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so if the gravity is less than 1.008 i can still bottle w/out the risk of bottle bombs?

someone wrote me an email about bottling a sour and that i shouldnt bottle if it is lower gravity than 1.008. i tried to ask why, but havent got any reponse. i was gonna use carb tablets to bottle condition, but does anyone know how many to use inside a belgian size bottle?

sounds safer. now im just wondering if i should pitch in some fresh yeast a few days before i bottle. i plan on bottling in at the end of this month. tasted this thing and it tastes amazing, now ive found my base recipe.

I've cultures the dregs starting with 4oz then 6oz then to 32 oz. Then use that to pitch into the 1 gal. Jug

Nice, the yeast I used were dregs from RR and 3 Fontaine, soured nicely. Can't wait to drink it

how long is the yeast in the secondary good for you think?

ive also posted this in the lambic section but i think it was in the wrong thread... around late March i brewed up a simple sour one gallon recipe w/ an OG of 1.055 and threw into a secondary w/ Mangos and Apricots at 1.008. so, a few months past and im wondering how to bottle this thing...

around late March i brewed up a simple sour one gallon recipe w/ an OG of 1.055 and threw into a secondary w/ Mangos and Apricots at 1.008. so, a few months past and im wondering how to bottle this thing? do i need to repitch some yeast a couple days before bottle day? on a carbonation...

I just did a simple sour recipe that's getting ready to bottle next month. It's been in a secondary since April with apricots and mangos. I just saw that I have to mix up 0.6oz. Of corn sugar but how much water should I boil? Should I divide 2c from 5 to 1 gal.? Also since it's been so long...

Update: I brewed a one gal. Batch about a month ago using pale, flaked wheat and cara pils. SG at 1.050 First time using dregs so I made a 1 liter starter from Oude geuze and dregs directly from sanctification. Started to see fermentation 4 days later and still active for 3 weeks. Just Saturday...

Im doing the same thing, i brewed 1 gal. and pitched dregs from sanctification. its been a week and and its still fermenting actively. how long till yours was ready to bottle or drink? im gonna rack it to a secondary on top of apricots

i was trying to go for a super strong RIS above the 13% range. i harvested dregs from the Bruery's white oak and pitched it into the wort anyways and put a sterilized foil and within 24 hrs, it made a mess,lol. good thing i put the carboy in the garage. im gonna have to do some adjustments

i f'ed up with too much water, damn

Boil Size: 6.33 gal Post Boil Volume: 5.20 gal Batch Size (fermenter): 4.00 gal Bottling Volume: 3.25 gal Estimated OG: 1.127 SG Estimated Color: 63.9 SRM Estimated IBU: 64.0 IBUs Brewhouse Efficiency: 72.00 % Est Mash Efficiency: 90.2 % Boil Time: 60 Minutes Ingredients...

do you boil the starter with the jug? just wondering if its strong enough cause it isnt a pyrex

should i just add it directly into the primary? and how many pounds would you suggest i add to a 1 gal. jug?

thanks, im gonna try this out in the next couple days. thanks for the reply

thanks for the reply, ill add some dextrins. and you think i should chop up the fruit, freeze it, then starsan and dump into the primary?

Im gonna be doing a 2 gallon batch and separate them in a 1 gallon jug. im going to mash a 80% 2 row 20% flaked wheat and kent hops around 10 IBU, at OG of 1.055. gonna use the dregs off of Oude Tart and Sour in the Rye. Maybe add mango and peach in each secondary. how long should i let...

yes! thanks for the link