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Old 09-26-2011, 11:31 PM   #1
Pivzavod
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Sep 2008
Brooklyn, NY
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I have 2 of these bad boys and want to convert at least one to using for sours. They are known for not having a tight lid and I am used to no bubbles in the airlock for most of the batches. Since I know that gases get out I am sure there is a lot more oxygen coming in as well. I've read that too much oxygen can be bad for sours since bugs are anaerobic. I think between Coopers, bucket and BB Coopers is the most leaking. Will I be ok or what?
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Old 09-26-2011, 11:38 PM   #2
lamarguy
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Aug 2008
Austin, TX
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I let a sour go in a Cooper's plastic fermenter for ~3 months. It turned out very well. You might consider putting a thin layer of keg lube on the lid gasket to achieve a better seal.

You do want a small, constant supply of oxygen in the fermenter to avoid one-dimensional sour flavors. Most carboy sours incorporate a submerged stick to allow oxygen in-flow.
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Planned: Lambic, American IPA
Fermenting: 6 gals of 1.090 stout (Belgian) & 6 gals of 1.090 stout (English)
Tapped: Berliner Weisse, Black English IPA, German Pils, & Live Oak Primus

 
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Old 09-26-2011, 11:47 PM   #3
Pivzavod
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Sep 2008
Brooklyn, NY
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What kind of sour did you do in 3 months? I was thinking 6 months as a minimum for some style such as BW. Roesalare or Lambic blend I would do at least a year.
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Old school or the new, doesnt mean a thing if your heart's not true!

Primary: 04/29 Pomegranate Nectarine Apfelwein, 05/23 Petite Saison
Secondary:
Kegs drinking: AHS Midnight Wheaten Stout 03/18 - 04/14 - 04/28,
Kegs conditioning: 01/29 - 04/29 Cranberry Apfelwein, 04/29-05/23 Petite Saison
RIP: 11/07-11/28-01/29-05/04-11/17 Flanders Brown Ale

 
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Old 09-26-2011, 11:53 PM   #4
lamarguy
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Aug 2008
Austin, TX
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For a 5 gallon batch, a 2 liter sour starter will produce faster results. The bacteria are facing a hostile environment (low pH and alcohol), so numbers expedite the souring process.
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Doggfather Brewery

Planned: Lambic, American IPA
Fermenting: 6 gals of 1.090 stout (Belgian) & 6 gals of 1.090 stout (English)
Tapped: Berliner Weisse, Black English IPA, German Pils, & Live Oak Primus

 
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Old 09-28-2011, 06:41 PM   #5
Vaughn
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Jan 2009
Middle Tennessee
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With a larger sour starter, you lose complexity from the bugs. The more they have to work, the better it gets.

 
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Old 09-29-2011, 03:59 PM   #6
Pivzavod
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Sep 2008
Brooklyn, NY
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I read the same about dregs. It was suggested to pitch directly.
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Old school or the new, doesnt mean a thing if your heart's not true!

Primary: 04/29 Pomegranate Nectarine Apfelwein, 05/23 Petite Saison
Secondary:
Kegs drinking: AHS Midnight Wheaten Stout 03/18 - 04/14 - 04/28,
Kegs conditioning: 01/29 - 04/29 Cranberry Apfelwein, 04/29-05/23 Petite Saison
RIP: 11/07-11/28-01/29-05/04-11/17 Flanders Brown Ale

 
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