telling me I would kick you in the nuts." -ODaniel
"We be in a big hurry for dope beer with much alcamahol and flavor, quality, balance, and aroma don't matter. We just wantz to be druck, u know?" -Yooper

 
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Old 08-16-2010, 02:36 PM   #5
effigyoffaith
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Oct 2007
Lafayette, IN
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I'm not worried about bottle bombs. I won't bottle until the SG stops falling. It's been three months so far and last I checked a couple of weeks ago it was ~1.005

I am more interested in the flavor development.
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Planning:Choke cherry wine, brown ale.
Fermenting:
Bulk Aging: Oud bruin with elderberries, Brett Saison, ordinary bitter.
Bottled: Oud Bruin, cider, black raspberry mead, Elderberry wine.

 
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Old 02-08-2012, 03:39 AM   #6
mccann51
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Feb 2011
Somewhere, CA
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Quote:
Originally Posted by effigyoffaith View Post
I'm not worried about bottle bombs. I won't bottle until the SG stops falling. It's been three months so far and last I checked a couple of weeks ago it was ~1.005

I am more interested in the flavor development.
I'm interested in this as well. How about a necromantic 'bump'.

 
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Old 02-08-2012, 04:27 AM   #7
ReverseApacheMaster
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Maybe he died from all the bottle bombs.

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Old 02-09-2012, 03:55 PM   #8
BenjaminBier
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Mar 2010
Portland
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Quote:
Originally Posted by ReverseApacheMaster View Post
Maybe he died from all the bottle bombs.


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