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Old 12-18-2013, 11:24 PM   #221
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Idk if n e one has said this but Carlo Rossi jugs are 1g and u can use the cheap wine to clean out your still. Just a thought.

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Old 02-04-2014, 07:12 AM   #222
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I was able to get a shout out to this thread on my interview with James Spencer at BasicBrewing Radio!

http://traffic.libsyn.com/basicbrewi...-14sourexp.mp3

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Old 02-04-2014, 11:14 AM   #223
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I hadn't read this thread until I watched dan's videos last week, but I started doing this with almost all my beers a couple of months ago. So far I haven't been souring, just using Brett, but it's a great way to get variety in the pipeline.

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Old 02-06-2014, 11:17 PM   #224
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I finally got around to listening to it. You did a nice job, Dan. It's good to see that the information is still relevant. I still use this technique with the 1 gal batches off of my main batch, but more with isolated strains than bottle dregs.

It's pretty interesting to see the changes in homebrewing (and craft beer) since this was started in Aug 2010.

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Old 02-07-2014, 02:29 AM   #225
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I am still on it too

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Old 02-07-2014, 08:29 AM   #226
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When I heard this thread mentioned on BBR I was extremely happy for you Almighty. If anyone deserves a shoutout on the radio it's you man. Good thread. Now if we can get it stickied....

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Old 02-07-2014, 06:26 PM   #227
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Quote:
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When I heard this thread mentioned on BBR I was extremely happy for you Almighty. If anyone deserves a shoutout on the radio it's you man. Good thread. Now if we can get it stickied....
+1 on sticky... this thread changed my life.
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Old 02-07-2014, 10:00 PM   #228
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+1

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Old 02-11-2014, 07:53 PM   #229
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Quote:
Originally Posted by dantheman13 View Post
I was able to get a shout out to this thread on my interview with James Spencer at BasicBrewing Radio!

http://traffic.libsyn.com/basicbrewi...-14sourexp.mp3
Nice job Dan. Just listened to the show while biking.
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Old 02-11-2014, 09:09 PM   #230
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Are there issues related to temperature with the viability/ effectiveness of the dregs? I have multiple sour beers in my fridge right now. Is there a time limit on how long they can remain below 40 and still be used to make new sours (I hope I haven't ruined the chance of using the dregs already)? I guess this brings up a broader question should store bought sour beers be kept out of the refrigerator until just prior to consumption? I know they get better with age but I unwittingly placed them with all my others and now am wondering if that was a big mistake.

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