2009年11月6日,星期五

在家酿制酸啤酒

After almost three years of blogging about 酸 beer (among other things fermentational) I think most of what I have learned about brewing them 在 home is buried somewhere in the roughly 250 posts on this site. That said there isn't anywhere on the blog where the bulk of my opinions and experiences have been coalesced for easy reference. I did put up a lengthy 关于布雷塔兽类的文章 a year or so ago, but that covered just one aspect of 酸 beer production.

以下内容基本上仅基于我的经验,所以我赢了’不要过多谈论我没有亲身经历的事情(例如生物学,pH值,传统做法等)…)。享受数据转储,如果我未能涵盖您认为应该在此处涉及的任何主题,请告诉我。



啤酒原味(生日): In brewing 酸 beers and tasting many those made by the great number of American craft and homebrewers now trying their hand 在 it I have realized that you really don’t need to do anything special on brew day. Pretty much any well made base beer can serve as the foundation of a 酸 beer. The only beers to avoid 酸ing are those that are aggressively bitter/roasty/spiced because these flavors will be exaggerated by the low finishing gravity of a 酸 beer.

I have brewed and tasted good 酸 beers based on numerous classic style, including: English Brown/Mild, 搬运工, Wee Heavy, Imperial 肥硕, Wit, Belgian Pale, 赛生, Biere de Garde, Belgian Blonde, Dubbel, Tripel, Quad (Belgian Strong Dark), 格鲁特, and Old Ale. Not to mention the classic 酸 styles, Berliner Weisse, Lambic/Gueuze, Flanders Red, and Oud Bruin.

Completely off-style brewing is welcome for 酸 beers as well, but in 一般 you want to make a beer with a reasonably high final gravity (to feed the microbes) and low hop aroma (hops will fade and oxidize over the long secondary fermentation). Some of the more out-there beers I have 酸ed include: 蜜桃小麦, 橙-迷迭香黑塞森,是 塞森和比尔·德·加德, 波旁威士忌酒桶重, 胡桃南瓜棕色樱桃四倍体. Not every idea is going to work out perfectly, but there are many 酸 beers out there to be made that aren’在样式指南中找到。

您 can use the same basic techniques during the mash/sparge/boil that you would for any other style; you don't need special procedures unless you are trying to replicate a classic/historic style (混浊的土豆泥 对于柏林Weisse来说,是无聊的…)。通常,我建议的唯一方法是尝试将糖浆捣碎,使其比其他糖浆更热,以确保在完成酵母菌发酵后,还有足够的残留提取物可供其他微生物咀嚼。

I have not found aged hops to be a necessity for any 酸 beers including inoculated-lambics. Since you are adding the microbes yourself you do not need to worry about protecting the beer from wild invaders as 兰比奇 brewers must when they are slowly cooling their wort in a coolship, exposed to the microbe-laden air. If you are looking to do a spontaneous/ambient fermentation then aging hops is something you should look into (several years before brewing...).

I do not do much with the water for my 酸 beers. Just enough to control the mash pH if need be. I do not see a need to mess around with the flavor ions (chloride, sodium, sulfate) in a beer that is already so complex.


微生物类型(错误): Just like a regular beer brewer's yeast (Saccharomyces) is responsible for most of the alcohol production. The following microbes are responsible for the bulk of the 酸ing/funking after that:

不列塔尼切(Brett)–酿造世界中野生酵母之王。它有助于分解糊精(糖链对于酿酒酵母发酵而言太长),并且可以向酸啤酒中添加多种特色酯和酚。它们的范围很广,例如菠萝,苹果和梨。通过那些可能会或可能不会被欣赏的东西,例如马毯和农舍/ n;卑鄙的黑烟,创可贴和粪便批量驱逐舰。这些风味主要取决于Brett的菌株,但也受可用酸和醇类型的影响。

球菌(Pedio)–在大多数酸啤酒中产生大部分乳酸。要真正开始工作,通常需要几个月的时间。当然,压力会导致您的啤酒变味“sick,”这会在一段时间内变得非常粘稠(对我来说只发生过一次,但是几个月后就消失了,留下了很酸的啤酒)。它也可以使您的啤酒在一段时间内呈黄油状,但是Brett会及时清除(不要在没有Brett的情况下使用Pedio)。佩迪奥(Pedio)也发挥作用,是生产一些传统香肠。

乳酸杆菌(乳酸菌)–乳酸菌唯一一次扮演重要角色的时间是在柏林威瑟斯(Berliner Weisses),其余时间IBU的高度足以将其阻挡>8 伊布). It can 酸 a beer faster than 佩迪奥,并且还是酸奶生产中的主导者。

醋杆菌 – Generally its role is kept to a minimum. It needs oxygen to convert the ethanol (alcohol) into acetic acid (vinegar). That should be some good motivation to keep your airlocks full and your barrels topped off. 您 can always add a bit of acetic character by adding some vinegar 在 bottling. 


还有许多其他次要微生物(尤其是自发发酵),请查看 野生啤酒 以获得更全面的清单和所有描述。

我喜欢结合使用商业文化和瓶渣(越新鲜越好)。总的来说, 怀氏 和White Labs的攻击性不及瓶残渣,但它们可以作为一个良好的基础,因为您不确定要从瓶中获取什么。将大量的微生物引入您的啤酒中,可以使您在平衡的性格和相对较快的陈年期中获得更好的机会。 这是清单 啤酒与可渣 这可能会有所帮助。



卫生: These days I keep a second set of post-boil plastic (tubing, auto-siphon, bottling wand, bottling bucket, and thief) for my 酸 beers. There is no need to have a separate mash tun, boil kettle, wort chiller, or anything else that touches the wort when it is still hot. I do use the same pool of Better Bottles for fermentation and glass bottles for storage for all of my beers.

我将所有设备长时间浸泡在自来水中清洗,然后 OxiClean 自由。一旦完全清除可见的碎屑,就用热水冲洗,然后浸入冷水中,或者 碘伏 或Star-San(我交替使用它们以保持微生物的正常运转)。在过去的五年中,我有两次感染批次 自酿, but these may or may not have been the result of 酸 beers (the 第一 可能是,但是我怀疑 第二个 不是)。

没有理由隔离您的 发酵罐 into different areas during fermentation/aging. I have my clean and funky beers on different sides of the same room just to ensure 我不’t disturb the 酸s while I am moving the clean beers around.




接种量:
在发酵开始时将所有微生物与原微生物一起添加,我获得了最佳结果 酵母菌 strain. 我不’除非我使用纯净的培养物(例如100%的Brett啤酒),否则通常会使这些细菌成为新手。这是因为不同的微生物具有不同的生长条件。酵母菌株(包括Brett)需要氧气, 佩迪奥 另一方面可以’处理氧气。 pH值也是一个问题,因为细菌产生的酸会破坏酵母细胞(在考虑等待发酵一级酵母以使细菌抢先时记住这一点)。

Pretty much any standard yeast will do for primary fermentation. I have made great 酸 beers with American/English/Scottish/Belgian Ale, German 啤酒, and 赛生 株。最终啤酒中可能保留有来自原酵母的某些特征,但是大多数酯会被其他各种微生物破坏(主要是 酒神菌) over the long secondary fermentation. The biggest impact the primary yeast will have on the finished beer is the 在 tenuation level (low 在 tenuating strains will leave more sugars for the other microbes leading to beers with more 酸ness and funk).

I have not gotten enough 酸ness by doing a clean fermentation followed by microbes in secondary. This seems to work in barrels where the bugs are receiving some oxygen through the wood, but in a carboy the resulting beer 一般ly lacks the 酸 assault that I crave. Adding microbes after primary fermentation is a fine idea if you just want some funk because Brett seems to be able to produce esters without a lot of gravity change.

I usually rack 酸 beers on the same sort of schedule I would a regular ale. I wait until primary fermentation is mostly complete and a good deal of the yeast/摸索 已解决(2-3周)。然后,我将其放在一个更好的瓶子(或酒桶)上,加入橡木桶(如果有的话),然后用塞子和气闸拍打。仅此而已。

If after 6 months or so the beer still has not shown any signs of 酸ing I will often add the dregs from a few more bottles or 酸 beers to try to kick things off. As a last resort I may also add some malt extract to feed the microbes.

I would save ambient fermentation for after you get a good number of 酸s going. I have not tried it, so for the time being 我不’关于它,除了要比从实验室或瓶渣中投放已知的文化更具风险之外,没有太多要说的。即使是最好的 兰比奇 啤酒厂将大多数酒桶混合在一起以减少变化,如果您尝试进行常温发酵,则尝试进行几次发酵,以便您有一些混合选项。

您 can and should 重复 yeast cakes from 酸 beers. Each time you 重复 you will get more funk and 酸ness because the bacteria will grow faster than the yeast. It does not have a huge batch to batch impact in my experience, but it is something you will notice if you do for multiple batches. I 一般ly only 重复 1-2次,但这更多,因为我通常只想做一些非酸味的东西。我有一个朋友 重新投球 并保存相同的混合文化多年没有任何问题。



木/橡木: A classic component of 酸 beers is the wood (almost always oak) barrel. Ideally you would get a group of friends (or a big enough system) and brew enough to fill an entire used commercial barrel (50-60 gallons). Used wine and bourbon barrels are relatively cheap and easy to find (generally for around $100). While this may seem like a lot of beer and effort, in my experiences using full sized barrels can create 酸 beers with flavors that are simply not possible in any other way.

However I realize that this is not an option for everyone on every batch (including me). 您 should also consider:

小桶–我没有使用过,但是不管它们变好还是变坏,由于它们的表面积/体积比更高和更薄,它们将比大桶更允许更多的氧气进入并损失更多的啤酒。 五线谱。枪管越小,这个问题就越多。

橡木块–多维数据集/豆类是您最好的选择,因为它们的表面积较小,因此需要更长的时间才能放弃其风味。大约一盎司的立方体是开始品尝淡淡橡木味的好地方。我将它们煮沸约10分钟,以去除一些粗糙的新鲜橡木味,这些味道通常会在啤酒之前的桶中被去除。酸啤酒可以非常细腻而稀薄,单宁或橡木味很容易使啤酒不堪重负。如果您想获得更多橡木特色,可以在几个月后始终添加更多。

If you want to mimic wine/bourbon/port/brandy barrel aging you beer just soak the cubes in the alcohol before adding them to the beer (adding some of the alcohol of choice straight to the beer can also help boost this character). In 一般 wine pairs best with 酸 beers, but a spirit can work well with bigger/bolder 酸s.

木制榫钉,椅脚,钉- 我玩了 用了一段时间,但没有得到结果 不能’t replicate with cubes. In my experience this setup can cause problems due to pressure build-up and cracked carboy necks due to the wood swelling. 您 can get around some of these problems by putting the oak through a stopper, but so far I haven't tasted a beer to make me think it is worth the effort.

老化船: If you aren't going to go with a barrel, there are several options to consider when deciding what vessel you want to age your 酸 beer in. Since the beer will age for so much longer than a standard beer things that wouldn't matter otherwise like the amount of oxygen that can 扩散 通过物质开始重要。


更好的瓶子-我使用的是因为它们没有破裂玻璃瓶的危险。我也喜欢开阔的门,以便进出水果或啤酒花。它们可能会引入微不足道的氧气,但是一旦打开塞子,就会使老化超过几个月。

Glass Carboy - Just make sure you don't break one full of year old 酸 beer. The big advantage of these is that no oxygen can get in and they are easy to sanitize.

Bucket - I have yet to try aging a 酸 beer in one, but my friends who have do not seem to be getting objectionably acetic results as some people suggest (due to their high oxygen permeability). It may depend on things like temperature and specific microbe varieties. I also don't like the fact that you have to open them to look 在 the beer.


Conical/Keg - 我不't use either, but the advantage of stainless is that like glass it is easy to sanitize and impervious to oxygen. If I had the money for a conical I probably wouldn't tie it up for several years with beer. A keg on the other hand seems like a fine place to do your 酸 beer fermenting if that is something you are interested in if you don't mind the obstructed view.


老化: The longer you can age a 酸 beer in the 发酵罐 the better, as they will almost always improve for a couple years. A moderate temperature is best in my experience (anywhere from the low 60s up into the 70s). A higher temperature will encourage more rapid 酸ing, while a lower temperature will lead to a more balanced (less aggressive) beer.

A 防护膜 is a sign that there is oxygen in the head-space more than anything else. I have had fantastically 酸/funky beers that never grew more than a light skin, and terrible beers that grew huge 防护膜 因为氧气过多。总的来说,我不会担心这两种方式的过多(除非您尝试酿造干净的啤酒)。


Just like any other beer you are best off aging 酸 beers where they get as little light as possible (I 一般ly just use the boxes they come in or a pillow case with a hole cut to let the airlock through). It is also nice if you can keep them somewhere out of the way so they are out of sight and out of mind, making it easier to wait for them to age.



水果: 几乎所有水果都可以在正确的酸啤酒中发挥作用。也就是说,浆果(酸樱桃,覆盆子)和核果(杏,桃)是经典。它们具有良好的酸度,甜味和风味平衡。在大多数情况下,我喜欢从农夫那里获得新鲜水果’市场,但是最便宜和最美味的菜都行得通。对于小的水果/浆果,我只需将它们冷冻(这会破坏它们的细胞壁),直到准备将它们添加到啤酒中为止。我让他们在发酵罐中解冻,然后再将啤酒放到他们身上。对于较大的水果,我通常将其切成薄片,然后将其冷冻或用自动虹吸管将其搅成一团,然后再将啤酒放在架子上。

水果除了添加独特的风味外,还添加了糖和酸。虫子和小动物吃掉了水果添加的大部分糖,这反过来又使它们产生更多的酸度,并提高了其他风味副产品的产量。酸增加了酸味,因为它们是苹果酸或柠檬酸,两者都比啤酒中微生物产生的乳酸更尖锐(苹果酸细菌会将苹果酸转化为乳酸,因此需要考虑)如果您不喜欢果味啤酒的酸味)。除了它们的主要成分,水果还添加了抗氧化剂,’正确的化合物有助于防止自由基对您的DNA造成损害,还可以防止氧气分子随着啤酒的老化而在啤酒中产生异味。
< 啤酒中的酸确实以大多数“干净”的水果啤酒所不能提供的方式确实有助于使果味更持久。您需要的实际水果量取决于水果的种类,质量/新鲜度,基础啤酒和目标水果的数量。通常,每加仑.5磅是低端(适合像树莓这样的自信水果),而每加仑2.5磅/加仑则是更高端,适用于更细腻的水果,或者如果您有更大/更暗的基础啤酒。

您 will not get a sweet-fruity 酸 beer unless you kill the yeast and bacteria present using heat/chemicals/filtration before adding the fruit (this is what Lindemans does to make their 兰比奇s). If this seems too difficult you can add fruit juice to a plain 酸 beer in the glass (this is a good way to soften the beer for people who do not like something so dry and 酸).

我通常喜欢分割一批,剩下一半。这样一来,我就可以得到两种啤酒。它还进行了一些有趣的比较。有时我喜欢一半以上的果实,其他时候简单的部分为我做。我通常要等至少六个月才能添加水果,这使我有机会品尝啤酒,看看哪种水果我认为可以搭配使用,并且使虫子有机会成熟,从而使它们发酵水果糖而不是初级酵母。



装瓶: Before bottling I wait until airlock activity has ceased, the gravity has not changed in 在 least a month, and the flavor is where I want it. I have never had an issue bottling while my beers still have a 防护膜, but it can be an indication that something is going on. I would also be cautious bottling any 酸 beer with a gravity over 1.010 (unless it has a high ABV, or had other extenuating circumstances).

我通常在装瓶时与葡萄酒或中性强力酵母一起发酵。 2克在90-100度水中补水的干酵母是5加仑的标准剂量,但多加一点也不会造成任何伤害。这样可确保在装瓶后及时碳酸化,并且风味不会立即改变。我通常使用甘蔗/甜菜/餐桌/白糖,它便宜,有效并且没有’赋予自己一种风味坎迪和玉米糖也是不错的选择,但价格往往更高。我尝试避免使用任何可变的农产品来灌浆,例如蜂蜜,枫糖浆或麦芽提取物,因为这会增加一些猜测(尤其是当您谈论多种微生物培养时)。


Some 酸 beers, 特别是那些 aged in wood barrels or with the oak dowel/peg can be completely flat 在 bottling time. This is different than the usually assumed .5-.8 volumes of CO2 most priming calculators assume the beer is holding onto. As a result if your beer tastes wine flat you should consider adding some extra priming sugar (or be willing to accept a lower carbonation level than the your calculations might predict).

碳酸化程度取决于您。较高的碳酸化作用往往会增加酸度感(溶解的二氧化碳为碳酸),并给您淡啤酒中的身体印象。总的来说,我的目标是中度至低度碳酸,但这就是我喜欢大多数啤酒的方式。最后,这就是您认为对啤酒有益的口味。

In my pale 酸 beers (especially those with wheat) I often get an odd 谷物/麦片 finish for a few months after bottling that wasn’t there in the bottling bucket. It fades with time, but it is annoying while it lasts. In 一般 if a 酸 beer doesn’味道不错,给它更多时间(最近酿酒师 牛蛙啤酒厂 告诉我,他赢得金牌养蜂人Honey Sour 赛生几年来真可怕,以至于他认为它在转弯之前就输了。

Once the beer is bottled it will age like any other. Lower temps will slow aging, while higher temps will produce faster changes in the flavor. It is worth hanging onto bottles for many years. Most of my 酸s seem to be getting better and better as time goes on, some are now 在 nearly three years in the bottle.


一般提示: 耐心点。尽量避免取样过多,它会引入氧气并从您未来的生活中窃取优质啤酒。


如果可能的话,每隔几个月就要购买一种新的酸啤酒,以建立销售渠道。很容易就期待下个月准备生产的下个月啤酒,但这会让您发疯,使您想到刚酿制的啤酒至少要一年后才能饮用。如果您有足够大的系统,它会时不时地偷走5加仑的麦芽汁(如果您有一些较小的发酵罐,甚至更少)。当您在同一时间准备好多个批次时,大量的啤酒变酸也会打开混合的世界(几乎每个优质生产的酸啤酒都会这样做)。

唐’ski成分。现在花更多的钱是值得的,尤其是当您将大量的时间/精力/精力投入到啤酒上时。对于水果,香料和糖之类的东西尤其如此,去专门从事配料的地方,民族市场,香料店,农贸市场等。

Make friends with other homebrewers interested in 酸s, 特别是那些 谁活着 near you. Try their beers and have them try yours, some of the best 酸s I have had have been fermented in the basements and closets of other homebrewers.

Try as many commercial 酸 beers (for inspiration and microbes) as you can and ask questions of any commercial brewer who makes 酸s you enjoy. Most of them are very passionate and happy to help an equally passionate homebrewer. Asking about technique rather than recipes will 一般ly get you more useful information.

Take as many notes on your beers as you can. These will help you to avoid mistakes or recreate successes in the future. With 酸 beers your technique evolves slowly since the feedback loop takes years instead of weeks like clean beers. My 酸s have steadily gotten better, but I still have beers aging that I made mistakes (or miscalculations) on that I have fixed in more recent batches.

If you want a hoppy 酸 beer, go with dry hops right before bottling (or in the bottle or keg). This will give you the mature acid/ester profile with the fresh hop kick.


关于酿造的更多信息 酸啤酒,读我的书: 美国酸啤酒s!

食谱:
Beatification批次001克隆 -以俄罗斯河牌啤酒为基础的酒桶变苍白
大时髦 -高重力酸
波旁威士忌酒桶重 -意外地变酸,但仍然美味
布雷特·帕尔·艾尔 -100%布雷特美国白啤酒
越轨缆车 - 10 gallons of pale oaty 酸 beer with Al B's Bugfarm
缆车克隆 -Saison,Bier de Garde和Lager的酸味混合
波旁威士忌樱桃布雷特黑暗比利时 -灵感来自Cuvee de Tomme
法兰德斯·淡啤酒 -佛兰德斯红(Flanders Red)没有红人,一半年老
法兰德斯再次红 -我第二次尝试这种风格,酒桶的起步器
时髦的黑暗塞森 -配迷迭香,橙皮和焦糖葡萄干
时髦的黑暗Saison#2 -黑色小豆蔻和焦糖日期
时髦花 - Honey, chamomile, wheat based 酸
时髦的黑麦温和 -带有黑麦的英国轻度黑莓,出乎意料的转弯
受到塞巴斯蒂安的启发 -100%布雷特C表赛森
受到塞巴斯蒂安的启发 -100%Brett A餐桌餐具
兰比奇第一 -我第一次(可怕的)拉比奇比赛
Lambic Mrk 2 -我第二,太强壮了,尝试兰比奇
Lambic 3.0 -我第一次尝试使用传统的混浊土豆泥
Mo'Betta Bretta克隆 -基于Pizza Port啤酒的100%Brett C啤酒
Mo'Betta Bretta克隆#2 -100%布雷特以比萨港啤酒为基础的啤酒
柏林魏斯的免煮 -我第一次尝试这种风格
柏林威瑟2号无火 -半杯赤霞珠汁
柏林威斯3号队 -Lambic OG剩下一半,其余的降到通常的1.033
永久酸 - A pale 酸, solera aged in a red wine barrel
罗登顿 -我第一次尝试黑莓半岁的佛兰德斯红
酸波旁酒桶搬运工 -在第二次使用波旁桶中老化的强力搬运工
酸南瓜 - Lightly spiced, 酸, butternut squash, brown ale
诱惑克隆- Chardonnay spiked pale 酸 based on the beer from Russian River
酒桶富兰德红 -我的第一个真正的桶装啤酒

酸啤酒链接:
Liddil Lambic课程:对生物危害性Lambic Brewer的崇拜 贾米尔秀
罗登巴赫啤酒厂:酿造酸啤酒
酿造酸味 在家中使用传统啤酒& Alternative Methods
如何制作酸啤酒:咨询
贾米尔秀
首页bbbrew委员会
酒神菌大师项目

Please post any additional suggestions/tips that you have discovered for brewing 酸 beers 在 home.

118条评论:

格伦说过...

出色的队友,非常鼓舞人心,继续努力!

说过...

Excellent write up Mike. I especially like the part about brewing as many 酸s as possible. I'我想尽我所能!

昆德里克说过...

很棒的文章。快速问题-您是否采取任何措施使多维数据集沉没?我有一个佛兰德红,我在不久前添加了立方体,但它们只是漂浮在表面上(有防护膜)。

疯狂发酵主义者(Mike)说过...

我不'不能对立方体进行任何特殊处理以使其沉没,我只是将它们扔进啤酒中。多维数据集最终可能会下沉,但即使不这样做't it isn't a big deal.

Swizzlenuts说过...

很棒的帖子。我也将其添加为书签。

This makes me really want to brew 酸s. Do you interchange 酸/regular beer carboys?

疯狂发酵主义者(Mike)说过...

Yep, I use the same pool of carboys for both 酸 and clean beers. Just make sure to do an extra thorough job sanitizing.

西尼云顿说过...

Big +1 on young, pale 酸s tasting like cereal ( I always think corn flakes, eww...)

Mike, We are planning what will be my first barrel aged 酸 out here in Portland. I need to go back and read your posts but I am wondering on the 酒桶 flanders you did:
1)温度控制?地下室还是车库?
2)要充值还是不充值?

谢谢
肖恩

疯狂发酵主义者(Mike)说过...

佛兰德斯和魏恩都在我的朋友内森'地下室(除此之外,无意进行温度控制)。

主动发酵结束后,我们最初达到了顶峰,但此后我们没有进行任何顶峰。啤酒没有明显的乙酸特性,因此似乎没有引起问题。

我刚刚接受了有关Zymurgy桶装啤酒的采访,因此也要查找(不确定我的杂货会使用什么)。

未知说过...

哇,我必须说,我已经浏览此博客已有一年多了,并且深受启发。看完这篇长文章后,我决定发表评论。这个博客是FAR迄今为止我读过的最好的自酿啤酒博客。出色的工作,继续努力

疯狂发酵主义者(Mike)说过...

谢谢,很高兴'一直喜欢这个博客。

霍尔兹·布鲁说过...

干得好迈克。我没有't really brewed any 酸s to date. Do you have a recipe that you could recommend, as my first? I'我想要六个月内可以喝的东西。

疯狂发酵主义者(Mike)说过...

A berliner weisse would be the fastest/easiest way to go. Here is one I did a few months back: http://madfermentationist.blogspot.com/2009/07/cabernet-berliner-weiss.html

未知说过...

您通常将橡木块放在啤酒中多久?是否取决于他们是否浸泡在葡萄酒中?和水果一样吗?从一周吃水果到一个月左右,您是否看到过任何不同的结果? -奥托文

疯狂发酵主义者(Mike)说过...

I let the oak sit in for the whole 酸ing period. That is why I go on the low-ish end for oak amount, you can always add more closer to bottling if you want more flavor. Doesn'不管我是否已经浸湿了立方体。

为了水果,我通常要去几个月。这样,虫子就有足够的时间吃掉它们提供的任何糖分。

希望能有所帮助。

未知说过...

迈克-感谢您将所有想法集中在一起。一世've read this blog pretty closely over time as well as some of your beeradvocate oldsock postings and even babble belt stuff, so alot of the advice was familiar but great to have it all in one place. I am on 酸 batch #9 now (first 6 bottled) but have also done about 4 other batches in the vein of Orval. It is addictive and you are a great resource.

As far as questions go I have added extra carboys and would like to have several 酸s ageing 在 once, do some blending, etc. To store that many carboys, in addition to my non-sours, I'd要将它们放在车库(凉爽但温度保持恒定)或公寓后室(晚上冷,但在晴天可能会很热)等地方。

Are both bad ideas? One better than the other? 我不't want the cold of the garage to slow the 酸ing / ageing process, but I imagine that is safer than the temperature variations of the back room. But while most beers hate temp. variations I recall that some Belgian breweries have wide temp. swings. I do live in San Francisco so temp. swings are mild relative to most of country. 谢谢 - Gilman (Gilmango on BA)

疯狂发酵主义者(Mike)说过...

很高兴听到你 have picked up the 酸 bug as well.

温度在"farmhouse"拉米比啤酒厂通常是季节性的,而不是每天都有。我会担心一天中的大幅波动。

凉爽的温度'没关系,只要你在 '跌至60以下。我相信俄罗斯河(Russian River)的油桶保持在大约62 IIRC。我怀疑你的车库会远低于那个。

亚历克斯 said...

I am curious, you said in this post that you rack your 酸s on a similar schedule that you do your regular ales. I also have heard the contrary that you should leave them on the cake for 1+ years. 能够 you give a little more insight. This has always been something I was unsure of.

疯狂发酵主义者(Mike)说过...

Leaving a 酸 beer in primary is an option, and a classic component of Lambic fermentation. It tends to give a funkier/brettier character that some people enjoy (as the yeast cells break down the Brett absorbs some of the nutrients released). Personally, I tend to like “cleaner” 酸 flavors so I rack off the yeast cake. I do leave my Lambics in primary, but so far I haven’t made one that I’我特别高兴。并排处理10加仑的批次当然很有趣。

安德烈说过...

你到底是什么意思"You will not get a sweet-fruity 酸 beer unless you kill the yeast and bacteria present using heat/chemicals/filtration before adding the fruit"?在使用自制方法添加水果之前,您如何建议杀死主要或次要存在的酵母/细菌?

疯狂发酵主义者(Mike)说过...

我不'不喜欢甜美的朗比奇,所以我've never tried it.

化学方法是将啤酒冷却,加明胶精制(这将使大多数臭虫从悬浮液中剔除),然后搁置并添加山梨酸钾和焦亚硫酸钾。

加热的选择是将一壶啤酒放在一盆冷水中,然后缓慢升高温度,直到达到140巴氏消毒为止。一世'为了我的缘故,我很快就会尝试这种方法。

过滤方法是使啤酒流过足够紧的过滤器,以滤出所有乳酸菌和野生酵母。

这些选择都不是很好的选择,但是如果您有兴趣酿造甜/酸水果啤酒,则应该尝试一下。

安德烈说过...

是因为,除非我杀死虫子,否则它们会不断分解果糖,因此我赢了't get the sweet/sour 兰比奇s and such and only get 酸 ones? Just confirming. :)

疯狂发酵主义者(Mike)说过...

恰恰是,水果中含有许多简单的糖,微生物用来咀嚼长而复杂的链条后,它们很快就会吞噬自己。如果您想要甜啤酒,最好不装水果就装瓶,然后与果汁混合在玻璃杯中品尝。

boosh说过...

最好写我'见过!我确实有一个问题。当啤酒在玻璃瓶/更好的瓶子中陈酿时,品尝啤酒的最佳方法是什么?卸下气闸会使氧气进入,如果形成了防尘膜'我总是读到你不知道'不想打扰它。这一直是我的谜。再次感谢您提供的出色指南!

疯狂发酵主义者(Mike)说过...

I'从来没有一个问题可以完全按照您的描述抽取样本。防护膜很快地改革,我'乙酸生产从未有过问题。 CO2比空气重,因此快速打开塞子不会使发酵罐充满氧气。是什么会使乙酸使气闸干燥(如果使用3块,甚至不足也会使氧气流入)。每两个月只拉一次枫叶也有帮助。

匿名 said...

您提到您多次使酸味酵母饼变质,并且比原来的瓶残渣变质效果更好。我假设您的反馈不是来自初级细菌(主要是初级酵母菌株),而是次级细菌的混合物到底是什么?因此,这个蛋糕已经放置了一年或两年,是否需要在启动器中重新激活它才能重新放置蛋糕?题外话:请把书写给你'重新考虑写作,并由Brewers Publications出版,这将是对酿酒文学的宝贵补充。

疯狂发酵主义者(Mike)说过...

重新竞技场的结果'一定会更好,只是更酸/笨重。在某些情况下更好,而在另一些情况下则更糟。一世'既要投放一级酵母蛋糕,也要投放二级酵母蛋糕。投放主要蛋糕还有很多其他微生物,并且肯定可以奏效(尽管'不知道第一批的结果就很难判断)。如果您要投放次级酵母饼,我还将添加一个健康的Sacch菌株,在高啤酒,低pH值的酸啤酒环境中放置一两年,会使这些细胞的形态变差(而Brett和乳酸菌会没事的)。

这本书在作品中仍然很好。一世'我几乎完成了研究阶段,所以我很快'会直接与酿酒商联系以获取提示/报价/图片等...仍不确定我是否'我会去学士学位路线或自行发布,我'我需要研究他们提供的服务。

罗杰说过...
此评论已被作者删除。
罗杰说过...

嘿,迈克,

意识到这是一篇较旧的文章,但我认为这最适合用于'general' 酸 beer related question.

I am about to bottle my first 酸 (excluding Berliner-Weisse). It is based off of your temptation clone, I used cabernet soaked oak instead of chardonnay. It was fermented with Roeselare in the primary and lots of bottle dregs (Russian River, Jolly Pumpkin and more).

重力下降到1.002-1.003,并且味道很好,我预计大约3周后即可装瓶。我正在辩论是否"re-yeast"在装瓶时间。我并不担心迅速碳化。我更关心它最终会完全碳酸化。

您会想到使用香槟/葡萄酒酵母帮助瓶碳酸化的任何弊端吗?我不会'没想到它会对风味产生重大影响,但是如果让布雷特奶酪随着时间的流逝进行加工会带来任何好处,那么我也会考虑。

您是否认为,用葡萄球菌菌液灌注会降低瓶子长期老化的可能性,而不是使它与小瓶/小虫放慢状态呢?

感谢您的写作,我已经阅读了好几次,它非常有帮助。

疯狂发酵主义者(Mike)说过...

很高兴听到,并祝贺听起来像是美味的啤酒。

我不't see any drawback to pitching a bottle conditioning strain except slightly more sediment in the bottles. The beers will still evolve over time. It is more about how soon you want to drink the beer, in addition to taking longer to carbonate non-repitched beers also tend to develop and then lose some odd flavors after bottling (my pale 酸s especially get sort of a wheat-cereal flavor for ~3 months after bottling).

祝好运!

Itoriapt说过...

我刚刚阅读了有关酿造酸啤酒的文章,并且打算尝试一下。我很好奇,如果用木封口机密封5加仑木桶的一端以外的所有东西,可以防止其蒸发过多的啤酒并吸收过多的氧气。根据我的计算,这将使5加仑的桶保持不变表面积与体积之比为53加仑桶,尽可能达到透氧性。您仍然会使啤酒与木材接触,这可能会给它带来过分的橡木味,但我当时想,如果您在桶中进行一些桶清洁操作,那么它会凝结橡木味。在购买木桶之前,我只是想要一些输入。

疯狂发酵主义者(Mike)说过...

我会担心将任何东西放在没有't食品级(我认为其中包括木质密封剂)。您也许可以用石蜡在桶壁上涂漆,但是我’我不确定是否值得付出努力。一世’d可能只是将啤酒放在酒瓶中陈化,直到重力稳定为止,然后将其放入酒桶中,直到您喜欢木/醋酸盐特性后再装瓶。混合也是一个不错的选择,您可以过量浸泡啤酒,然后使用它为其他玻璃/塑料陈年啤酒添加橡木风味。

老实说您第一次尝试’d仅仅使用一个马桶可能会更好,虽然我喜欢木桶,但将马桶与橡木块一起使用的结果几乎一样好(木质字符不’t quite as complex).

祝好运。

dcHokie说过...

Mike, another question about your 酸 racking-process/schedule.

结果是最好的证明,但是我'我对纯净的先驱先后配药的次要方法与同时发动的先驱+虫子先有方法之间的差异感到好奇。您'我在这里(以及HBT和BYO)说过'使用后一种方法可获得最好的效果(同时使用变音键+虫子,然后连续数月/年搁置到中学)。显然,布雷特(brett)/内科(lacto)/ pedio(pedio)在衰减/权宜,食物来源,停留在溶液等方面的行为与休克不同,但是我的一部分仍然很难摆脱我的观念。'm在该过程之后将大部分或大部分错误都清除掉了。 (一世'可能缺少某种东西或躁狂,或两者兼而有之。)在3-4周内,微生物是否在产生足够的长链糖以使虫子留在溶液中?

PS:您最新的BYO文章非常好阅读

疯狂发酵主义者(Mike)说过...

啤酒的原因'酵母是如此的絮凝,以致于该特性已被一代又一代地选择(因为啤酒酿造商将其重新堆肥或顶耕后,高度絮凝的细胞更有可能进入下一批次)。布雷特没有选择压力,与酵母菌相比,细菌很小,除非有一定的时间负载,否则细菌不会脱落。看起来像纯净啤酒的啤酒仍然可以达到100,000个细胞/毫升,所以不要’不必担心(即使冷啤酒也有足够的酵母悬浮液产生碳酸盐)。如果您真的很担心,只需将一些碎屑吸进次级容器中-啤酒酿造商会死一些'酵母只会帮助布雷特。

很高兴您喜欢这篇文章!我是几个月前寄出的,开始担心他们没有’不会发布它。

不太专业的啤酒博客说过...

很棒的帖子和博客!一世've been getting into brewing 酸 beers and your blog has been a valuable resource! 能够'等不及要多了解您的书!干杯!

dbc5说过...

您对每批重复使用酵母有何建议?您是否建议在将前一批啤酒放入第二批啤酒之后,直接在第一批酵母上直接投放新一批啤酒?您是否可以像商用瓶装残渣那样简单地从原浆中提取残渣并将其分成新批次?考虑到它们的庇护所,主要细菌中的虫子是否足够活跃从而可以投放't yet 酸ed the previous beer they were sitting in (primary for 3 weeks)? 谢谢。

疯狂发酵主义者(Mike)说过...

三周后,您可以在初榨底部使用一杯酵母浆。我不会’t pitch the whole yeast cake, it would just be too many cells. 您 will most likely end up with more 酸ness in each subsequent 重复 (all other things held constant) because bacteria reproduce much faster than yeast.

如果您有较旧的批次想要从中收获,例如第二批次,那么我会拿半杯的浆液,并用新鲜的啤酒酿造机进行添加’酵母以确保健康的发酵开始。

祝好运!

杰伊 said...

一如既往的迈克尔,精彩的帖子。只是想发表一个谢谢,感谢您记录不完整的文档。

just getting ready to bottle a flanders and it sat in a barrel (5 gal) for 8 months (the barrel has been used for many things, this is the first 酸 so the oak characteristic is pretty spent)

我先弄清楚,不加清洁就装满了桶。

just curious as to your thoughts, etc., about fermenting straight in a barrel (my house 酸 culture which has everything in it) - it'll be the 3rd "re-pitch"事实证明这种酵母非常具有攻击性。

除了确保我发酵达到最佳状态外,我'我很想知道您对在桶中直接发酵的任何意见。

疯狂发酵主义者(Mike)说过...

我和内森(Nathan)在酒桶和避风港为我们的酒桶solera做了初步发酵't had any problems with it. Leaving a 酸 beer on the yeast will give it a funkier more 兰比奇-like character in my experience. As 酵母菌 dies it releases nutrients and fatty acids that will benefit the Brett and provide additional substrates for ester production.

安吉说过...

I had a lychee 酸 a couple weeks ago that was mind blowing! I am new to brewing so I know this is way out of my league for now but thanks for such a great blog that I know I can come back to when I am ready. ;)

埃里克说过...

什么'您的程序可以添加更多的渣reg吗?放在里面有渣or的新瓶子里还是扔进去?如果是后者,我'd think you'd想让小男孩摇一摇,但这会带来潜在的氧化问题。

疯狂发酵主义者(Mike)说过...

我只是把酒渣打成漩涡然后倒进去。不需要摇晃/搅动,它们最终会漂浮并繁殖以达到剩余的可发酵物。

匿名 said...

添加橡木,葡萄酒或水果后,您是否需要进行任何消毒处理?我知道在此过程中的后期添加的风险还不错,并且您有意将啤酒与其他细菌一起感染,但只是好奇是否'是您担心的事情。

谢谢

疯狂发酵主义者(Mike)说过...

Honestly just about all of the major 损坏 microbes in beer are added intentionally to 酸 beers, so 我不'不必担心从木头/啤酒花/水果中引入更多的东西。关键不是控制微生物,而是控制条件(例如使氧气暴露最小)。

匿名 said...

感谢您的精彩文章,以及您总体上出色的博客!我才刚刚开始酿造酸啤酒,并有一个疑问。我开始了初发酵"cleanly,"与White Labs比利时Ale酵母混合,并计划在二级酵母中添加White Labs比利时酸混合物1。在发现并阅读了这篇文章之后,我改变了主意,并决定尽早添加酸味力量,以实现更多的时髦。因此,当事情确实在做饭时(发酵管中不断的气泡),我投入了约24小时进行发酵。我投球后,一切突然停止了。没有气泡。没有。那是48小时前。我杀了那批吗?我在想,随着干净的酵母优雅地完成狮子工作,酸味家伙会慢慢接管'初级发酵的份额;我没'不要指望事情停下来。有什么想法或建议吗?谢谢你的帮助!

啤酒工匠说过...

迈克,年轻的瓶子里有麦片/谷物的味道-您认为吗's low levels of diacetyl? I have a similar taste in my 酸s, and it almost has a caramel note to it. A lot of off-tastes can come across differently 在 low concentrations. The fact that it gets "cleaned up"也将指向二乙酰基。

我确实有几个问题:
- How soon after bottling to you typically sample the first bottle of a wild or 酸 beer? I have a gueuze (actually unblended 兰比奇) in bottles, and I am DYING to pop one. It's been 25 days.

-您有解决瓶中薄膜的方法吗?我做了一个赛桑,几个月后我用瓶装的酒渣结束了,它形成了一个很讨厌的皮肤,'确实会随着时间,寒意或激动而消散。我可以在装瓶前用二氧化碳吹扫瓶子,但这似乎与这些啤酒的质朴特性背道而驰。是否会等待更长的时间才能避免使用防护膜?

疯狂发酵主义者(Mike)说过...

什么 I taste is more dry/wheaty, which doesn'在我看来,味道像丁二酮,但在低水平时肯定是个奇怪的表情。

I'通常会在三周左右打开一个瓶子,以确保它正在碳化。尽早尝试无害,只是在开始的几个月中避免喝一半的水。他们'll only get better!

没办法'm注意避免在未经巴氏消毒或强行碳化的情况下避免瓶中的薄膜。如果打扰瓶子的侧面,可能会使它不那么难看,否则会打扰您。

希望对您有所帮助,对于响应缓慢(从GABF回来)表示抱歉。

啤酒工匠说过...

巧合的是,我在星期五打开了我的第一瓶gueuze,我变得更加自信,我得到的味道是二乙酰。它对我来说确实像早餐麦片,但是在这种啤酒中,它具有很多这种味道,但它也具有奶油糖的特性。大约3个月后,我最后一次拥有此角色的啤酒就清理了。

Next time you taste a young 酸 of yours, Mike, ask yourself if it's diacetyl. 您 and I may not be having the same fermentation byproduct, of course.

泰勒 said...

嘿,迈克,只有2套装瓶设备,您有没有在啤酒中品尝过百老汇/乳清干酪,而这种啤酒只是在小瓶中添加了布雷特?

I hypothesize that the final gravity might not leave enough for the additional 酸ing, but that'只是一个猜测。我在brett c上有一个大麦酒老化,我想把其他的bug排除在外。

疯狂发酵主义者(Mike)说过...

Agreed, lactic acid bacteria need quite a bit of residual gravity to create their acid, something few Brett beers have. Never had an issue using the same gear for 酸 and funky beers. No harm in doing some extra cleaning/sanitation before bottling the barleywine. 祝好运!

克里斯蒂安 said...

嗨,迈克。一世'已经关注您的博客已有一段时间了,您've inspired me to brew my first 酸, a flanders 红. I plan to use the 怀氏 Roeselare blend in the primary without any other clean yeast. Would you recommend me to rack to a secondary or could I leave it to age on the yeast cake?

疯狂发酵主义者(Mike)说过...

我也总是喜欢添加一些新鲜的酵母,我只是不'在我的第一只Lambic花了四天才开始使用Wyeast Lambic Blend之后,请不要相信这些混合物能够快速进行初步发酵。

I rack everything except 兰比奇s to secondary, Flemish 红s tend to have a 清洁器, less rustic/funky character. 您r choice though.

乍得B说过...

Have you ever kegged a 酸? If so, did you force carbonate or re-ferment in the keg? If you haven't kegged a 酸, why not?

我有来自More 啤酒的Consecration套件,我们刚刚进行了4个月的味道测试,而且蛋art很微妙。看来它将至少存在3或4个月。

谢谢。

疯狂发酵主义者(Mike)说过...

I tend not to keg 酸s because after all the time/effort, I want to enjoy them over a couple years. However, I have force carbed a couple of dry hopped 酸s with 一般ly good results (I have a blended 酸 dry hopped with Comet on now). No reason not to keg condition, but it would take longer (and I tend to keg 酸s beers best drank fresh).

乔纳森·哈登说过...

我知道您能从中获得很多,但这是非常有用的资源。谢谢!

现在我可以't seem to find the "answer"到...一个月前,我向布雷特·布鲁克斯(Brett Brux)推销,最近的重力是1.020。一世'尝试进行Supplication克隆,样品在黑皮诺中被窒息。无论如何,Brett Brux /和White Labs Sour Mix(brett / lacto / pedio)的正确发酵温度是多少?我似乎找到的只是"above 70" and that is only part of the 回答.

再次感谢!

疯狂发酵主义者(Mike)说过...

Russian River ferments their 酸s in the low 60s to 红uce the prevalence of 醋杆菌. Aging in carboys, temperature is a much lesser issue because they are impervious to oxygen. I'从60年代到70年代的高温,我的运气很好。理想情况下,您希望每天保持稳定,全年都可以很好地进行更改(有些制造商认为这是有益的),但是您不希望这样做'不想让微生物迷惑的疯狂波动。

匿名 said...

麦克风:

I'm getting close to packaging my first 酸 and trying to decide whether to keg or bottle.

Re Kegging 酸s, why would that prevent you from enjoying them over a couple of years? Wouldn'它最后在小桶里吗?以及为什么需要更长的时间来调节小桶?

我最担心的是小桶中的交叉污染,但我想我可以使用野餐水龙头,而不要通过常规管道。

有什么想法吗?

谢谢。

疯狂发酵主义者(Mike)说过...

Theoretically a 酸 beer will last just as well in the keg as it will in the bottle. However, I find it easier to save more 酸 beers longer when they are in bottles than on tap. I also like knowing exactly how much I have left. Natural conditioning tends to do great things for Brett character as well, and I like to witness the beer change over time 在 cellar temperature.

I tend to only keg 酸s I want to drink relatively quickly, often those I dry hop. I use a cobra/picnic tap. The only big issue with that is the drips into the kegerator, just be careful on where the bugs end up!

匿名 said...

我正在途中遇到一些ECY01,'m preparing to make my first Brett 酸. This awesome post is my road map.

I'然而,我对麦芽汁在投球之前的曝气/充氧感到困惑。是理想的还是必要的事情,如干净的茶点。发酵,还是一件坏事? (一世'我正在思考上面关于pedio的说法。能够'不能接触氧气,也要考虑醋杆菌。)

疯狂发酵主义者(Mike)说过...

Pre-fermentation aeration is fine for a mixed fermentation 酸 beer, as the brewer’酵母会在产生乙酸之前使用氧气。一世’听说Al建议将他的ECY混合油中的一半保存起来,以便以后发球以防止Pedio出现问题,’从来没有遇到过让整个设备充气和倾斜的问题。

匿名 said...

谢谢, Mike. 我不'无论如何要加倍加气。飞溅和震动仅45秒。

我的ECY01今天到达,在行驶2800英里后,冰袋仍然很冷! (新泽西州特伦顿(Trenton NJ)至华盛顿州奥林匹亚(Olympia)。

I'我为酿造这种啤酒感到兴奋-我'm looking 在 something like a 酸 Southern English Brown. A fellow on the BBB suggested that with ECY01, a whole lot of crystal malt wouldn'不能完全衰减。什么'您将使用的最水晶?

谢谢-托尼·珀金斯

疯狂发酵主义者(Mike)说过...

其实我最近 阅读有关实验 由HBT的某人进行的操作没有'当添加纯麦芽水晶啤酒时,衰减率差异不大。在the糊中,提供的大多数糊精被基础麦芽中的酶进一步转化为可发酵糖。如果您的目标是为微生物节省更多的发酵剂,那么提高糖化温度是最简单的方法。从风味的角度来看,添加所需的水晶麦芽的数量,可能在0-20%的范围内。

匿名 said...

再次感谢!

-托尼

匿名 said...

Mike, I have a question regarding bottling. I will be bottling my first 酸 soon and I'我试图决定我应该塞软木塞还是塞帽。软木塞是否有好处,例如更好的长期老化效果,还是我可以封口?再次感谢您的精彩博客!

疯狂发酵主义者(Mike)说过...

除了时髦的外表,真的没有't any advantage to corked and caged bottles. Most of my 酸s go into plain 12 oz capped bottles. If you were really pushing the carbonation, it would be safer to go with heavy champagne-style bottles, but for most 酸s (assuming the gravity is stable) that isn't necessary.

说过...
此评论已被作者删除。
疯狂发酵主义者(Mike)说过...

据我了解,Pedio倾向于在低氧环境中工作,但酿造过程中使用的菌株'被氧含量升高杀死。如果您担心,您可以节省一半的酒渣,以便在初始沥青后12-24小时添加到麦芽汁中。

D表格 said...

感谢您的所有帮助'通过这个很棒的博客。

I finally got around to brewing a 酸. Made a Flanders 红 a couple months ago that is aging in a better bottle right now. Pitched the Brewing Science B-73 Roselare Blend since the LHBS had a jug and gave it to me. Is it strange that it had some 酸 taste to it after 2 months (when I transferred it)?

有这么多的乐趣,我上周酿造了Berlinerweiss,并投放了苹果汁发酵剂和US-05。我的炉膛闻起来像香蕉。这是如此令人上瘾,特别是对于像我这样喜欢喝酒多于喝酒的人。

能够'等我下次前往SD的旅程时,请立即前往《现代》。

疯狂发酵主义者(Mike)说过...

根据微生物和啤酒,您'll often have some 酸ness within the first few months thanks to the Lactobacillus. Generally 佩迪奥coccus will take longer to complete the 酸ing.

很高兴听到你’ve been enjoying brewing 酸s so far!

匿名 said...

关于橡木老化的问题-任何人都可以调和"directions"关于使用橡木螺旋纸,说明它们只能使用6周,否则将超过橡木与在橡木桶中老化1年以上?

薯片/立方体可能有所不同"only use for x"时间表,但我怀疑不是'在任何情况下,差异都远不如使用橡木桶所能达到的效果/朗比啤酒厂的效果差。

谢谢。

疯狂发酵主义者(Mike)说过...

这完全取决于您添加的数量。几乎所有桶装陈酿的啤酒都在已经陈酿了葡萄酒或烈酒的桶中陈酿。这使橡木变香'的角色。像全新的酒桶一样,使用大量新鲜烤制的橡木(如方块或螺旋形)可迅速使啤酒变得过剩。

I'从未在橡木桶上使啤酒老化一年或更长时间的问题。我倾向于每盎司使用5加仑,而我'首先将它们蒸或煮几分钟,以去除一些生食"lumber" aromatic from it.

希望有帮助!

匿名 said...

Thoughts on a primary 酸 yeast cake? It has been in a brewing bucket with sealed lid. I originally intended on using it after transferring the original 酸 to secondary. Now I have both the primary and secondary about to open up. Bottle dregs in the primary with brewers yeast and bugs in the glass carboy secondary on oak chips. One year in the making and about to bottle for competition.

我应该再使用一次浆中的任何浆液,还是已经放置了一年,所以会变质吗?中学呢?直接摊开还是保留一些浆液,并在啤酒酵母的旁边添加?

Also, best carb volume for a 酸 stout using bottles and caps. No corker 在 this time.

提前致谢。

疯狂发酵主义者(Mike)说过...

我不会'不要相信那么久的主要酵母饼。半杯中的半杯浆料加上新鲜的啤酒酿造机'如果您喜欢结果(听起来像您所做的那样),则酵母很聪明。

I like low carb, especially on something as complex and potentially sharp as a 酸 stout. 我不会't go over 2.2-2.3 volumes of CO2. Hopefully the competition is a few months away, bottle conditioned 酸s often get a little weird for awhile.

匿名 said...

我计划使用香槟酵母来帮助增加碳水化合物,因为最后一个样本基本上是平坦的。如果使用您推荐的2.2-2.3体积,酵母会比碳水化合物高吗?瓶子调理的新手。

Also, looking for a solid berliner base to create a split batch 酸 mash and harvested Bells oarsman ale bottle dreg yeast strain.

最好 酸 info online by the way!

疯狂发酵主义者(Mike)说过...

添加香槟酵母是't about your target carbonation, or current carbonation, but the health of the residual yeast. A couple grams of Champagne or wine yeast, rehydrated, goes into most of my 酸s 在 bottling. I find the standard priming sugar rate (determined by a priming calculator) works perfectly for most 酸s aged in carboys and better bottles. Anything barrel aged needs about .4 volumes extra to reach the target in my experience.

最好 of luck! All of my Berliner have been mixed fermentation, never been a big fan of most 酸 mashed beers, even the best ones tend to have a hint of vomit to my nose.

匿名 said...

Is it bad to move a 发酵罐 around that is aging a 酸 beer? Will this mess it up or cause any weird flavors or anything? I have one of my 发酵罐 aging a flanders 红 in my fermenation fridge and the only time I really dont want it in tere is when I throw in a new batch of wort to finish chilling it down to pitching temps. Its hotbhere in the summer so immersion chiller doesnt work as well :)
感谢您提供的所有出色信息!

另外,您建议在将橡木块放进啤酒中之前,先将其放到黑比诺葡萄酒上多长时间,以增加啤酒的外观,然后禁止橡木去掉一些葡萄酒的味道?谢谢!

疯狂发酵主义者(Mike)说过...

Not ideal to move a fermenting 酸 beer around, but only because it could sink the 防护膜. If you aren'在桶中老化或抽取频繁的样品,这可能不是'是一个重大问题。尽量保持温柔。

I'd宁可分别添加橡木和葡萄酒。只需添加橡木调味,然后与葡萄酒混合即可获得想要的装瓶风味。酒会氧化并变成醋,因此,如果您想在酒中浸泡橡木桶,'d在暴露于空气中必须非常小心。这不是'浸泡在强化葡萄酒或烈性酒中是一个问题,但仍然更容易单独添加它们。

拉哈珀说过...

I've brewed a few 酸 beers and I too have noticed the "cereal/cheerio"在其中完成。您提到味道最终消失了。味道消退需要多长时间?您是否总是随时间装瓶并测试?我的啤酒仍处于中等水平,因此想知道是否要转移到瓶中并陈年,还是将它们留在瓶中更长的时间,直到风味消失。

疯狂发酵主义者(Mike)说过...

嗯,我一般不'直到我装瓶之后才注意到那种味道。通常需要3到6个月的时间才能消退。如果重力稳定,我可以't think of a reason not to bottle. 我不'相信这是一个字符(如硫),需要允许其逃逸。

kurineru说过...

I'm getting ready to brew an RR Consecration clone and I want to make sure that it gets as 酸 as I'd like it to be. I'我已经阅读了您有关此问题的几篇文章,'m thinking about the best way to go about inoculating it. In order to get it as 酸 as possible, would you suggest introducing Brett, Lacto and 佩迪奥 as well as something like 怀氏 1762 in primary, then racking it over to secondary on currants and letting it go?

疯狂发酵主义者(Mike)说过...

听起来不错。俄罗斯河做很多调和,它们做成了特别的酸味"acid beer" that they'll blend in to add acidity for many bottlings. 您 might consider something similar, getting a really 酸/strong beer is tricky without blending.

GUI_Center说过...

I am new to brewing 酸/funky beers, but I had an extra gallon of a beer I made and decided to put it in a 1 gal glass carboy and throw Brett B. in there. I know it will add some funk but not really a true 酸. For my first experiment I am not sure if I should now add some 佩迪奥/Lacto or wait and see how it turns out. Any advice? the FG was around 1.011/1.012 and the Brett has been in there for about 3 weeks now.

疯狂发酵主义者(Mike)说过...

布雷特不'乳酸菌需要很多发酵才能使其发挥作用。啤酒一无所知's hard to give advice, but if you want some acidit you can try pitching 佩迪奥 (or dregs from a favorite 酸 beer). If not, wait until next time and aim for a higher FG pre-souring.

内特说过...

Mike very new to 酸 beer brewing and I saw you mentioned you don'建议使用较小尺寸的橡木桶。我一次只能生产大约5加仑的批次。使用19升橡木桶陈酿会不会出现问题?您是否认为它太小会引入太多氧气?顺便说一句,写的很好,非常有帮助!

疯狂发酵主义者(Mike)说过...

自从我写这篇文章以来,我确实从一个小型酿酒厂拿到了两个20升的橡木桶。老实说,使用桶的工作量和费用增加了't produce beers that were appreciably better than the dozens of 酸s I've aged in carboys with oak cubes. 您 can certainly give a small barrel a shot eventually, but 我不'看不到从那里开始的充分理由。

未知说过...

我有一个关于头部空间的问题。我刚开始酿制酸味,我做5加仑。我只是将其中一个转移到了中学,由于某些损失,我的顶空空间要比平时多。我从水箱里射出了一些二氧化碳,但是由于这种气体将老化相当长的一段时间,我有点担心。我相信这是正常的,上面已经形成了薄膜/结壳,这会完全保护它吗?我应该担心这么大的空间(价值1加仑),添加更多的二氧化碳,及早转移到小桶吗?任何指导将不胜感激。谢谢

疯狂发酵主义者(Mike)说过...

对于桶而言,顶部空间是一个严重的问题,在桶中暴露的木材可能会变干并让过量的氧气进入。在花花公子中,那不是'只要你是这样'不要太频繁地抽取样品。保持气闸充满,连接塞子,啤酒就可以了!

改革者说过...

通过阅读这些内容,我发现自己对有关氧气的讨论感到困惑。显然,一旦发酵开始,氧气与其他啤酒一样都是坏事。但是,在这里你说你'我注意到你不'除非您将所有东西都放在第一位,否则就不会有很好的酸味,因为在橡木桶中没有第二位,布雷特不会'不要暴露在氧气中。这让我开始思考,在陈酿过程中每月大约添加少量的O2是否有益,但是对于本文的其余部分,您似乎非常想像限制其他氧气一样限制O2的暴露。我想我只是想知道O2是否是一个令人担忧的问题,为什么在使O2进入的桶中酸味会变好。感谢如此出色的帖子!

疯狂发酵主义者(Mike)说过...

I view oxygen in 酸 beers in the same way I view water treatment: an opportunity to improve your beer somewhat, but 在 high risk if you aren'小心/准确。氧气过多会很快变成啤酒醋酸(醋),这也导致形成乙酸乙酯(溶剂-指甲油去除剂的量适中)。

必须将桶装满并控制温度以减少这种过高的醋虫活动的风险,不可渗透的发酵罐要宽容得多。

我不会'不能说桶装啤酒比桶装啤酒糟,它们只需要稍有不同的过程即可产生最佳结果。

默金人说过...

你好,迈克。
再次感谢您的包容性文章。在获得您的书的副本之前,这将继续是我的首选。

My question is about wood. I have four 酸 batches under my belt, and my process has been to let the beer 酸 for 12-18 months, and then add the oak (1 - 1.5 oz) for the final two months or so. I taste the beer, then bottle when the oak character reaches the level I want. I notice that you (and most others) add the oak 在 the beginning of the aging period.

I plan on using the latter method on my next beer, but wonder what may be the risks of adding the oak late. I have noticed some poor head retention in my 酸 beers, and wonder if the timing of the oak my be a factor.

一如既往的感谢。

丹妮说过...

I saw a mention of a Better Bottle in the article. Do you find it OK to age your 酸s in plastic 发酵罐 for a year or more? I'到目前为止,我做了几件事,似乎以为我'我有不错的成绩,但是我'我想知道塑料是否仍然是'通常可以长期存放。

总的来说,我认为这是一篇很棒的文章和博客…谢谢,我才订阅!

疯狂发酵主义者(Mike)说过...

I've aged 酸 beers in plastic carboys for as long as two years without issue.

桶是我避免长期储存的塑料发酵罐。这不是因为材料不同,而是因为很难完全密封的盖子!

未知说过...

I am just getting into the world of 酸 beers after a week long trip to GABF 2014 and tour de Colorado. I want to start brewing them 在 home but have a time issue. I will be moving to one location in about 8-9 months and will only be there for about 9 months before moving yet again to a more long term location. A few questions/concerns that you may be able to help with:
1. From reading your book and other online posts it seems like 1 year or more is the best time frame for a 酸 and that 酸s are ready when they determine they'重新准备。我想尝试这些啤酒,并进行2次三加仑的分批处理,以摆弄不同的水果,瓶渣,橡木等。较小的3加仑批次所需的时间(相当于5 gal完整批次)所需要的时间(一年) ?

2.如果我确实跳进去,只有8-9 mod,而啤酒没有'准备好品尝,啤酒的流放不好吗?一世'我假设是的,但你永远不知道。我想所有的晃动都会干扰薄膜,并在啤酒中引入氧气。更不用说移动几个啤酒瓶的麻烦了。

我知道这是一个长期的过程,如果正确执行并且不加急,可能会产生一些出色的结果。一方面我不'我想等18个月后才能到达我的长期住所才开始使用,因为这意味着2.5年后才可以装满第一批产品。另一方面,我不't want to rush the process and waste a potentially good batch of 酸 just because I want to have some soon (the next 9 months) rather than later (nearly 3 years).

任何建议/经验,将不胜感激。

特拉维斯说过...

您好,

Quick question. First time brewing a 酸. I used a saison base, added Brett and harvested dregs from some Oude Tart and Quetsche Tilquin after a month.

It's been 4 months, and the 防护膜 has dropped. As soon as it dropped, I got a thin white film starting around the edges of the carboy, and slowly starting to cover the entire surface. Is this normal? I want to add oak cubes, and let it sit on them for a while, but 我不'不想打扰什么'继续。忠告?非常感谢,并热爱您的工作!

疯狂发酵主义者(Mike)说过...

膜片有时会掉落并重新形成,无需担心。这次可能是一组略有不同的微生物。加入橡木,表膜就可以了!

未知说过...

一年前,我做了第一次酸味,佛兰德红。我只投了一包Roselare,然后在3周后转移到一个装有橡木块的玻璃小酒瓶中。所以我从来没有一个真正的防护膜,但是我确实有一些浮干的白色筏子,这些筏子是在我取样后形成的。现在大约是1.012,不是很好。所以现在我想再做一个,我想从一开始就用一些泥浆来增加酸味。既然细菌似乎正在散去,是否将其推向另一个坏主意?我不 '不需要太多的乙酸。 c02清除新的卡口瓶会有所帮助,还是我会引起问题?

未知说过...

您是否在添加水果之前对水果进行了消毒,还是没有必要?如果是这样,怎么办?

谢谢,优秀的帖子!

疯狂发酵主义者(Mike)说过...

For a 酸 beer, 一般ly not (there aren'所有这些都需要担心的许多错误"spoilage"里面已经有微生物)。无论如何,以1.003的酒精含量和低pH值喝啤酒实在是太荒凉了!一些酿酒商有意提早添加水果,希望微生物能够增加当地的菌群。对于干净的啤酒我'经常使外部快速浸入Star-San(以及刀和切菜板)。

未知说过...

有什么理由可以't bottle the 酸 before it tastes right, and let it age until it does (rather than waiting until it tastes right before bottling)?

I'd最好不要将发酵罐捆起来2-3年。

疯狂发酵主义者(Mike)说过...

如果重力不'稳定后,装瓶后产生的二氧化碳量可能是灾难性的。下降0.001将产生0.5体积的CO2。还有一些化合物需要排气(如硫),过早装瓶,它们'会被困住。 兰比奇的一些特色风味还来自长期暴露于自溶,橡木和微氧化作用下而获得的'不能从瓶子里得到很多。等待的另一个好处是,您可以在成熟后进行混合,啤酒花或水果。这就是说,在某些情况下,您可以提前九个月装瓶,但是散装陈年有很多优势!

约翰·麦克弗森说过...

迈克,我刚读完你的书,我'我正在计划我的第一个酸味。计划是共同投放英国强力啤酒酵母,1包Roeselare Blend和一些Yazoo Deux Rouges残渣。初步发酵完成后,将加入浸泡过波旁威士忌的橡木块(1盎司,5.5加仑)。我的问题是:将所有东西放在主瓶(更好的瓶子)中几个月是一个坏主意吗?一世'd最终希望在包装之前尝试将其分成2个小罐子,以尝试水果等,而我'我希望尽量减少我的"sour" carboys. 谢谢!

疯狂发酵主义者(Mike)说过...

It'会给它一个更加粗鲁/笨拙的拉丁风格。没错,这取决于您要做什么。祝你好运!

未知说过...

Is it a bad idea to age a 酸 beer in a soda keg? I know when cooking, acidic ingredients 一般ly specify plastic or nonreactive mixing bowls. Are 酸 beers bad in a stainless soda keg? I've got too many!

疯狂发酵主义者(Mike)说过...

不锈钢是可以与酸混合的非反应性材料之一。一世've never had an issue with 酸s and kegs.

迈克·B said...

有关向lambic中添加水果的问题。一世'd想要一直将所有东西都放在第一位,我是否应该担心将水果直接倒入陈旧的啤酒中(而不是放在第二位的顶部)?氧化是我最关心的问题,因此添加水果后用CO2吹扫顶部空间会有所帮助吗?一世'我读过布雷特也可以消耗过量的氧气,这是正确的吗?如果是这样,是否可以缓解打开盖子进行采样,添加水果等时进入的氧气?谢谢,喜欢这个博客!

疯狂发酵主义者(Mike)说过...

如果您有足够的头部空间用于水果加新的发酵(通常不会'看起来很像),那么您应该可以将水果添加到主乳中了。我发现将水果放入空的发酵罐中比较容易,如果需要的话用CO2吹扫,然后将一些/所有陈酿的啤酒放在上面。

Brett可以清除O2,但如果有足够的话,也会产生高于阈值的乙酸。

J said...

Could you recommend a specific strain of dry yeast to reyeast with 在 bottling? 我不't want to add a "killer", and 我不'对酒和香槟酵母了解不多。谢谢!

另外,我绝对喜欢读你的书!第一本书我'我小时候就读过封面。也谢谢你

疯狂发酵主义者(Mike)说过...

真正的杀手strain不是'在此过程的后期引起了很大的关注,因为酿酒酵母可能已经死了,而酒酵母'易受杀伤因素的影响。我最经常使用巴斯德勃朗峰香槟。

匿名 said...

谢谢!

未知说过...

嗨,迈克。我在初次发酵中酿造了酸啤酒,加入了Wyeast Belgian Lambic Blend和一些瓶装酒渣。在玻璃酒瓶中存放一年后,没有搁置,味道还不错,带有淡淡的布雷特风味和温和的酸味。 SG为1.010,并且自6个月以来没有变化(OG为1.049)。酸味似乎也恒定不变,pH约为3.8。为了获得更多的乐趣和酸度,我计划添加多种微生物。我从两个小布恩·欧德·克里克(Boon Oude Kriek)瓶中取出渣the,制成了发酵剂。现在过了四天,我开始重新思考,因为发酵剂中有乙酸味,不是很浓或不太令人讨厌,但是还是。我放在搅拌盘上,温度27-30°C,没有气闸,只盖了一块面巾纸。我想知道的是:
您认为这是布雷特还是醋杆菌?
无论哪种情况,如果我使用它都会破坏批次吗?
用拉米布渣做发酵剂是错误的吗?
我应该避免在起动器中放氧气吗?
尽管已经有6个月的现状,但是否可以选择仅等待?

非常感谢您的精彩书籍和网站!

最好
安德烈亚斯

卡拉说过...

I bottled a 酸 I brewed over a year and a half ago and used some 红 wine yeast in with the priming sugar to try to help carbonation along. After a month I still have no carbonation. Is it possible it will eventually carbonate or am I likely going to be pouring these beers out? 谢谢 for any help you can give!

疯狂发酵主义者(Mike)说过...

你给酒酵母补水了吗?酸啤酒不是'一个醒来的好地方!

您 can try agitating the bottles and storing them in a warmer location, that sometimes helps.

卡拉说过...

我做到了,但是偷偷摸了多久。一世'我会尝试搅动瓶子,但是可以'真的让他们更温暖。我的房子在70度左右,但赢了'除非天气变化,否则不要变暖。我住在海滩附近的洛杉矶。它'现在大部分时间都保持恒定的温度。一世'几周后再试一瓶!

疯狂发酵主义者(Mike)说过...

70F应该足够温暖。在最坏的情况下,布雷特可能也会缓慢地工作。如果你仍然不'一个月内没有碳化'd开始考虑给更多的酵母补水或制作一个小的Brett发酵剂并加药/加盖瓶子。祝你好运!

安德鲁 said...

嗨,迈克,
我有一个1岁的佛兰德红's lacking 酸ness (OG 1.054, sitting 在 around 1.000 now), so I thought about adding some fruit to feed the microbes. I'd like to add some wine grapes might be a good match, but 我不'不知道我会去哪里。我在想下一次我准备红酒套件时,也许可以在啤酒中加入一些葡萄汁浓缩物。听起来像个好主意吗?
谢谢!

沃尔斯特德酿造说过...

嗨,迈克,
I'm getting ready to bottle my first 酸 (10 months old). I haven'以前没有在啤酒中添加新酵母,所以我的问题是我应该在启动糖和酵母中添加营养素,还是直接食用?

疯狂发酵主义者(Mike)说过...

您 shouldn'不需要营养,但少量会'伤害(特别是如果它是酸性或强啤酒)。一世'从来没有做过,但是在养花肉中经常添加不同的营养。

未知说过...

嗨,迈克,
昨天在给我的Raspberry Flanders Red装瓶,寻找重新发酵的比率,感到困惑,因为我检查了3个不同的来源并得到3个不同的答案。从上面:"我通常在装瓶时加入红酒或中性淡啤酒酵母,在90-100度的水中复水过2克干酵母,这是我的标准加油量(5加仑),'t hurt anything" - In "American Sour 啤酒"您写了2g / 5gal作为再酵母化率,这与MilkTheFunk一致。杰弗里·克兰(Jeffrey Crane)'s计算器把它的含量定为0.2g / gal,所以是1g / 5gal(这就是我最终要做的)。那是什么呢?酵母更少会花费更长的时间,还是永远不会达到目标量?

疯狂发酵主义者(Mike)说过...

您're changing the punctuation on the quote from this post (it says 2 grams, not .2 grams). 1-2 g of yeast is fine, 我不't think you'd notice one way or the other. The yeast should still reach the target carbonation either way. More yeast is more reliable, especially in harsher conditions like an especially 酸/strong beer.