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Old 10-01-2013, 06:44 PM   #1
bastump218
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Mar 2012
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Have a lambic/sour that was fermented with straight roselare blend and is at a 1.003.....looking to bottle this within the next two months been sitting close to a year.....any suggestions on bottling for this? Goin to use champagne bottles bit curious as to how much yeast and sugar to use

 
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Old 10-01-2013, 09:30 PM   #2
harrymanback92
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A packet of champagne yeast with enough sugar to get to 3 volumes
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Old 10-02-2013, 01:58 AM   #3
Calder
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Additional yeast is probably not necessary as the Brett should be alive and well. However, it will take a long time if you don't add additional yeast.

I usually go 3 volumes (about an ounce of table sugar per gallon). Standard bottles are fine at that level. At 1.003 is should be finished; if for some reason it is not, it's not going to add much to it.

 
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Old 10-02-2013, 02:22 AM   #4
monkeybox
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Do you just add the champagne yeast to the bottling bucket along with the sugar syrup? Or do you need to do some sort of a starter to up the population first?

 
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Old 10-02-2013, 02:56 AM   #5
MichaelsBrewing
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Quote:
Originally Posted by monkeybox
Do you just add the champagne yeast to the bottling bucket along with the sugar syrup? Or do you need to do some sort of a starter to up the population first?
Yup, just add the champagne yeast with your choice of priming sugar. No starter needed. Cheers!
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Old 10-02-2013, 04:42 AM   #6
bastump218
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Can you also put some surly in there to keep the beer developing as it ages in bottle???

 
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Old 10-02-2013, 10:29 PM   #7
TNGabe
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Quote:
Originally Posted by bastump218
Can you also put some surly in there to keep the beer developing as it ages in bottle???
That's not needed. Plenty of cells in the beer. No one has mentioned that depending on how long you have aged the beer, it may need some additional sugar as it will have lost more residual carbonation over time. If you do choose to use champagne yeast, you only need a gram at most. It's best to rehydrate it in my experience. I just rehydrate in the priming sugar once it has sufficiently cooled.
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Old 10-05-2013, 05:35 AM   #8
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Quote:
Originally Posted by Calder View Post
I usually go 3 volumes (about an ounce of table sugar per gallon). Standard bottles are fine at that level. At 1.003 is should be finished; if for some reason it is not, it's not going to add much to it.
use an online priming calculator, like http://www.northernbrewer.com/priming-sugar-calculator/, to determine how much sugar to add. you'll probably need to add a pinch more than what they estimate, since as someone else pointed out the beer has been aging for so long that there is little to no residual carbonation left.

i believe that 3 volumes is the upper limit for standard beer, i've read numerous times that you should stick to 2.7 or 2.8 to allow for some margin of error. most bottles will take 3.0, some won't. and if fermentation isn't 100% complete, you could easily go over 3 vols... boom.

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Originally Posted by TNGabe View Post
I just rehydrate in the priming sugar once it has sufficiently cooled.
you'll get a higher survival rate if you rehydrate in water only. rehydrating in sugar is hard on the yeast - while rehydrating they can't control what goes inside their cell walls. unwelcome sugar can kill a cell.
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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 10-06-2013, 11:45 PM   #9
Calder
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Quote:
Originally Posted by sweetcell View Post
i believe that 3 volumes is the upper limit for standard beer, i've read numerous times that you should stick to 2.7 or 2.8 to allow for some margin of error. most bottles will take 3.0, some won't.
Most bottles will take well over 3 volumes. If that was all they could take, there would be a lot more bottle bombs being reported. They are just guaranteed for about 3.5/4.0 volumes.

I've had one bottle break in the last few years. I bottled to almost 3 volumes at 1.016. It was a big stout and that was roughly where I expected it to be.

After the bottle broke, I poured one and measured the gravity. It was down around 1.010. My estimate was the beer was around 6 or 7 volumes. Only 1 bottle broke. I did put the rest of the bottles in the fridge and drank quickly. Most (if not all) were gushers.

 
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Old 10-08-2013, 04:41 AM   #10
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heya calder,

Quote:
Originally Posted by Calder View Post
Most bottles will take well over 3 volumes. If that was all they could take, there would be a lot more bottle bombs being reported. They are just guaranteed for about 3.5/4.0 volumes.
i'm pretty sure i've seen on several occasions that your typical, run-of-the-mill 12 oz bottle shouldn't be carbed above 3 vols. lemme go find a source or two....

Quote:
Originally Posted by Calder View Post
I've had one bottle break in the last few years. I bottled to almost 3 volumes at 1.016. It was a big stout and that was roughly where I expected it to be.
you carbed a stout to 3 vols?!? that... original! belgians often clock in at ~3 vols, stouts are typically down around 2.0-2.2.
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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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