I plan on fermenting in 25 l plastic fermenter and then secondary in a 23 l glass carboy. From what I have read the carboy should be filled to the neck to reduce the surface area exposed to the air, however I am very much learning about this process so open to the opinions of others...
Thanks Strange Steve,
I am planning on primary fermentation in a plastic barrel and then into glass for secondary, using an old plastic fermenter which I can keep just for sours.
That's my plan anyway.:-?
Daz
I was all set to get this on the go last week using the heritage caramel malt as a substitute for the special B, but I read somewhere that I can't ferment in a plastic bucket because the plastic is porous and allows too much oxygen through. Also once I have used equipment to brew a sour I can't...
I am about to embark on the long journey into brewing a sour for the first time.
Recipe is for Flanders Red Ale taken from Greg Hughes "Home Brew Beer" book.
Grain bill is:
Vienna Malt 3.2kg
Pale Malt 1.6Kg
Wheat Malt 250g
special B 300g
Caramunich III 300g
Yeast is: Wyeast 3763...
GerryJo - Yes the stove top still a useful backup and I do still use it to heat my sparge water.
Marlow - Thanks for the welcome.
Zephyr259 and LesTom - Nice to know I'm not the only one up here in Scotland.
JFB - Thanks, think I will need all the luck I can get. I have never attempted...
Thanks Chippy Tea.
PMS67 I'm in Moray not far from Elgin, up in whisky country!
GerryJo yeah the brewdog brewer seems ok, I have only done one batch on it so far but its quicker than my old stove top setup.
Hello everybody,
Thought I would introduce myself again, I have been lurking around for a while but haven't brewed for a couple of years.
I live in north east Scotland but I am from north east England originally, moved to Scotland 14 years ago and have no intention of moving back to...