DarthMalt
Well-Known Member
I'm planning on brewing my first sour, an Oud Bruin (JZ's recipe.) I've read mixed opinions on the necessity of transferring to a secondary over the course of the fermentation/aging process so I'm looking for a few more opinions.
I currently have a 6gal. Better Bottle that I'm planning on using to make the beer. It was scratched in the past and led to an infected batch, so I cleaning, sanitized and saved it planning on using it for this purpose.
Few questions:
Should I do the entire fermentation/aging in Primary, or should I eventually rack to Secondary (and when)?
I've heard too much headspace can lead to some issues down the road. Is 6gal. too big for a 5gal. batch in Secondary? I could scale up the recipe to account for the larger vessel if needed.
Finally, will plastic be OK to keep the beer in for up to 12 months or more, or should I go with glass? I understand the role of oxygen with regards to the fermentation/souring process, but don't want the beer to turn to vinegar either.
Thanks in advance.
I currently have a 6gal. Better Bottle that I'm planning on using to make the beer. It was scratched in the past and led to an infected batch, so I cleaning, sanitized and saved it planning on using it for this purpose.
Few questions:
Should I do the entire fermentation/aging in Primary, or should I eventually rack to Secondary (and when)?
I've heard too much headspace can lead to some issues down the road. Is 6gal. too big for a 5gal. batch in Secondary? I could scale up the recipe to account for the larger vessel if needed.
Finally, will plastic be OK to keep the beer in for up to 12 months or more, or should I go with glass? I understand the role of oxygen with regards to the fermentation/souring process, but don't want the beer to turn to vinegar either.
Thanks in advance.