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Old 07-25-2013, 08:56 PM   #11
RachmaelBenApplebaum
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Isn't it supposed to be funky?

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Old 07-25-2013, 09:16 PM   #12
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Originally Posted by RachmaelBenApplebaum
Isn't it supposed to be funky?
There is funky and there is oh gawd, what is that?!?
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Old 07-26-2013, 01:52 AM   #13
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I pulled it out of the keezer and set it in a room in my basement where I age my sour beers. I will put it back on tap in a couple of months and report back if anything interesting happens.

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Old 08-22-2013, 05:28 AM   #14
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Originally Posted by philiphirz View Post
I pulled it out of the keezer and set it in a room in my basement where I age my sour beers. I will put it back on tap in a couple of months and report back if anything interesting happens.
do let us know how it turns out.

i just tasted the leftovers from my Brett B starter... yuck. a mix of band-aid, smelly cheese and feet. really unpleasant. the brett got plenty of O2 on the stir plate while the starter was doing its thing, i wonder if that contributes?

i'm nervous about pitching this foot-cheese mix into my saison, but i'll spin the wheel and do it anyways. the saison will have 6 months with the brett, with much lower oxygen levels... i hope this will help.
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Drinking: a belgian pale ale, a belgian imperial stout, an Epic 09.09.09 clone, a brett'ed saison
Carbing: a hop-bursted APA, a citra farmhouse
Fermenting: an abbey ale (to be soured)
Aging: an oud bruin, a BDSA/Dubbel thingy, a soured fruit saison, my "wild oats" brett/sour, a saison with a brett mix added at bottling.
Up next: TBD, probably not brewing again until july.
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Old 08-22-2013, 05:52 AM   #15
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I'll stay tuned for the follow up, I've got my first sour going right now...

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