I never heard or considered a Solera beer project until watching David Heath's recent video on the FoederSmith 0.5BBL foeder. From what I can find online, the possibilities are really interesting. I have always wanted to brew a 'true' lambic or Flanders Red, but held back due to the durations required for a one-off batch. It seems like using this foeder and occasionally pulling a corny keg and refilling would be a fantastic way to regularly produce a real, sour beer.
However, I cannot find some details in making it happen and interested in any HBT feedback from those with solera and/or foeder experience. My questions are:
- With a 0.5BBL capacity (21gal?), how does a brewer fill it if constrained to 5 gallon batches? It seems there is a minimum liquid level that must be maintained, but not sure what it is. Quadruple batch brewing weekend to fill?
- How much maintenance does a foeder require? What is it's expected lifespan?
- Related to maintenance above, how often would a solera foeder need to be completely emptied? Every couple years? Never?
- Since the foeder is not that movable, how do you all fill it? Brewing kettle to some intermediary transport vessel?
- Is it better to do a non-funky, primary fermentation outside the solera foeder, then transfer in afterwards to minimize yeast buildup over time?
- Does the funkyness need to be 'freshed' every so often, or is it fully self-perpetuating and engrained in the oak over time?
- How are the occasional drawings from the foeder done? From the fill/drain port to a pump, to a keg?
- FoederSmith instructions for the 0.5BBL foeder describe strict humidity requirements for storage, and I live in Arizona in a very low humidity area. How quickly must I fill it upon arrival, and can I store it dry to any amount of time?
- Must the foeder be steamed to prep it? Is there an easier way?
Appreciate any feedback. Never been down this road and want to make sure I can make this work before plunking down $1100 on the foeder. Thank you!
However, I cannot find some details in making it happen and interested in any HBT feedback from those with solera and/or foeder experience. My questions are:
- With a 0.5BBL capacity (21gal?), how does a brewer fill it if constrained to 5 gallon batches? It seems there is a minimum liquid level that must be maintained, but not sure what it is. Quadruple batch brewing weekend to fill?
- How much maintenance does a foeder require? What is it's expected lifespan?
- Related to maintenance above, how often would a solera foeder need to be completely emptied? Every couple years? Never?
- Since the foeder is not that movable, how do you all fill it? Brewing kettle to some intermediary transport vessel?
- Is it better to do a non-funky, primary fermentation outside the solera foeder, then transfer in afterwards to minimize yeast buildup over time?
- Does the funkyness need to be 'freshed' every so often, or is it fully self-perpetuating and engrained in the oak over time?
- How are the occasional drawings from the foeder done? From the fill/drain port to a pump, to a keg?
- FoederSmith instructions for the 0.5BBL foeder describe strict humidity requirements for storage, and I live in Arizona in a very low humidity area. How quickly must I fill it upon arrival, and can I store it dry to any amount of time?
- Must the foeder be steamed to prep it? Is there an easier way?
Appreciate any feedback. Never been down this road and want to make sure I can make this work before plunking down $1100 on the foeder. Thank you!