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Rudy Watkins
03/27/11 06:32 PM  
Bottling sours after long term bulk aging
Hi all,

I'm sure this has been covered but I can't find a thread on it. I have a 3 batches that have been bulk aging for over a year (2 bugfarm beers for around 14 months, one lambic [wyeast blend + dregs from many bottles] for around 20 months).

I want to bottle condition these beers but don't know what procedure to follow. I assume I need to re-yeast, but what strains will get the job done in an acidic environment? Once I've re-yeasted I assume I can use a standard carbonation calculator to figure out how much sugar to add.

On a somewhat related note, does anyone know where I can find nice, corkable 375ml bottles on line?

Thanks!

-rudy

tom sawyer
03/28/11 08:20 AM  
Re: Bottling sours after long term bulk aging
I just used a British ale yeast that i know will floc well. It seemed to survive the acid well enough in my kriek and Flanders red, both were quite tart.

Try Northern Brewer, I think they sell those in their wine catelog.

smellysell
03/28/11 10:05 AM  
Re: Bottling sours after long term bulk aging
I've had good luck reyeasting montrachet.
tankdeer
03/28/11 04:05 PM  
Re: Bottling sours after long term bulk aging
<<I just used a British ale yeast that i know will floc well. It seemed to survive the acid well enough in my kriek and Flanders red, both were quite tart.>>

Same here, S04 is pretty much my go-to bottling yeast. It holds up to low pH and/or high ABV fine and floccs out nicely.

brewinhard
03/28/11 08:10 PM  
Re: Bottling sours after long term bulk aging
I like to use lalvin EC-1118 dry champagne yeast. It is cheap and can handle high alcohol and low pH environments.

But if you want to go "wild" then why not pitch a fresh pack of brett at bottling time?

TimC
03/28/11 09:12 PM  
Re: Bottling sours after long term bulk aging
I've used Lalvin D47 with success, so theres another option for you.

Just a note on S04, it can put out some diacetyl, especially in low O2. I reyeasted a clean stout with it once and got some butteriness, though it dissipated over time. Might not be a worry if brett is around to clean up the diacetyl.

TheBlack77
03/29/11 09:53 AM  
Re: Bottling sours after long term bulk aging
I've used T-58 for all of our barrel beers with success.
WitSok
03/29/11 09:05 PM  
Re: Bottling sours after long term bulk aging
S04 is my standard bottling yeast. Like TimC I've experience diacetyl contribution from the S04 as the beers at bottling had no diacetyl. What I found is the diacetyle goes away after 3-4 weeks in the bottle.
tankdeer
03/30/11 12:46 PM  
Re: Bottling sours after long term bulk aging
Guess I never noticed the diacetyl because I usually wait for a while before sampling.
tom sawyer
03/31/11 08:24 AM  
Re: Bottling sours after long term bulk aging
Probably any yeast that has a tendency to drop fast (aka British ale yeasts) might leave a little diacetyl behind. Fortunately it cleans up with time.
 
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