Search results

The issue with the solid bungs is that with a sour, it takes a long time for all activity to really cease. So I'm not sure that's really the way to go on a sour. I know what you are talking about with the S style airlocks, some seem worse than others also. Some I have to almost push all the...

So I have some long term aging/souring beers going, and most have S Style Airlocks on them. Most of them are kept fairly stable temperatures, but I know that the S style will allow oxygen into the beer if the temperature swings are pretty high up and down. I'm sure people have measured this...

Oh, and yes, the souring bugs is what I was worried about.. Not doing their thing at such a low temp.

It shouldn't really get below 60.. MAYBE 59... but it shouldn't.

60 gallon wine barrel.

Homebrew on the right? Lookin good! Wanna try chub soon!

Figured so, but just wanted to make sure. Thanks so much! :mug:

What is the lowest temperature you want to sit a lambic at to age and do it's thing? I'm not going to have a problem letting it sit between 58-60 for a year or two right? It will do it's thing, maybe just a bit slower than if I was to let it sit in the mid to high 60s, right? Thanks!

Thanks for this info! I'll check it out, I have never corked before! Thanks so much!

I have a bunch of empty chimay bottles, would that be ok to use to bottle sours once FG is reached? Probably would have to wait a good amount of time to make absolutely sure, but it should be OK right? Anything I should worry about if I was to use them or another heavy belgian type bottle...

I have a thermometer in the barrel side since I've started and the side stays pretty stagnant at around 72ish so I haven't really worried much about putting a temp controller on that. I always figured that if I needed to cool that side down more I could put a small pc fan by the vent and blow...

Buckets introduce far too much oxygen for that length of time, I get that. But if it's in a good carboy, I would think that would be totally fine and you would get just enough. I would think... :)

That makes sense, plastic buckets are quite oxygen permeable. I have mine in plastic carbons which are not nearly as oxygen permeable. Emailed madfermantationist and he said not to rack so I'll go with that and see. Maybe I'll rack one so I can use the yeast cake and see how the two...

Traditional lambics are not racked, they sit in the same vessel for the duration. That's why I ask

Do you really need to rack it? It's not necessary is it? I was thinking of just keeping both carboys as is from the beginning..... but if there is a reason why I should rack it to a secondary... then... Let me know please! Thanks!

Finally finished with this one completely. Had a few issues with getting the AC unit to cool to what I wanted but I finally got it to bypass the stupid auto shut off for the most part and have gotten it down to around 58 which is fine with me. Works good for the one side to keep cellering...

pulled off about 2 cups of slurry from a rosalare cake and fed it some new wort about 6-7 months ago. Since then I forgot about it in my garage in anywhere from 60-90F temperatures.... I don't care about the sachh yeast in there, but will the rest be viable if I threw that into a fermentation...

Will do, I just transfered it all into a keg with the brett back in March. I haven't touched it since. I probably should try it sometime soon and see what it's tasting like. I'll check it out soon and reply back and let ya'll know.

I believe it will be mostly chocolate forward with a slight bit of pear flavor

Anyone have any suggestions for a good beer to pair the following dessert with? Chocolate pudding with pistachio, white chocolate powder, pear Ready go! :mug: