Spike Brewing Giveaway - New v3 Kettle

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Bottle Conditioning Sour Beers - Force Ferment?
Reply
 
Thread Tools
Old 03-14-2011, 02:58 PM   #1
wonderbread23
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Brooklyn
Posts: 1,044
Liked 41 Times on 38 Posts
Likes Given: 1

Default Bottle Conditioning Sour Beers - Force Ferment?

Hey everyone. I have a couple sour beers that have been going for 1 year plus that I plan on bottle conditioning with fresh champagne yeast and corn sugar. Before I do this, I want to get a sanity check on the process I'm planning. Basically the idea is that I should be able to re-yeast a sample of the beer with champagne yeast, add corn sugar to it, and let it ferment out to completion on a stir plate. By comparing the before and after gravities, I should in theory be able to determine if the champagne yeast consumed only the added sugar, or if there were some other fermentables in there it could have eaten. Since corn sugar is 100% fermentable, the pre and post force fermentation gravities should be the same and I should be able to safely calculate an appropriate amount of sugar to bottle condition with. Does this sounds about reasonable?


wonderbread23 is offline
 
Reply With Quote
Old 03-14-2011, 03:45 PM   #2
MalFet
/bɪər nɜrd/
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
MalFet's Avatar
Recipes 
 
Join Date: May 2010
Location: NYC / Kathmandu
Posts: 8,632
Liked 1467 Times on 972 Posts
Likes Given: 721

Default

Quote:
Originally Posted by wonderbread23 View Post
By comparing the before and after gravities, I should in theory be able to determine if the champagne yeast consumed only the added sugar, or if there were some other fermentables in there it could have eaten. Since corn sugar is 100% fermentable, the pre and post force fermentation gravities should be the same and I should be able to safely calculate an appropriate amount of sugar to bottle condition with.
If I am understanding you properly, that's not correct. The post-fermentation gravity should be lower, since there will be additional alcohol, which has a density below that of water.
MalFet is offline
 
Reply With Quote
Old 03-30-2011, 11:13 PM   #3
mccann51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Somewhere, CA
Posts: 227
Liked 3 Times on 2 Posts

Default

Why not just take a sample of the beer and pitch the yeast. If it can ferment sugars in there, it will, no need to get complicated with the corn sugar. Maybe I'm missing something, though (not sarcasm).
mccann51 is offline
 
Reply With Quote
Reply

Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Easy Way to Make Sour Beers (1 gal wort + dregs) Almighty Lambic & Wild Brewing 238 01-12-2016 10:25 PM
Age Sour Beers in Sealed Plastic Buckets Almighty Lambic & Wild Brewing 15 11-08-2011 03:51 AM
Newbie to sour beers need some help jtejedor Lambic & Wild Brewing 6 02-17-2011 04:01 PM
Question about secondary for sour beers RJSkypala Lambic & Wild Brewing 3 01-24-2011 08:27 PM
Post bottle first sour mattyp1214 Lambic & Wild Brewing 3 11-01-2010 04:45 PM


Forum Jump