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Old 05-31-2011, 07:16 PM   #11
Bobby_M
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That could explain why my 4 year old sour barrel is producing rather one-dimensional product compared to a newly inoculated barrel.


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Old 06-01-2011, 04:28 AM   #12
weremichael
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Quote:
Originally Posted by Bobby_M View Post
That could explain why my 4 year old sour barrel is producing rather one-dimensional product compared to a newly inoculated barrel.
Is your barrel a solera? If so, have you tried pitching in different bugs to reinoculate your barrel with something new?

I can imagine that the bugs in a barrel would get to a point of homeostasis with the living conditions they exists in. Or could it be that one particular bug has reached a level of dominance in your barrel, and that is why your barrel beers are one dimensional?



 
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Old 06-02-2011, 08:17 PM   #13
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I'm no expert at this but I can tell you from experience that a lot of those bugs do NOT survive forever, or even much more than a year. So you should always repitch when filling or brewing regardless of what you do about cleaning the barrel between uses. I learned that the hard way trying to use the cake from my first batch of sour to start the second.

As for cleaning, I would recomend cleaning as well as you can. What you really want to kill is the acetobacter. There are hundreds of American brewers that think that making a good sour means making vinegar. Screw that. Also, I dont know about you but I wouldnt want stout or barleywine flavor in my sour. My barrel was a brandy barrel that then had Lost Abbey's Angel's Share in it. I rinsed it out multiple times and mixed up the strongest acid solution I could make (using citric acid) and rolled the barrel a bit every few hours for a day. May not be the best way to do it but it worked. 7-8 months later and no signs of anything that I didnt purposely put in that beer, also no wood or barleywine flavor. I should mention that the barrel sat, without a bung in it, for a few months and was leaking when I got it. The rain took care of that for me.


 
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Old 06-02-2011, 11:12 PM   #14
weremichael
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Interesting to hear that the acetobacter becomes the dominant bug. It does make perfect since that acetobacter feeds off of alcohol (which should be in supply with beer). I am wondering how to manage acetobacter in a solera? Any ideas?

 
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Old 06-02-2011, 11:20 PM   #15
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Interesting to hear that the acetobacter becomes the dominant bug. It does make perfect since that acetobacter feeds off of alcohol (which should be in supply with beer). I am wondering how to manage acetobacter in a solera? Any ideas?
X2..I'm going to start a solera this fall..
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Old 06-02-2011, 11:24 PM   #16
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Quote:
Originally Posted by weremichael View Post
I am wondering how to manage acetobacter in a solera? Any ideas?
Havent done a solera, and have never heard of that with a sour, but I'd imagine just keeping it full will help minimize the vinegar production.

Does anyone know if you can campden a whole barrel? Probably not a great idea if it's a sour but with anything else it might work.

 
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Old 06-08-2011, 03:34 AM   #17
Almighty
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I do my sour solera in a 5 gal keg that I flush with CO2 after each pull.
Here is the best article that I have found about making sour beers with the solera method
http://cambridgebrewing.com/blog/det...metodo-solera/



 
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