Will do! I was actually planning on using my old bottling bucket until I found out we had one for sours. Don't you worry, I'll take every precaution.
A question on bottling this beer, how do we insure it doesn't become bombs. Don't sours have bacteria that will keep running wild? Obviously sanitize the bottles and sour bottling equipment, but does this mean th bottles have to be refrigerated after they bottle condition for 2 weeks at room temperature?
I bottled the peach sour using normal barrel bottling procedures (1/2 pack of champagne yeast and the proper amount of priming sugar) and it carbbed normally at room temperature. No bottle bombs or gushers.
john im sure yours will pick up more infection along the waybut yout should be fine with normal bottling techniques as the beer has aged so long the unfermentable sugar that would normally be in an infected beer is already gone.
I know I'm the weird one, but personally this is pretty good. I'm going to try to eek out a little more lactic acidity and Brett funk with some cultures on my end, but once some of the harsher alcohol/oak character wears off, I think it will be a pretty awesome beer.
Thanks Josh, was this barrel just going to scrap?
kyle yes barrel is going to be cut down. Actually there are a couple empty barrels sitting in the back that need to be cut up for the staves. We should schedule a work day to finish applying them to the front wall.
Cool, I'll help out if it works with my schedule. I might need to "borrow" a half stave from that barrel just for shits and giggles to see if anything interesting grows on a plate.
I keep forgetting to post this: Would those of you who are bottling your batch mind setting aside a couple bottles for Zach. He kind of got lost in the mix when we emptied the barrel. I'm going to leave them with his sister in law for him to pick up next time he's in town. When I bottle mine in a week or two, I'll ask her to swing by and pick them up. Thanks!
Absolutely! I'm not a fan of sours so I was planning on giving most of it away anyway.
I blended this with maybe 5% of a straight blonde sour I had (just to brighten it up and increase the acidity) and entered it into this past weekend's Drunk Monk challenge into BJCP category 28C. No medals, but it did score a 37, which is pretty darn respectable! Good job, even in semi-failures!
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