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Old 04-05-2012, 11:07 PM   #11
ChugachBrewing
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Nice blog. Love the photos too. If you ever come up to Portland, give me a shout and we'll swap beers.



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Old 04-06-2012, 01:48 AM   #12
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Jlem, I am going to bump up this brew to 3 gallons this weekend, similar to what you did. I think it'll be more or less a saison. Quite a bit of pilsen DME and some wheat LME. Hopped with either EKG or Spalt Select.



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Old 04-06-2012, 12:32 PM   #13
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Quote:
Originally Posted by vwbrewer
Nice blog. Love the photos too. If you ever come up to Portland, give me a shout and we'll swap beers.
Thanks. I'm having fun writing about my homebrewing. Hopefully I can keep the blog going. Thanks too about the photos - before homebrewing, photography was my obsession of choice so I try to pay attention to the photo quality (though it's tough sometimes given the same subjects over and over)

Will let you know when I make it up Portland way (not very often I'm sorry to say). Great city.

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Jlem, I am going to bump up this brew to 3 gallons this weekend, similar to what you did. I think it'll be more or less a saison. Quite a bit of pilsen DME and some wheat LME. Hopped with either EKG or Spalt Select.
Good luck and have fun with it. Keep us posted on how it turns out.
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Old 04-16-2012, 06:02 AM   #14
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Well, it seems I waiting a bit too long to put this under airlock. I pulled a sample tonight and tasted nothing but vinegar. Some acetobacter had to have gotten in at some point. Blast.

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Old 04-16-2012, 06:04 AM   #15
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I'm going to try again in a few more weeks.

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Old 04-26-2012, 04:02 PM   #16
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Thought I'd update. I freaking love this beer. Great funky brett character. Works great for a saison. Some small lactic acidity at the back, but not much. I'm expecting my sour bugs will make themselves known more in future generations.

Again the beer itself was just half vienna and half wheat. O.G. of 1.032. Finished at 1.003. A touch of Czech Saaz went into the boil, and I just threw an ounce into the keg.

Overall it's light, refreshing but really interesting from the funky yeast character.

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Old 04-27-2012, 05:53 AM   #17
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I am thinking the next time I try this, I am going to use a third wheat and two thirds Munich. It'll be a bit darker than a lot of other traditional wild beers, but I really enjoy the Munich character. That and I have thirty pounds of it I need to use up.

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Old 05-14-2012, 05:09 PM   #18
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I did a similar spontaneous batch last weekend. 5 gallon batch, 5# Munich, 3# wheat, 3# pilsner, 2# pale ale, ~40 IBU of Pearle at beginning of boil. Left the entire wort in the kettle, covered the top with cheesecloth and left out under my rose bushes overnight. I got spontaneous fermentation within 24 hours and after 4-5 days, it really kicked off! I need to take some pictures of the krausen today, but I'm afraid I've got piles of acetobacter on the top... Hoping not... I'm meaning to pitch a bunch of JP and Flanders bugs into the mix after a week or so.

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Old 06-04-2012, 03:53 AM   #19
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I live in Alaska does anyone think there are some safe bugs here we just over a really hard winter where do y'all think a great place would be to put the wort at to pick up the wild yeasties

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Old 06-04-2012, 03:56 AM   #20
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Saccromyces like to live on tree bark. Try putting your wort under a tree. I tried doing it under a rose bush, thinking something good on the flowers may help it along, but it was also under and nearby a few small trees.



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