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Long Term Conditioning

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dcwright65

I'm going to try my hand at a sour, but want to figure out the best way to do the long term conditioning (1-3 years). I'm debating between just leaving it in the secondary and replacing the bung/airlock with a bung with no hole after I'm sure there isn't any more fermenting going on, or transferring to a keg and purging the air with C02.

I'd love to hear from others who have actually had the patience to wait that long for a beer.

Thanks

DW
 
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