Dirk McLargeHuge wrote:norfire0 wrote:Ok, rack off the cherries.
Again, I don't know how long you can leave it on the cherries. I just think that a year might be to long. Waiting for some experts to chime in.
Best way is to let the sour blend to do it's thing. When it's ready to be packaged, put it on cherries for a week or two, then package. If it kicks up another fermentation, it's more likely to be 2 weeks. At this point, the best thing to do is to get it off the cherries & let the sour blend eat the additional sugars that were introduced from them. It'll take out the cherry contribution, but again, they shouldn't have been added so early in the first place.
Dirk McLargeHuge wrote:norfire0 wrote:So using a glass wine thief, if I wash it with water then soak it in star San it will be ok to use with other batches?
But you will have to replace any tubing you use to transfer the sour beer. Your carboy stopper and airlock would have to be set aside. And if you bottle it, your bottling bucket has to be set aside. If you keg, you'd probably want to change the O-rings before kegging something else.
If you do keg it, you'll want beer connectors with check valves to keep the bugs from migrating to the other kegs. Ask me how I know. (I made the CYBI Bam Biere. It was great, but I had two other kegs on my system and they both soured.)
Again, waiting on an expert to chime in.
Rinsing it in water isn't washing it at all. StarSan won't do anything at that point. It needs to be actually washed with some PBW or caustic. Same with the kegs, the connectors, the check valves & any other hard parts that come into contact with it. All soft parts such as tubing & o-rings will need to be replaced.