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re: Homebrewing Thread: Volume II
Posted on 9/28/17 at 11:47 am to BugAC
Posted on 9/28/17 at 11:47 am to BugAC
Are you worried about the beer oxidizing or are you worried about acetobacter making the beer too vinegary? The latter I could see being a problem. I don't think you'll have oxidation issues because the fruit will kick off another round of fermentation and the yeast will scavenge any available oxygen. Purging the bigger fermenter is probably the way to go to be on the safe side.
1
Posted on 9/28/17 at 11:51 am to MountainTiger
quote:
are you worried about acetobacter
Acetobactor.
quote:
I don't think you'll have oxidation issues because the fruit will kick off another round of fermentation and the yeast will scavenge any available oxygen.
That and the brett would take care of oxygenation as well.
quote:
Purging the bigger fermenter is probably the way to go to be on the safe side.
Thinking the same.
Have you ever bottled a sour with wine or champagne yeast? Wanting to go this route instead of bottling with brett, like last time.
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