isomerization
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Creating this thread to keep track of a sour solera I just started and to post a few questions.
Brewed up 13 gal of 1.060 wort (65/35 Pilsner/wheat malt, plus 1.5 lb maltodextrin) last night. Mashed at 160F. Added 6 oz of debittered hops at 60 min.
Pitched two vials of the Yeast bay Melange along with dregs from Cantillon gueze and several FW barrelworks sours.
Fermenting in a 15 gal Kegmenter, should provide an excellent way to sample without adding oxygen, purge headspace and extend the potential life of the solera. Using a gas QD into a bottle of starsan while active fermentation is occurring, but will seal up for aging.
General questions I have:
1. Adding oak. Was considering adding reasonably well boiled French oak cubes in a nylon bag. Good idea or not? Thoughts on the amount to add?
2. Quantity of fresh wort to rotate in and how long to wait. Plan was to let his ride for at least 6 months, before doing any pulls. Was thinking 3-4 gal would be ideal. This kegmenter has a floating ball valve, so trub build up is a (future) concern.
I’m sure there will be other questions that pop up over time. Definitely interested in any suggestions/experiences that anyone would like to share regarding this process!
Brewed up 13 gal of 1.060 wort (65/35 Pilsner/wheat malt, plus 1.5 lb maltodextrin) last night. Mashed at 160F. Added 6 oz of debittered hops at 60 min.
Pitched two vials of the Yeast bay Melange along with dregs from Cantillon gueze and several FW barrelworks sours.
Fermenting in a 15 gal Kegmenter, should provide an excellent way to sample without adding oxygen, purge headspace and extend the potential life of the solera. Using a gas QD into a bottle of starsan while active fermentation is occurring, but will seal up for aging.
General questions I have:
1. Adding oak. Was considering adding reasonably well boiled French oak cubes in a nylon bag. Good idea or not? Thoughts on the amount to add?
2. Quantity of fresh wort to rotate in and how long to wait. Plan was to let his ride for at least 6 months, before doing any pulls. Was thinking 3-4 gal would be ideal. This kegmenter has a floating ball valve, so trub build up is a (future) concern.
I’m sure there will be other questions that pop up over time. Definitely interested in any suggestions/experiences that anyone would like to share regarding this process!