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Old 03-08-2013, 02:44 PM   #1
DPBISME
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I have a lot of fermenters; loads of buckets, a couple 14 gallon drums, and a Stainless Steel Blichmann.

I want to brew a sour but I really don't want to use the Conical for the many months it takes for a sour to set up.

I also don't want to risk contaminating it, forcing me to clean it over and over trying to get the "little beasties" out.

I don't use carboys (they are a pain to clean) so I have none available and I have never had a problem with oxidization. I usually only let my ales sit no more than 6 weeks in plastic and then keg.

SO: I want to dedicate a few buckets to SOUR production.

I was wondering if any one does this?

I ask because I think the amount of O2 that passes through the plastic will not cause a problem for an "active beer".

Happy Friday.

 
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Old 03-08-2013, 03:10 PM   #2
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I think that will not be a problem. Just label the buckets and only use them for souring not your regular beers. I think it'll will hold the O2 out of the beer if you do not open them much during the process
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Old 03-08-2013, 05:24 PM   #3
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Originally Posted by DisturbdChemist View Post
I think that will not be a problem. Just label the buckets and only use them for souring not your regular beers. I think it'll will hold the O2 out of the beer if you do not open them much during the process
I never open them, well almost never...

I think I will give this a try and let'em go for about six months.

DPB

 
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Old 03-08-2013, 05:27 PM   #4
cinderbike
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Some people have issues with acetic acid production when using buckets - I'd make sure they are as air-tight as possible, or invest in a couple Better Bottles strictly for sours.
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Old 03-08-2013, 05:52 PM   #5
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i would take extra care in sealing up the buckets. saran wrap is very impermeable - i would consider wrapping the lid/bucket interface to prevent any air from getting in there. hell, i'd consider wrapping the whole bucket - that plastic bucket is every so slightly breathable so some O2 will be entering through the bucket's walls.

i wonder if there is anything you can paint or coat a bucket with to make it impermeable? latex, shellac, spray-on plastic of some sort, etc.

none if this is a problem if you like truly sour beers (acetic acid).
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- Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 03-08-2013, 06:36 PM   #6
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Quote:
Originally Posted by sweetcell View Post
i would take extra care in sealing up the buckets. saran wrap is very impermeable - i would consider wrapping the lid/bucket interface to prevent any air from getting in there. hell, i'd consider wrapping the whole bucket - that plastic is every so slightly breathable so some O2 will be entering through the bucket's walls.
I like the idea...

I have in the past put a bucket in a Contractor-Bag just in case the thing went "wild" but I let it breathe.

I could do the same here and after primary fermentation tie it off real tight. , it might act as an addtional layer of protection.

 
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Old 03-08-2013, 08:33 PM   #7
dougdecinces
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I left a Flanders in a bucket for almost a year and it developed little if any acetic character. I think you'll be fine. But I also like the saran wrap idea. I will likely try that next time.

 
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Old 03-08-2013, 09:32 PM   #8
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Quote:
Originally Posted by DPBISME View Post
I like the idea...

I have in the past put a bucket in a Contractor-Bag just in case the thing went "wild" but I let it breathe.

I could do the same here and after primary fermentation tie it off real tight. , it might act as an addtional layer of protection.
not sure how effective a large garbage bag would be... we're talking air on the microscopic level here. if there is still air between the bag and the bucket you will have made little to no difference. the things about cling wrap or a paint/spay-on seal is that you're getting right down against the bucket surface.
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What hops should I grow? Looking for cheap honey?
- Drinking: NHCPA (BPA and APA made with ingredients from Baltimore), 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

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Old 03-09-2013, 01:21 AM   #9
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Buy some better bottles. Bucket aged beer doesn't taste any better than it sounds.
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Old 03-09-2013, 03:57 AM   #10
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Quote:
Originally Posted by sweetcell View Post
i would take extra care in sealing up the buckets. saran wrap is very impermeable - i would consider wrapping the lid/bucket interface to prevent any air from getting in there. hell, i'd consider wrapping the whole bucket - that plastic bucket is every so slightly breathable so some O2 will be entering through the bucket's walls.

i wonder if there is anything you can paint or coat a bucket with to make it impermeable? latex, shellac, spray-on plastic of some sort, etc.

none if this is a problem if you like truly sour beers (acetic acid).
Sours do well in barrels and they let in a lot more air than a bucket should.

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