Greenyinthewestofsydney Posted August 13, 2023 Share Posted August 13, 2023 I should not have been worried. This is awesome. 8 Link to comment Share on other sites More sharing options...
Kegory Posted August 13, 2023 Share Posted August 13, 2023 On 3/13/2023 at 8:21 AM, Greenyinthewestofsydney said: Plastic isn't the best to do long term ferments. Reason being is plastic is permeable so over time it will let oxygen in. Oxygen plus ethanol will give you acetic acid/vinegar. Usually this doesn't matter for normal ferments as it's out of the fermenter in a couple of weeks but over 6 to 9 months you will get dome acetic acid. You could certainly transfer it back to the stainless steel fermenter after a week or two and there would not be a problem. As for the plastic fermenter I wouldn't use it again for normal sacc ferments. Use it as a bottling bucket for your Flanders when it's ready. Could you dose it with some PMS to counteract the oxygen ingress? Link to comment Share on other sites More sharing options...
ben 10 Posted August 14, 2023 Author Share Posted August 14, 2023 23 hours ago, Greenyinthewestofsydney said: I should not have been worried. This is awesome. Looks Freaking SPECTACULAR.... I'm impressed. Link to comment Share on other sites More sharing options...
RDT2 Posted August 14, 2023 Share Posted August 14, 2023 3 hours ago, beach_life said: Looks Freaking SPECTACULAR.... I'm impressed. +1 to that can’t wait to try mine still tossing up whether to keg or bottle! 2 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted August 14, 2023 Share Posted August 14, 2023 On 8/13/2023 at 5:44 PM, Kegory said: Could you dose it with some PMS to counteract the oxygen ingress? I guess you could but never tried it during fermentation. Might have a google on that one. 2 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted August 14, 2023 Share Posted August 14, 2023 3 hours ago, beach_life said: Looks Freaking SPECTACULAR.... I'm impressed. Yeah with the low ph i was kind of worried the sour would overpower. But its melded together great. My best one yet. 3 Link to comment Share on other sites More sharing options...
Kegory Posted August 14, 2023 Share Posted August 14, 2023 3 minutes ago, Greenyinthewestofsydney said: I guess you could but never tried it during fermentation. Might have a google on that one. Ah, right. It's a long ferment. I didn't quite gerry to that. It may not be such a good idea during fermentation. Apparently it's a pretty low dosage to counteract oxidization, though, less than 10PPM. I've been wondering if it could be used to counteract oxidization if aging in PET (that's why it grabbed my attention). Any thoughts? Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted August 14, 2023 Share Posted August 14, 2023 46 minutes ago, RDT2 said: +1 to that can’t wait to try mine still tossing up whether to keg or bottle! Yeah i always bottle these as i only drink 1 or 2 of a weekend so a keg would last months. 2 Link to comment Share on other sites More sharing options...
RDT2 Posted September 3, 2023 Share Posted September 3, 2023 Tried a sample of the Flanders Red today after nearly 6months it tastes good but not as sour as I would like should I leave it for longer? See attached pictures etc. Will it become more sour with time? 2 Link to comment Share on other sites More sharing options...
ben 10 Posted September 3, 2023 Author Share Posted September 3, 2023 2 hours ago, RDT2 said: it tastes good but not as sour as I would like If you compare it to a new school sour - I never found it like that, more complex and bretty than one of those 2 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted October 13, 2023 Share Posted October 13, 2023 Did a check of my long term ferments last night including my latest flanders. About 3 and a half months in on this one. I was expecting the gravity to be lower but i did mash high on this one and i did start it in winter so thinking that might explain it. Anyway the sour is already there and a nice bretty taste as well. It should be ready for bottling in autumn sometime. 4 Link to comment Share on other sites More sharing options...
RDT2 Posted March 3 Share Posted March 3 Brewed this Friday and will put on the cake of my original Flanders which has been nearly 12 months since i pitched the original batch! 2 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted March 3 Share Posted March 3 7 hours ago, RDT2 said: Brewed this Friday and will put on the cake of my original Flanders which has been nearly 12 months since i pitched the original batch! Awesome mate. Bottling or kegging your previous batch? 1 Link to comment Share on other sites More sharing options...
RDT2 Posted March 3 Share Posted March 3 (edited) 20 minutes ago, Greenyinthewestofsydney said: Awesome mate. Bottling or kegging your previous batch? Bottling mate any hints after 12 months in fermenter? Cheers Edited March 3 by RDT2 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted March 3 Share Posted March 3 1 hour ago, RDT2 said: Bottling mate any hints after 12 months in fermenter? Cheers If you didn't reseed the yeast expect to wait 2 months for full carbonation. Bottling is the way to go though IMO. You will see it further develop at ambient temps. Look forward to your posts on the tastings. It's a rewarding beer to brew. I like sours. Quick sours and lambics too but flanders reds are at the top of my list. 1 Link to comment Share on other sites More sharing options...
RDT2 Posted March 3 Share Posted March 3 2 hours ago, Greenyinthewestofsydney said: If you didn't reseed the yeast expect to wait 2 months for full carbonation. Bottling is the way to go though IMO. You will see it further develop at ambient temps. Look forward to your posts on the tastings. It's a rewarding beer to brew. I like sours. Quick sours and lambics too but flanders reds are at the top of my list. Thanks mate happy to wait 2months already been 12months already Link to comment Share on other sites More sharing options...
RDT2 Posted March 4 Share Posted March 4 14 hours ago, Greenyinthewestofsydney said: If you didn't reseed the yeast expect to wait 2 months for full carbonation. Bottling is the way to go though IMO. You will see it further develop at ambient temps. Look forward to your posts on the tastings. It's a rewarding beer to brew. I like sours. Quick sours and lambics too but flanders reds are at the top of my list. Just had a taste of a sample from the fermenter and it tastes amazing what a relief after waiting 12 months. It has a bit more sour now and is really nicely balanced! Just started the bottling process Link to comment Share on other sites More sharing options...
RDT2 Posted March 4 Share Posted March 4 My Flanders has had pups I have put a new batch on top of the yeast cake. Picture of the colour in a corona bottle which will be my first sampler in a couple of months maybe or one month maybe Can’t wait now! So paranoid about infecting my other beers but keeping everything separate! Did i say i can’t wait???? 5 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted Friday at 09:33 AM Share Posted Friday at 09:33 AM Flanders #4 has been bottled. Tastes really really nice. Can't wait till it's carbonated. Flanders #5 has been brewed and is sitting in the cube. Will be transferred to the glass fermenter tomorrow and will likely sit there all the way to April 2025. 3 Link to comment Share on other sites More sharing options...
ben 10 Posted Friday at 10:57 AM Author Share Posted Friday at 10:57 AM Nice, now it is cooling down a little I will need to get some yeast Link to comment Share on other sites More sharing options...
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