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Old 06-28-2012, 05:51 PM   #111
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I just put 2lbs because that's what the kit had in it

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Old 06-28-2012, 05:56 PM   #112
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Quote:
Originally Posted by leolee86 View Post
I just put 2lbs because that's what the kit had in it
For 5 gallons that's gonna be great. I'm excited for you guys giving this a go. I'm kegging a batch of my own in about an hour.
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Old 06-28-2012, 10:04 PM   #113
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I have a pack of the Wyeast Lambic and a pack of the Roselare - what's the consensus on which one to go with? I'm going to follow the 2-3 day @ 72F with the abbey ale yeast and then rack to secondary and add the bugs.

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Old 06-29-2012, 12:09 AM   #114
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I did the 3 day..then rack onto the currents and whitelabs sourmix vial

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Old 06-29-2012, 12:15 AM   #115
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My understanding of the directions is that we should save the oak until after the beer is sour, and then oak until done. Is that correct? Oak isn't added on day 1 in secondary?

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Old 06-29-2012, 12:21 AM   #116
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Correct, add the oak after you get the sourness you want..the page says 1-3 months

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Old 07-07-2012, 03:25 AM   #117
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Just racked over and pitched Roeselare. Both OG and FG looked spot on. When adding the currants, does anything special need to be done? I don't remember seeing anything in the instructions however I'm wondering if I should be soaking these in alcohol or something or just pitching them right in. Also, I didn't do any aeration when pitching the blend - just purged with CO2, racked, pitched, and purged again. Sound right?

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Old 07-07-2012, 03:33 AM   #118
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That's what I did as well.. and I didn't worry about cleaning the currants, figured the sour mix would take care of anything bad that happened...it only took a couple hours before I could see the sour working its magic

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Old 07-09-2012, 11:27 PM   #119
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Me and brewing buddy just racked 2 kits into carboys for secondary. Thought I'd pass along a few notes and ask a question:
1. Looks like kits are still available
2. Consider NOT using Roeselare for the initial secondary. Only reporting on research here, not results, but Vinnie lets his brett blend (with no pedio or lacto) work for 7-8 weeks before pitching a brett/pedio/lacto blend (so use Roeselare after 7-8 week in secondary). Apparently the pedio and lacto can make the beer inhospitable for the brett (lowering pH), so he likes to give the brett a head start and pitch the bugs later.
3. What brett to use for initial secondary? We thought about making our own brett blend, but finally decided to use brett lam for one 5 gal batch and brett brux for the other. We'll blend at the end of it all.
4. Brett is very heat tolerant... I've read and been told varying temperature profiles for secondary. Finally decided not to worry about it. Brett lives and works pretty well up to 89F - just going to let it go where it wants to go.

So the question is a few months away, but is anyone considering soaking the oak chunks in cabernet before adding?

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Old 07-09-2012, 11:34 PM   #120
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I purchased this kit today and am really looking forward to brewing it. This has been one of the most helpful threads I have come across.

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