bjhbrew
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- Oct 15, 2016
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Okay, I'll try to explain; I'm making my first long term sour using Wyeast's Roeselare blend and I'm wanting to ferment/age in a 6G better bottle carboy with minimal headspace. Today I brewed 6G of wort but I know that I'll have massive blow off if I put it all in the fermenter so I only put 5G in the better bottle. (This is starting off just like a 5th grade math problem haha) I added Roeselare directly to this carboy and will rely on it for primary fermentation as well as the long term sour and funkification. Now to my question, I have the extra 1G of wort from brew day and I'm figuring that I have 2 options: ferment it with a clean ale strain and add it back to the larger carboy after primary has ended OR freeze the wort and reboil for a few minutes before adding back to the larger portion after primary. In either case I'm not planning on racking the beer to secondary, I just want to top it up before the long wait begins. Has anyone done either of these? Any advice for a brewer who's pretty much new to sour brewing?
Additional info: I have the extra wort in a sanitized 1G fermenter now but I'm leaning towards just pouring it into some ziplock freezer bags and chucking it in the freezer. I'm telling myself that restarting the fermentation might be a good thing for long term oxidation avoidance but honestly I'm also feeling a little lazy.
Additional info: I have the extra wort in a sanitized 1G fermenter now but I'm leaning towards just pouring it into some ziplock freezer bags and chucking it in the freezer. I'm telling myself that restarting the fermentation might be a good thing for long term oxidation avoidance but honestly I'm also feeling a little lazy.