comet909
Well-Known Member
I brewed my first sour about six weeks ago. A flanders red, fermented with Wyeast Roselare.
Last week I brewed a blonde that'll get some brett brux in the secondary along with fruit (pluots).
This past weekend the flanders went into secondary, and I washed the yeast.
(BTW. Hydrometer sample tasted pretty darn good. A little tart, with lot's of brett charecter.)
The next day I brewed a lambic using a turbid mash and pitched the washed yeast. (It's now bubbling happily away)
So the Flanders has well over a year to go.
The Lambic is looking at a good 18 months.
The blonde will probably sit on the brett and fruit for about 8 or 9 months.
Here's my question.
Right now I've got standard three piece air locks but it's a bit of a pain to replace sanitizer as it evaporates. In the back of my mind I'm afraid that I'll forget and end up with well aged vinegar.
Do you guys use air locks. Is there something out there that doesn't require as much maintenance?
Thanks.
Last week I brewed a blonde that'll get some brett brux in the secondary along with fruit (pluots).
This past weekend the flanders went into secondary, and I washed the yeast.
(BTW. Hydrometer sample tasted pretty darn good. A little tart, with lot's of brett charecter.)
The next day I brewed a lambic using a turbid mash and pitched the washed yeast. (It's now bubbling happily away)
So the Flanders has well over a year to go.
The Lambic is looking at a good 18 months.
The blonde will probably sit on the brett and fruit for about 8 or 9 months.
Here's my question.
Right now I've got standard three piece air locks but it's a bit of a pain to replace sanitizer as it evaporates. In the back of my mind I'm afraid that I'll forget and end up with well aged vinegar.
Do you guys use air locks. Is there something out there that doesn't require as much maintenance?
Thanks.