Hey Gang,
Yesterday I scored a 15 gallon ball lock keg in great condition on the cheap from Craigslist, and I'd like to use it to start my first sour Solera project. I've ready Ed Coffy's great article from the HBT front page as well as most of the resources at the MTF wiki on the subject. I'm basically looking for input on preparing/using the keg to be the Solera vessel as well as the bug blends I'll be using.
First thing I'll definitely be scrubbing/cleaning the keg, replacing all the o-rings, etc. to get it back in working order. Then I'd planned to replace the lid with one of the corny keg fermenter lids, although I'll use a 3-piece airlock instead of the one shown in the picture there. I was also going to change the liquid out dip tube for one from a 5 gallon keg. Then when I'm ready to draw off from the Solera I thought I could replace the airlock with a solid bung and transfer out under pressure at 2-3 PSI, and the shorter dip tube would ensure I'm always drawing off from the middle, not picking up any trub or disturbing any pellicle that might have formed.
After a couple of years I can then take off the liquid out post and use the longer dip tube from the 15 gallon keg to draw off any excess trub that has built off. Also, using the 3-piece air lock and fermenter lid I should be able to draw off samples and purge with CO2 simply enough using my sampling syringe and purging wand that I built.
Lastly I was going to try to mount the keg on a furniture dolly prior to filling it, as it'll weigh over 120 lbs when full, and I'll have to move it by myself if I ever need to do so.
As far as filling it the first time I was planning on doing back-to-back 7 gallon batches of something along the lines of The Rare Barrel's Golden Base in a single brew day (I have a 10 gallon kettle so will have to do 2 batches).
I plan on pitching both East Coast Yeast's Dirty Dozen Brett Blend and Bug County and some stepped up dregs from an 3 Fonteinen Armand'4 set that I've been saving for a special purpose. My current plan is to do a 3L starter of the brett blend and a 500mL starter of the dregs, but no starter of the Bug County. I think doing a starter on the bug blend would throw the ratios of the different bugs out of whack. With the starters and my 14 gallons I'll have nearly 15 gallons in the keg at the initial fill.
For oak I was going to use medium toast French oak Beerstix as I've used those before on a couple of sours and really liked the way they turned out. They are sized for 5-6 gallons, so I'm thinking I'll use 3 in the Solera. I'm not 100% clear if I should boil them before using them like this or not, and if so, for how long. I did not boil them when I used them in my sour, but I did soak them in wine first, which I don't plan to do this time around.
So once filled and everything has been pitched I'll attach a blow off tube for the first several days, as I imagine it'll get quite crazy in there and there won't be a ton of head room. Then after things settle I down I'll swap it out for an airlock and then just leave it be for 6 months before taking my first sample. After about a year I'll pull off 3-5 gallons, depending on how it's tasting, top it off, and then repeat every year.
So that's my basic plan, and I would appreciate any thoughts or feedback!
Yesterday I scored a 15 gallon ball lock keg in great condition on the cheap from Craigslist, and I'd like to use it to start my first sour Solera project. I've ready Ed Coffy's great article from the HBT front page as well as most of the resources at the MTF wiki on the subject. I'm basically looking for input on preparing/using the keg to be the Solera vessel as well as the bug blends I'll be using.
First thing I'll definitely be scrubbing/cleaning the keg, replacing all the o-rings, etc. to get it back in working order. Then I'd planned to replace the lid with one of the corny keg fermenter lids, although I'll use a 3-piece airlock instead of the one shown in the picture there. I was also going to change the liquid out dip tube for one from a 5 gallon keg. Then when I'm ready to draw off from the Solera I thought I could replace the airlock with a solid bung and transfer out under pressure at 2-3 PSI, and the shorter dip tube would ensure I'm always drawing off from the middle, not picking up any trub or disturbing any pellicle that might have formed.
After a couple of years I can then take off the liquid out post and use the longer dip tube from the 15 gallon keg to draw off any excess trub that has built off. Also, using the 3-piece air lock and fermenter lid I should be able to draw off samples and purge with CO2 simply enough using my sampling syringe and purging wand that I built.
Lastly I was going to try to mount the keg on a furniture dolly prior to filling it, as it'll weigh over 120 lbs when full, and I'll have to move it by myself if I ever need to do so.
As far as filling it the first time I was planning on doing back-to-back 7 gallon batches of something along the lines of The Rare Barrel's Golden Base in a single brew day (I have a 10 gallon kettle so will have to do 2 batches).
I plan on pitching both East Coast Yeast's Dirty Dozen Brett Blend and Bug County and some stepped up dregs from an 3 Fonteinen Armand'4 set that I've been saving for a special purpose. My current plan is to do a 3L starter of the brett blend and a 500mL starter of the dregs, but no starter of the Bug County. I think doing a starter on the bug blend would throw the ratios of the different bugs out of whack. With the starters and my 14 gallons I'll have nearly 15 gallons in the keg at the initial fill.
For oak I was going to use medium toast French oak Beerstix as I've used those before on a couple of sours and really liked the way they turned out. They are sized for 5-6 gallons, so I'm thinking I'll use 3 in the Solera. I'm not 100% clear if I should boil them before using them like this or not, and if so, for how long. I did not boil them when I used them in my sour, but I did soak them in wine first, which I don't plan to do this time around.
So once filled and everything has been pitched I'll attach a blow off tube for the first several days, as I imagine it'll get quite crazy in there and there won't be a ton of head room. Then after things settle I down I'll swap it out for an airlock and then just leave it be for 6 months before taking my first sample. After about a year I'll pull off 3-5 gallons, depending on how it's tasting, top it off, and then repeat every year.
So that's my basic plan, and I would appreciate any thoughts or feedback!