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11/05/08 07:41 PM  
Bunch of questions

I have a couple one gallon batches i split from a 5 gal brew. im wondering if you guys have any recommendations for bottling? i dont like the idea of using my bottling bucket, seems i always lose half a beer which stinks normally but more so with only a gallon.

Anyone have any recommendations for a non fermentable sweetener? i want to make a sweeter sour type thing as a gift for a friend and she isnt so into the really sour stuff. not yet anyway.

If a sour/funky beer has been going a while and isnt funky enough (maybe because it was too close to fg when bugs were added) can i boil a little water and add malto dextrin then add that to the beer to give the critters more to eat?

thanks for any help!!

Al B
11/06/08 08:02 AM  
Re: Bunch of questions

For bottling, I highly recommend a Corny keg & Co2 tank to push brew into bottles. By far it is less waste, less oxidation, and easy once you're set up.

Lactose is a possibility, except if your beer contains B. clausenii (which is the only brett capable of fermenting lactose I believe). Of course, if she is lactose -intolerant...........well, the artifical sweetners are the only other possibility. I think someone use sulfites to inhibit bugs, then added regular yeast for carbonation.

You can't overdo the sulfiting though, too much will inhibit the Saccharomyces as well.

Adding maltodextrin anaerobically with fresh yeast increased funk and tartness for me within 2 weeks. That was with B. clausenii, but I would expect others will behave this way too.

Al Bug

11/06/08 11:58 AM  
Re: Bunch of questions
Thanks Al! i really appreciate the help.
Jacob Schenk
11/06/08 02:15 PM  
Re: Bunch of questions
Another way would be to rack directly into the bottles from the 1gal. you would need to use priming tabs though.

Lactose would be my recomendation too.

If its not funky enough and you are patient just raise the ambient temp to about 75-80 for 3-4 weeks that should help. Caution though if you have lacto. or ped. in it could over sour. You can dry hop a little to protect against that.

11/07/08 06:39 AM  
Re: Bunch of questions
For bottling, I highly recommend a Corny keg & Co2 tank to push brew into bottles. By far it is less waste, less oxidation, and easy once you're set up.

--This is so timely, I was just logging on to start a post about this. Does anyone else do this for ALL of their bottling? I am putting a new IPA into a keg tonight and want to bottle some to send off to a buddy (keep your eyes peeled mtc) and my plan is just to prime some bottles with a little dextrose and then fill right form the keg before I turn up the co2. I plan to use a racking cane stuck in the end of the picnic tap and turn the gas up to about 3 p.s.i.

Al, is this different from your method? How much sugar do you add to a single 12oz. bottle?

Al B
11/07/08 07:07 AM  
Re: Bunch of questions
I typically add the sugar/dme to the keg first, then rack. I'll use less than 3psi to fill, you don't need much.

I know Baums prims his bottles in the oven from a thread earlier (can't remember which one though). A little math will help based on a 5gal batch and the volume of CO2 required/style.

Also, I don't like the Muntons carbtabs and I haven't used the Cooper's priming sugar rocks you may have seen.

11/07/08 10:40 AM  
Re: Bunch of questions
Yeah, details are in some other thread but basically use a heaping half teaspoon of table sugar, per bottle, for Belgianish ~3 volumes priming -- or do the math and use a scale or special homemade scoop if you care to be more accurate.

An easy way to sterilize the bottles, and not worry about infections from the sugar, is to bake the bottles for 3 hours (watch a football game) at 285F. Higher temps risk melting the sugar, depending on how uniform your oven heat is. I put foil on the oven rack so no direct heat from the coils can hit the bottles.

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