dawn_kiebawls
Lawncare and Landscaping enthusiast
- Joined
- Jun 10, 2017
- Messages
- 838
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- 516
Hey guys and gals,
I'm itching to brew my first sour/funk beer but I have a limited amount of equipment. My problem is that my only primary fermentor is a plastic spiedel that I don't want to be dedicated as my bug vessel. The only other fermentors I have are 5 gal glass carboys, but I don't want to primary a 5 gal batch in one for obvious blowoff reasons, and since my equipment is so limited I dont want to do a split batch and tie up 2/3 of my production volume for months on end.
Would it be possible (er, worth while), though I understand not ideal, to ferment clean in the spiedel, then rack to a carboy where I then inoculate with brett/lacto/what-have-you. I know this is not ideal because i will lose some character and it will likely take longer to achieve a finished product, but, money is tight right now and I cant afford a new fermentor.
I have in mind to do a simple saison for now because my ferm chamber just went tits up and I'm now unable to control temps, other than stick it in my garage and let it get hot or wrap it in a heating pad. Assuming this isn't a totally dumb idea all together I figure I could rack just after high krausen so there would be enough co2 production to still protect from oxidation.
I'm open to any thoughts, advice, experience you may have had positive or negative. Thanks!
I'm itching to brew my first sour/funk beer but I have a limited amount of equipment. My problem is that my only primary fermentor is a plastic spiedel that I don't want to be dedicated as my bug vessel. The only other fermentors I have are 5 gal glass carboys, but I don't want to primary a 5 gal batch in one for obvious blowoff reasons, and since my equipment is so limited I dont want to do a split batch and tie up 2/3 of my production volume for months on end.
Would it be possible (er, worth while), though I understand not ideal, to ferment clean in the spiedel, then rack to a carboy where I then inoculate with brett/lacto/what-have-you. I know this is not ideal because i will lose some character and it will likely take longer to achieve a finished product, but, money is tight right now and I cant afford a new fermentor.
I have in mind to do a simple saison for now because my ferm chamber just went tits up and I'm now unable to control temps, other than stick it in my garage and let it get hot or wrap it in a heating pad. Assuming this isn't a totally dumb idea all together I figure I could rack just after high krausen so there would be enough co2 production to still protect from oxidation.
I'm open to any thoughts, advice, experience you may have had positive or negative. Thanks!