How do you package your Sours?

[bevan]

I've got a Berliner Weisse and a Brett Lambric that I need package. What's the general consensus, bottle or keg?

 

[paulyman]

The Berliner will be fine either way if it was kettle soured and just had sacc in primary. For beers with Brett and bacteria you need to take a bit more care. If you bottle then use champagne bottles to lessen the risk of bottle bombs. If you keg then be prepared to dedicate a beer line and disconnects and probably tap to sours.

Edit - I do both. I bottle most of my sours in bottles but do have beer lines and tap dedicated to sours.

Double secret probation edit - the Milk the Funk wiki is a gold mine for everything Sour, including packaging: http://www.milkthefunk.com/wiki/Packaging

 

[bevan]

Thanks for the reply. The Berliner was a Wyeast 3191pc which has Brett in it. I think I might go down the champagne bottle road.
Looking forward to drinking these!

 

[MartinOC]

I find the best way to deal with sour beers is to dig a large hole down the back of the property & dump the entire fermenter with it's contents into it.

Douse the whole lot in petrol & chuck a match at it.

Once the fire goes out, back-fill the hole & mark it with hazard-tape for a few decades.

:icon_offtopic:

 

[bevan]

I find the best way to deal with sour beers is to dig a large hole down the back of the property & dump the entire fermenter with it's contents into it.

Douse the whole lot in petrol & chuck a match at it.

Once the fire goes out, back-fill the hole & mark it with hazard-tape for a few decades.

:icon_offtopic:

Guessing you won't be sampling any at this years GABs then? [emoji482]

 

[MartinOC]

Ripley is a bit more succinct:

https://www.youtube.com/watch?v=aCbfMkh940Q

 

[micbrew]

Ur a funny fecker ... pmsl