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Your keg hoarding is on par with my carboy hoarding. Makes me feel less bad about myself. You can just use them as fermenters and you'll use less floor space. Lots of pros use stainless for fermenting. You can also get a picnic tap for your sours. Cheap and easy but then you are open...

I pulled two. Seems I was being paranoid. The film was actually an off white. That plus the brown of the oak made it look closer to a dark green or black. I will go back to not looking at them now. Thanks.

My 2 month old sour has mold growing the oak cubes I put in when I transferred to secondary 6 weeks ago. Thoughts on how to handle? I have long tweezers that I could use to get them out. But I'm guessing it's too late at this point. Thanks.

As far as aging in kegs, plenty of people do it. But I'd think another carboy would be cheaper/easier, and then you wouldn't have a keg tied up for a year. Not to mention, you'd need dedicated sour kegging lines/taps if you put on tap. I bottle my sours, and keg my cleans. I'm sure I will...

I agree with snowveil. Those last two sound like they will only have brett. You could try emailing the brewery and asking if they have live microflora in the bottles. Many brewers are happy to help out homebrewers. If you have the room, I would recommend a split batch for your first. Try to...

So do you think building from RO will always result in a weak sour level? Too bad they can't do a brulosophy on it. Also, seems that bottle dregs would help build on sourness compared to just commercial offerings. Why wouldn't people add those to their secondary?

This still going on?

Thanks TAK. I did some more reading and that seems to be the norm since sampling will reduce quantity and increase headspace over time. Appreciate it.

I want the un-hopped 1 gallon batch more sour. then add it to the lightly hopped main batch that presumably won't sour as much due to the 5-10 IBU's. Trying to get some balance of flavor with hops vs. sour.

Thanks. Do you see any issues with my plan for a "stronger" sour? Pitch mixed culture into 6 gallon batch, ferment 2 weeks. Make 1 gallon un-hopped lacto batch, let sour to 3.2. Transfer both into 5g secondary for long term aging?

I have exhausted the search function trying to look this up. I had read, or thought I did, about a method of quick souring, that did not boil the bacteria. Instead, you simply pitch the lacto at 110F hold for 2-3 days, let it cool to 70F, and pitch sacc/brett. This method would still require...

Is this still going? I'm interested in exchanging some wild stuff. Or any dregs that were built up.

How old is this?

Read it. Seems most commercial breweries rack after primary but I'm guessing that has to do with space/production requirements. I will just wait it out. Thanks.

I'd relocate. Get a bottle of inert gas to fill the carboy before moving and move with a carboy carrier. Do you have a friend or relative that could house the carboy? You can give them a bottle or 2 as payment.

Thanks. I did not "need" it, but will be filling the fermenter next weekend. I will be aging my sours at least 8 months, probably closer to a year. I want to increase sourness, so I thought transferring off the sac yeast cake would give the brett less to eat, and give the bacteria a chance...

You have WLP300 and Wy1214 listed. Which yeast did you end up going with?

Reviving this old thread since I have a similar question. My issue is the opposite. I had close to 6g in the fermenter. Racked to secondary, and got all the way up to the neck of the 5G glass carboy. Is there a pro/con to leaving such a small amount of head space?

While I realize that the level of oak will vary by beer style and oak type being used, I'm trying to gauge when to add oak cubes to my sours. In American Sours, the few commercial brewery examples listed range from 3 months to 9 months. I've got a few sours in secondary and 1 in primary. I'm...

My wife loves "Antithesis - Saison du Vin" from NB. Not cheap but really good. I could see a sour version being very good. I've made it twice and it dries out really well with the saison yeast. I use WLP565 as my home saison strain.