05/05/09 08:55 PM
Cornies as Fermenters: Tips?
I am just getting into brewing sours, and want to get as many going at a time as I can. I quickly exhausted my 2 carboys (one glass and one better bottle) with a lambic and a flanders red. Seeing as how carboys and better bottles (and even buckets locally) cost more than corny kegs, I was wondering if folks here had much experience with aging sours long term in them, and any tips and tricks they had for doing so?
I want to use the kegs for both initial fermentations and secondary, long term aging.
I was thinking of simply cutting the diptubes about .5-1 inches and attaching a blowoff tube to the bare post.
For long term aging, would a blowoff/airlock be necessary, or could you simply seal the keg and occasionally purge the pressure via the pressure relief valve? What is the effect of higher than normal dissolved CO2 levels on Brett and other bacteria?