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Yes, good call. I’ve got some light toast oak spirals for a sour I’m doing where I only need a small piece. Not French or anything too fancy but should work with some rye bourbon?

What yeast? I’ve had some wicked stanky ones, especially a recent Belgian yeast. Advice I’ve seen is to not bottle/keg until the sulfur subsides or it won’t clear and will end up in the finished beer. My recent one died down after 1.5 eggy weeks. I bottled after 2 weeks and it is now sublime...

The timeline the OP is talking about seems like no big deal. And I currently only have 1 primary, so my beers get kicked TFO so the next batch can go in after 2 weeks. Bottle if they’re ready or secondary if not. I’m drinking a bottled beer I brewed less than 3 weeks ago and it’s reasonably...

HB witbier. 2.5 days bottled so only partially carb’d but wow this is going to be a quaffer!

I need to get on something like this now so it’s hitting it’s stride in the depths of winter... thanks for the suggestion!

🤢 Oh my... rethinking adding a spigot to my secondary for tasting and gravity checks...

HB peach sour, about to sparge my next sour.

You bumped this 8 month old thread for a sports reference? 🤨

I’ve heard that you may need to purge the headspace often to let out the sulfur that has degassed. I’m going through this with a Belgian ale in a fermenter and decided not to package yet for the same reason. Dan

I gave my peach bag a squeeze in my last peach sour after 1 week and one day before bottling day when I removed the peach bag. No issues for me that I could detect except my wife rolling her eyes when I kept announcing that I had to go to the basement to “squeeze the peaches”. 😬 Dan

A Belgian wit, and damn has brewing with Wyeast 3944 sucked this time. Insane blowoff for 7 days and along with the great bready smell in my basement is insane sulfur. I’ve not had that issue with this yeast before but a google search says its common and I need to let it ride in the primary...

Definitely not NB, a much smaller operation. Thanks for letting me vent, everyone! Good suggestions. Dan

A regional online home brew store of relative popularity sent me a big old box of 25lbs of grain, various hops, spices, etc. I also ordered 3lb of light DME. It looks like the DME bag had been cut at some point so they put some box tape on it to keep it closed. Well, that didn’t work so hot...

Will be watching this thread...

Yes that story seems suspect, but that would come from allowing lots and lots of flies to have access to finished beer I’d guess. Dan

The watery sensation may be partially cured with full carbonation... Nice work! Dan

What yeast did ya use? Dan

HB mosaic/galaxy APA

Wow, that is extreme. Comparing your methods to mine, I’m at risk of ruining my hardwood floors and loosing an eye at some point!

My co-soured beer is sublime and I’m getting ready for the next batch already! Congrats on yours, looks great! Dan