Was JUST listening to the Chad Yakobson episode of the sour hour and neither him or the host from the rare barrel suggested topping off barrels due to acetobacter concerns.

I think you're right in this case though. Shouldn't be too messy of fermentation and I think your bucket will be fine.

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Posted by LSUGrad00

Member since Dec 2003

2428 posts

Posted on 4/23/15 at 10:42 am to s14suspense

quote:
acetobacter concerns.

Honestly, it's probably not a concern here either.

With a sanitized carboy/bucket, pasteurized puree, and a culture that doesn't contain aceto its a pretty controlled environment. The brett in the sour blend may produce a little acetic acid, but nothing like acetobacter does.

I just dont find the over the top vinegar sour in some of the flanders style sours appealing at all. I've had one sour go that way and it was a decent flanders brown, but I couldn't drink it and ended up giving the entire batch away.

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Posted by LoneStarTiger

Lone Star State

Member since Aug 2004

15961 posts

Posted on 4/23/15 at 2:03 pm to s14suspense

quote:
Shouldn't be too messy of fermentation and I think your bucket will be fine.

as long as it doesn't blow out of the top of the carboy I am ok with it being very little headspace.

on a side note, I love the Sour Hour podcasts. Except for the part where they make it seem like everything I've done in making my first sour has been wrong

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Posted by LoneStarTiger

Lone Star State

Member since Aug 2004

15961 posts

Posted on 4/30/15 at 9:28 am to s14suspense

quote:

Was JUST listening to the Chad Yakobson episode of the sour hour and neither him or the host from the rare barrel suggested topping off barrels due to acetobacter concerns.

listened to that episode yesterday (along with 3 others)
Wish I had not, I'm ready to dump brett in all my beer now

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