dawn_kiebawls
Lawncare and Landscaping enthusiast
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- Jun 10, 2017
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(Questions towards the bottom) I'm just about to go on an absolute sour brewing frenzy (planning 2 batches a month for the next 5 months...I got a little carried away when I found ECY was available) but have finally realized that my plans were (much) larger than my budget (as is usually the case in this obsession)! I only have 2x 5g glass carboys and a 30L spiedel which I think I will have to just dedicate to sours/funk (especially since I think the Saison fermenting in it currently is infected..). I realize I will have to buy some additional fermentors to house all these projects but I'm hoping to minimize my costs by being able to primary in some vessels for the entire fermentation schedule or is secondary the preferred method?
I've read through a large number of the fermentation schedules on themadfermentationist.com and have noticed that with the exception of a few recipes Michael will almost always rack to a secondary and quite frequently a tertiary vessel (usually for fruits) before it gets to the bottling bucket. But, I've read a number of posts on this forum where people will stay in primary for the entire 12-18 months. Most of the threads/posts I've read were debating over the effects of autolysis on the homebrewing scale, which I have determined to be negligible because of the Brett in the mix. My issue is more of a budget crisis (that many fermentors can get expensive...quick) than possibly developing off-flavors, though with multiple rackings I think there is a fair amount of added O2 risk.
TL;DR
1) Other than autolysis, is there a risk of being in primary for a year+?
2) How much headspace is required in a carboy for primary? I'm hoping I can get away with a 4g batch in a 5g vessel to get started.
2b) How much headspace is too much for aging? I know the smallest amount is preferable, but is say 1-1.5g of headspace too much?
3) These vials are intended for a 5g batch. How big of a starter should I prepare if I scale up to an 8g batch?
4) Some of these will get racked to secondary regardless so I can harvest some of the cakes for later use. How many batches can one cake ferment in the future?
5) This probably should be posted in the Drunken Ramblings forum so I apologize..gotta love day drinking!
Thanks for all the help and I will keep you guys updated on all the progress I make, good or bad. Cheers!
I've read through a large number of the fermentation schedules on themadfermentationist.com and have noticed that with the exception of a few recipes Michael will almost always rack to a secondary and quite frequently a tertiary vessel (usually for fruits) before it gets to the bottling bucket. But, I've read a number of posts on this forum where people will stay in primary for the entire 12-18 months. Most of the threads/posts I've read were debating over the effects of autolysis on the homebrewing scale, which I have determined to be negligible because of the Brett in the mix. My issue is more of a budget crisis (that many fermentors can get expensive...quick) than possibly developing off-flavors, though with multiple rackings I think there is a fair amount of added O2 risk.
TL;DR
1) Other than autolysis, is there a risk of being in primary for a year+?
2) How much headspace is required in a carboy for primary? I'm hoping I can get away with a 4g batch in a 5g vessel to get started.
2b) How much headspace is too much for aging? I know the smallest amount is preferable, but is say 1-1.5g of headspace too much?
3) These vials are intended for a 5g batch. How big of a starter should I prepare if I scale up to an 8g batch?
4) Some of these will get racked to secondary regardless so I can harvest some of the cakes for later use. How many batches can one cake ferment in the future?
5) This probably should be posted in the Drunken Ramblings forum so I apologize..gotta love day drinking!
Thanks for all the help and I will keep you guys updated on all the progress I make, good or bad. Cheers!