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Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

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I just really like the work levifunk is doing!

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B-Dub
11/01/09 04:32 PM  
Sours ready...already??
Well I had a new baby boy last week today!!! Just had to put that out there.

I made some wild beers with lacto/pedio about three months ago. The flavor is mostly brett with some slight sourness. I would like more, but whatever.

Just took the gravities on 2 of them and it is 1.000 +/- 1.001.

I know they will get better with age, but I would like to bottle them soon. When I talked with Vinnie about bottling brett/sour beers, he thinks anything below 1.008 would be safe.

With such a low FG there can't be much CO2 being created. So with some wine yeast and heavy glass all systems point toward bottling.

Thoughts? Experiences?

Thanks,

BW

Ryane
11/01/09 10:22 PM  
Re: Sours ready...already??
1.000 is pretty low, Id agree with your assessment that there cant be much that could add much CO2 in the bottles

I dunno about Vinnies 1.008 stance though, just about 2mos ago a buddy asked me about his belgian golden with brett that was sitting at 1007, he wanted to bottle and I suggested he wait another month or so, well that beer is now 1003, those 4pts could have lead to bottle bombs if he carbed it fairly high

 
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