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Vinnie Cilurzo from Russian River Brewing Company historically approached cooling differently for his spontaneously fermented "Solambic" beer. Instead of racking boiling wort into a coolship, Cilurzo runs the wort through a heat exchanger and cools the wort to 68°F, and transfers it into a [[Horny Tank|horny tank]] that is housed within the same barrel room as his other (non-spontaneously fermented) beers. Cilurzo claims that this has reduced the acidity of the final beer <ref>[https://beerandbrewing.com/podcast-episode-86-russian-river Vinnie Cilurzo. Craft and Brewing Magazine podcast; Episode 86. 06/07/2019.]</ref> (~20 mins in).
Some lambic brewers have stopped using coolships to cool wort and instead use a plate chiller and then inoculate by moving the cooled wort into a steel tank that has not been CO<sub>2</sub> purged. See [http://www.lambic.info/Brasserie_Mort_Subite#Brewing_Process Brasserie Mort Subite's brewing process] as an example. Logsdon Farmhouse Ales uses a similar technique for their spontaneously fermented ales <ref>Logsdon, Dave. "Sour Power! A Pro Brewer Spontaneous Fermentation Roundtable by Averie Swanson, Dave Logsdon, James Howat, Jeff Mello, and Trevor Rogers". 2018 HomebrewCon presentation.</ref>.
==Fermentation of Spontaneous Beers==