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View Poll Results: Should I Bottle or Let Age?
Bottle it now! 2 50.00%
Wait until it's properly aged! 1 25.00%
Other (please describe below) 1 25.00%
Voters: 4. You may not vote on this poll

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Old 01-25-2013, 04:44 AM   #1
Aug 2012
Grand Rapids, MI
Posts: 138
Liked 19 Times on 15 Posts

I brewed my first sour, a Northern Brewer Lambic extract kit, in late august (Wyeast 3278 Lambic Blend). I had a couple Jolly Pumpkins while I was brewing, so I added the dregs, as well. This has been sitting in a bucket ever since.

A couple weeks ago, I was curious, so I decided to take a sample, and it was fantastic. It's got a great sourness and a little bit of funk. It tastes great.

The description on the kit said, "Don't make this beer unless you are willing to let it sit for at least 18 months."

Okay, I can tuck it in a corner and try to forget about it, but I like it now, will it really improve? I'm tempted to bottle it and start another one to let sit 18 months.

What should I do?

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Old 01-25-2013, 05:03 AM   #2
Insert Witty Title Here..
luke2080's Avatar
May 2011
Boston, MA
Posts: 463
Liked 19 Times on 18 Posts

You could bottle some - and transfer the rest to a smaller container for longer bulk aging. (A smaller container so it isn't sitting with lots of oxygen on it).

If you like it, bottle it and make another batch! You could always bottle age a bunch of it. So have a few now, and a couple every month. See how the flavor profile continues to change as it ages.

Drinking is fun.

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Old 01-25-2013, 05:00 PM   #3
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 256 Times on 169 Posts

If the gravity is stable you should be fine. Jolly Pumpkin dregs are fast and agressive, good way to make a quick sour. I did an amber buckwheat ale soured with JP dregs that was ready in about six months.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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Old 01-26-2013, 01:41 PM   #4
Jan 2010
Louisville, KY
Posts: 334
Liked 40 Times on 20 Posts

I won best of show and got second in the sour ale category with an eight month old lambic. I believe it was due to the Jolly Pumpkin dregs.
Brute Brew Works
Primary: Epic Flemish Brown(15g) waiting to go into a bourbon barrel, Brett C. Blackberry Berliner, lambic waiting for fruit
Secondary: Sour Brown Ale from Black IPA second runnings sitting on 2.5lbs. blackberries and 2.5lbs mulberries
Bottled: Traditional Mead aged on Maker's 46 soaked oak, Brett Maibock

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Old 01-26-2013, 07:04 PM   #5
Aug 2010
Philadelphia, PA
Posts: 1,519
Liked 188 Times on 131 Posts

I would bottle it if the gravity was stable, but if you are going to age it for over a year it should probably be in glass or a Better Bottler and not a bucket.

Twitter: @ecoffy
Instagram: @alesofriverwards

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Old 01-27-2013, 01:31 PM   #6
Aug 2012
Posts: 6,656
Liked 2285 Times on 1540 Posts

I wonder if the bucket helped it along, too. I know extended aging in a bucket cause problems, but maybe the higher rate of oxygen transfer sped things up, too?
The only thing worse than dumping beer is serving beer you should have dumped.

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