General Category > Yeast and Fermentation

First Sour beer

<< < (2/3) > >>

reverseapachemaster:
I've used the dregs of a 750ml and a 330ml bottle together in a five gallon batch and got it up and souring. (It was Petrus aged pale, if you care.) Took a few weeks to see/smell some effects but there's no rush here.

kylekohlmorgen:
Making a little starter (or stepping up) just ensures success in culturing bottle dregs.

If its a rare beer and you've only got one shot at it, its worth making a starter.

If you drink the beer a lot and normally have dregs to pitch, don't worry about it.

I add a few ounces of starter wort to freshly-emptied bottles. Once it starts smelling nice or forms a good pellicle, I'll wait another week or two and top up with another few ounces.

Keep it clean - the wild yeast in bottle dregs are normally weak and slow to start, so its fairly easy for contaminants to take hold if you're not careful.

morticaixavier:

--- Quote from: kylekohlmorgen on December 03, 2012, 02:15:35 PM ---Making a little starter (or stepping up) just ensures success in culturing bottle dregs.

If its a rare beer and you've only got one shot at it, its worth making a starter.

If you drink the beer a lot and normally have dregs to pitch, don't worry about it.

I add a few ounces of starter wort to freshly-emptied bottles. Once it starts smelling nice or forms a good pellicle, I'll wait another week or two and top up with another few ounces.

Keep it clean - the wild yeast in bottle dregs are normally weak and slow to start, so its fairly easy for contaminants to take hold if you're not careful.

--- End quote ---

In your experience how clean is clean enough? If I pour the beer in one go and then add the wort and slap an airlock or sanitized foil over the top is that clean enough or should get the rubbing alcahol out and flame the top before opening and after pouring?

kylekohlmorgen:
Eh - I'd sterilize the mouth of the bottle even if I was only pouring once. The cages are not sanitized, and the outside of the mouth is open to the elements.

I like to wipe down the mouth really well with alcohol, dry, and then flame. If you have any stickiness or a small part of cork left over, it can burn, stink, and make the beer taste like burnt plastic.

(I've done this...)

morticaixavier:

--- Quote from: kylekohlmorgen on December 03, 2012, 02:26:46 PM ---Eh - I'd sterilize the mouth of the bottle even if I was only pouring once. The cages are not sanitized, and the outside of the mouth is open to the elements.

I like to wipe down the mouth really well with alcohol, dry, and then flame. If you have any stickiness or a small part of cork left over, it can burn, stink, and make the beer taste like burnt plastic.

(I've done this...)

--- End quote ---

cool thanks! The bottle shop in my town has a really nice selection of sour, wild, and lambic beers and I think it would be cool to do some bottle dreg projects.

Navigation

[0] Message Index

[#] Next page

[*] Previous page

Go to full version