Cool, as long as it’s not a few years that they start degrading. I guess the plastic island in the pacific could attest to plastics durability
How long have you been brewing?
That’s awesome, so have you enjoyed any of the sours you’ve made yet?About 2 years.
As a pharmacist (PharmD) I have professional background/training in chemistry/biological science and lab work.
Besides loving the beer, I also love the microbiological aspect of wild brewing and fully appreciate all the chemistry involved in brewing.
Thanks for the advice. Homemade PBW you say?! And you mentioned some homemade oxyclean? Are there recipes on here or should I just google them?
The lid is threaded and has a gasket, so it's fully air tight when hand tightened. The lid is HDPE.
Yeah, all the Lacto sours I've made are very good. My recently bottled wild ale has some THP so it needs more time.
Awesome thanks for the PET reference!
Sacc and for souring I use a probiotic blend containing a bunch of Lacto species (including L. plantarum) and some Bifidobacteria.
Nice! And see now after a few days of all your all’s help and a Bunch of reading, when you say all those words i actually understand!
His book is a good read, mentioned earlier
Bought it. Renew Life Ultimate Flora.
Yeah I’m going to buy that book soon, and thanks for the plug, I’ll have to try that strain sometime.
What’s a yeast cake? Is that the pellicle?
Gotcha. Is this a problem using the spigot on a fermonster? Does too much sediment come through, or does it get clogged? I do prefer sediment though...
Nope, the yeast cake compacts over time as the yeast flocculate and settle.
Glass is not permeable to gas at all.
One post in the last 6 months.
Why not?
Maybe, but that's oversimplifying things.
Thanks! Yeah why not use a spigot on an ager? And so should I use a starter or not? It sounds like you said don’t and do, I could be reading it wrong.
Do you save your cakes and use them for other beer? What’s the best way to save them, and how much is added to a new batch? Just ordered his book, can’t wait, and then ordering the deluxe kit on Thursday! I’ll be up and running next week, Givin Thanks while I do it!Glass is not permeable to gas at all.
On the other hand, HDPE is the most oxygen permeable material that brewers commonly use. PP is similar but less common.
One post in the last 6 months.
Why not?
Maybe, but that's oversimplifying things.
The character of the beer is different when Brett is pitch up front vs. after primary fermentation.
LAB domination before Sacc fermentation also tends to mute ester formation by the Sacc (I can't find where I first read this, but it's been my experience too). Lower Sacc esters potentially lowers the Brett character.
I believe this is the reason why Belgian brewers use hops to prevent Lacto from souring before Sacc completes fermentation.
To be clear, I'm not saying there's a right or wrong way to pitch, just different results.
In an exbeeriment most tasters preferred the Brett pitched after a clean fermentation:
http://brulosophy.com/2018/05/14/mi...-staggered-microbe-pitch-exbeeriment-results/
Myself and others have had successful souring from pitching bateria after or during yeast fermentation.
Transferring to secondary is not necessary, and leaving on the primary cake may increase Brett expression and souring. Again, either way works, just different.
I agree with not using starters on blends, generally speaking.
Some food for thought. Cheers!
Yeah, only Brett cakes though. I pour into ball jars. Easy peasy.
Hint: He's the one with the cover of his book as his avatar
Here's a post from the MTF FB group:
That’s interesting thanks! How long does he let it sit? Post souring as in when he bottles?
Yeah I definitely am. Going to brew the recipe kit in my deluxe kit when I get it, it’s an American Pale Ale. Then try a lager or two since it’s wonter and my house can maintain the right temps. I was just going to buy a couple more recipe kits and then buy some grain and try some all grain brews, Then start doing some sours.
Also can I do the primary ferment with the bung? I can’t remember if I asked this already, if you answered it already just yell at me and I’ll go back and look later. Or do I need an airlock for the primary ferment? The deluxe kit comes with a fermonster with airlock
Here's the short answer:
Use a blow-off tube for 3 days and then switch to the breathable airlock.
Yeah exactly that’s why I decided to brew, because once I had a taste of the good life of true Belgians that are real sours, I Had To! Especially when it’s $10-20 minimum for 1 - 1 1/2 beers!
What would be a good reason to transfer? Wait so which one is the blow off? And which is the breathable airlock? Is the blow off the standard airlock and the breathable airlock the silicone bung?
Example: You can primary in one vessel to reduce the amount of trub going into a barrel, the secondary vessel.
I gotcha, well how will I know if I’m going to have crazy krausen? Are there some beers that have it more? Do most sours do that more than cleans? When is the tune necessary? Because I definitely don’t want to have a huge mess everywhere.
Ahh I see, thanks for the heads up! And when you say Belgians like Belgian sours or just Clean lagers, helles, etc? I assume this is only during Intial/Active fermentation?
Saisons, dubbels, tripels, etc., haven't dabbled in sours yet, as I don't have enough gear to dedicate some to.
I would suggest a Berliner Weisse style first (Lacto-soured wheat ale, no Brett).
Awesome thanks, that’s what I was thinking, looks like I’ll be doing that. Yeah I’m buying some more this week, I’m hoping to have like 10-15 fermonsters most of them sours and keep like 2-3 for clean beers.
