Weezy
Well-Known Member
I primary with sacc in a separate fermenter.
Does this thread help?I have some sour ales that have been fermenting and aging in 2 - 15 gallon HDPE barrels, one for almost a year, and I don'd detect any acetic acid in tastings which is going to be one of the tip offs of oxygen exposure I think.
from http://www.milkthefunk.com/wiki/FAQQ: Can I use a bucket to age sours or beers with Brettanomyces for extended periods of time?
A: HDPE buckets are more oxygen permeable, and with more oxygen comes the chances of acetic acid (vinegar) development. However, Brettanomyces also thrives from a little bit of oxygen. We have seen many reports of people using buckets successfully, even 2+ years and soleras. We recommend using a higher quality HDPE bucket with a lid that has a gasket that seals. Avoid plastic-on-plastic lids and screw on lids.
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