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Old 02-11-2014, 09:40 PM   #231
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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.
I don't think there is anything wrong with refrigerating dregs or sour beers that will be used later for inoculating. Most of these cultures are stored refrigerated anyway by the yeast manufacturers. In fact, it may be preferable to store them this way. I would recommend making a starter with them once you are ready to use them, and check for viability that way. Give them a week to show some signs of life (which could be as little as some CO2 blow off). I am definitely not an expert on using dregs though, so hopefully more people will chime in!

Thanks all for the compliments on my interview with BBR.
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Old 02-12-2014, 02:45 AM   #232
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Just hoping sometime soon I can get on there after I do my adjunct experiment. Still haven't gotten that done yet. So many GD issues with cars lately. Ready to just run them into a ditch and leave them there. Lol

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Old 05-09-2014, 04:33 PM   #233
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Easy sours -- that's the ticket! Build a pipeline. ...I'm getting excited. If I start something like this I might as well build a Chicken Tractor for the yard and a rabbit hutch and get a bee-hive going, too. Commitment! (Even if on a small scale.) Thanks for all the low-down.

So I saw that Almighty was going to report back after a year (or something like that) but it's been years now and I am clicking thru this HUGE thread and don't see him doing much reviewing. I saw an early review a few months into it that sounded exciting. Then? I'm lost. Too much, too big!

I've done some brewing and have used grains and am falling hard for sours, so...

I've also lately been baking bread. I've found that I just can't go wrong. I make all sorts, every loaf different. All good.

I've never wrecked a beer, either. I'm just thinking this stuff is tolerant and that a wide range of results and differences still fall under the heading of "Mmmm, tasty!"

So I was scared at first to consider sours. But now I'm thinking of jumping in. Thanks!

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Old 05-09-2014, 04:42 PM   #234
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Easy sours -- that's the ticket! Build a pipeline. ...I'm getting excited. If I start something like this I might as well build a Chicken Tractor for the yard and a rabbit hutch and get a bee-hive going, too. Commitment! (Even if on a small scale.) Thanks for all the low-down.

So I saw that Almighty was going to report back after a year (or something like that) but it's been years now and I am clicking thru this HUGE thread and don't see him doing much reviewing. I saw an early review a few months into it that sounded exciting. Then? I'm lost. Too much, too big!

I've done some brewing and have used grains and am falling hard for sours, so...

I've also lately been baking bread. I've found that I just can't go wrong. I make all sorts, every loaf different. All good.

I've never wrecked a beer, either. I'm just thinking this stuff is tolerant and that a wide range of results and differences still fall under the heading of "Mmmm, tasty!"

So I was scared at first to consider sours. But now I'm thinking of jumping in. Thanks!
It's a fantastic method to getting started. If a 1 gallon batch turns out really good, you can blend it with a younger beer and get a Solera going. If you get several that are good, blend them into younger beers, Solera them and have them each for blending with each other or whatever... the options are endless with this method!

As for Jeff, you can contact him on his blog: http://jeffreycrane.blogspot.com/
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Old 05-13-2014, 07:33 AM   #235
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This is an excellent thread. I've only just started making AG brews but I've already got myself a little 1 gallon carboy to test this out at some point as love beers with a good bit of funk in them.

I'm making some more Chouffe in a few weeks. Would I be able to take a gallon aside from the primary when the yeast is done, water it down a little so it's not ridiculously strong and add an orval dregs starter to that?

Would it be better to get it going for a bit in the carboy and then bottle once I know it's working well?

Finally, all the beers I've made so far have had priming sugar added. Would I want to do that with something with a bit of sour in it or should leaving it for a long time sort that out?

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Old 06-18-2014, 05:57 AM   #236
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I'm going to midwest brew supply right now as it's barely 1 mile from my office! I have 10 gallons of Blonde ale at home and I think 2 gallons are gonna get funktified!

My blonde was fermented in Primary half on Belgian Ardenes, and the other have on American Ale. I'll put 1 gallon of each into a gallon jug and then I need to decide on which dregs to put on them. I have some Le Prof flemish ale in my cellar, I also have some Jolly Pumpkin. Now that I think about it I have a couple Telegraph beers in my cellar that I've been itching to drink. Any thoughts? Suggestions?
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