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re: Homebrewing: In-Process Thread
Posted on 6/17/15 at 1:19 pm to BottomlandBrew
Posted on 6/17/15 at 1:19 pm to BottomlandBrew
For the sour brewers, where do you ferment your beers? I've read it takes 6 months to a year, and i'm curious where you store your fermenters? A dark closet somewhere? I have a couple recipes i want to use to make sours but don't want to keep a sour beer fermenting in my ferm fridge with my standard ales. Was thinking about putting it in a closet that shares a wall with the garage. It gets about 76-80 there. Would this be a good spot, Or do i need somewhere cooler? Would anything else in that closet be permeated with the smell of sour funk? We have some decorative pillows in there and my wife's wedding dress in there.
FWIW, i plan on splitting the batch and using different souring techniques/yeasts in different batches.
FWIW, i plan on splitting the batch and using different souring techniques/yeasts in different batches.
4
Posted on 6/17/15 at 1:29 pm to BugAC
I just have mine at room temp. Most of mine are fermented with a Saach strain then bugs are added, for the ones I am ageing at least. So I ferment like I would normal beers then add the bugs. I am just pushing them to the side of my beer room. It is kind of warm in there at the moment just due to other circumstances, but typically it is in the low 70's.
I have never noticed a smell from any of the carboys. The fermentation is not nearly as vigorous as with Saach, so that is never a problem.
If your carboys are sealed up the yeast isn't going anywhere either. So if to carboys are next to each other its not like bugs are going to jump from one carboy, land on the airlock of another, and make its way inside.
I have never noticed a smell from any of the carboys. The fermentation is not nearly as vigorous as with Saach, so that is never a problem.
If your carboys are sealed up the yeast isn't going anywhere either. So if to carboys are next to each other its not like bugs are going to jump from one carboy, land on the airlock of another, and make its way inside.
Posted on 6/17/15 at 1:39 pm to BugAC
I keep my sour beers at room temp in a brewhouse that stays in the 70's in the summer. During the winter I put a ferm wrap on them.
You can't really put a timeline on sours as a group. It all depends on the souring bacteria and method.
You can easily turn around a great lacto sour in a month. Anything with pedio will take 6 months to a year at least. Brett is a different animal and it all depends on cell count and how you use it.
I think this is only there for Pro-Am competitions in case the brewers want to look at the ingredients before making a selection.
I would think it would only matter when rare hop varieties and expensive adjuncts factor into the decision.
You can't really put a timeline on sours as a group. It all depends on the souring bacteria and method.
You can easily turn around a great lacto sour in a month. Anything with pedio will take 6 months to a year at least. Brett is a different animal and it all depends on cell count and how you use it.
quote:
Every competition I have entered has said it wasn't necessary when pressed on it.
I think this is only there for Pro-Am competitions in case the brewers want to look at the ingredients before making a selection.
I would think it would only matter when rare hop varieties and expensive adjuncts factor into the decision.
This post was edited on 6/17/15 at 1:44 pm
Posted on 6/17/15 at 5:00 pm to BugAC
Bug, I can't wait for you to make a sour, given your attention to detail and meticulous nature while brewing
Posted on 6/17/15 at 6:11 pm to BugAC
quote:
For the sour brewers, where do you ferment your beers?
I keep them in the closet next to all of my "cellared" beers. It stays between 72 - 74 in there and I have never noticed any smells, unless I have something open for additions.
quote:
It gets about 76-80 there.
I would go cooler than that. I think JK aims for the upper 60's to prevent pedio from making things too sharp.
quote:
FWIW, i plan on splitting the batch and using different souring techniques/yeasts in different batches.
IMHO, if you are going to do a sour then you should have as robust of a yeast/bug blend as possible. I've found that more diversity tends to result in more rounded brews. I also like to add everything at the start, this is going to mimic spontaneous fermentation as closely as possible. However, it is a bit more risky than the super controlled process of adding different yeast/bugs at different times.
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