Racking Off Keg for Sour Batch

tagz · Mar 12, 2015

This is a bit of a random question. I have 5 gallons of a saison on tap. Would there be any problem, oxidation or otherwise, that would prevent me from racking a gallon of it into a jug for secondary ferment with Brett/bugs? It is already carbonated.

porterpounder · Mar 12, 2015

If it's already carbonated the CO2 will off-gas until it reaches equilibrium so oxygen won't likely be an issue unless you get a huge head on the transfer and don't top it off, leaving a lot of head space. Otherwise it should work out fine.

misled_drummer · Mar 12, 2015

I did this yesterday with a split batch. Worked like a charm.

chefchris · Mar 12, 2015

No reason why it shouldn't. Since you keg you could even flush the container prior to filling it if you're worried about oxidation. But the fact that it's carbonated and your pitching brett into it, it probably won't be an issue.

Doing 1 gallon wild beers with extra wort is a great idea, and if you like the beer then you've got plenty of yeast to pitch into a bigger batch. I've got at least 10 going.

There's a thread on here about 1 gallon sours. It's a good read and great inspiration.

youreanimpulse · Mar 12, 2015

Do it. I did the same with 3 gal of kegged cider a couple months ago. Works like a charm.

j1n · Mar 16, 2015

Im thinking about doing this with a saison i brewed a few months ago. its just sitting in a keg right now but i was never able to get it past 1.01 and i think its too sweet for a saison. might just put it back into the fermentor and pitch some lacto and brett. what do you plan on pitching?

tagz · Mar 16, 2015

I actually just racked it yesterday. It got some brux and some crooked stave surette. The gravity is already pretty low (1.004) so I'm hoping to get a nice tart/funky beer in short order. We'll see!