I brewed a beer using ECY Bug farm (Contains yeast (S. cerevisiae and S. fermentati), several Brettanomyces strains, Lactobacillus and Pediococcus) This is from last week. Today it looks even funkier with more bubbles and the white film on top. I want to secondary this in my oak barrel, but was wondering if I need to let it sit in the bucket for a while longer or is it ok to switch it over now? I plan on keeping it in the barrel for about 6 months.
If its a 5 gallon barrel, 6 months might be too long given the surface area % in contact with the wood and the air. With bug farm I would probably leave that beer in primary minimum 6 months (assuming it is in a carboy).
it is in a bucket. When I brewed I got the advice to primary until it settles down , then put it in the barrel.
The sour mixes take a while to finish up fully and gain complexity/sourness. I like to let them sit minimum 3 months a lot of times even longer.
I agree, a minimum of 3 months. but do you think I can transfer it into secondary after a month and keep it in secondary for the rest of the time?
My preference goes to leaving it on that cake for as long as possible. I mean if its tasting the way you want it by one month then by all means move it over, I like to keep them in primary for a looooong time though. Sours are truly a beer of patience.
I hear what you are saying. Just wondering, considering it is in a bucket and not a carboy, how much less of the funky-ness will transfer over if I put it in the barrel now. I would think there is enough in suspension to do it's job in the barrel. Not sure though.
