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Old 06-08-2013, 02:17 AM   #21
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SOOOO.... Should I pitch more then one dreg. Or do you think that will be good enough. This beer is going to get really expensive if I have to continue to buy 14 dollar beers to pitch dregs into.

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Old 06-08-2013, 02:27 AM   #22
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SOOOO.... Should I pitch more then one dreg. Or do you think that will be good enough. This beer is going to get really expensive if I have to continue to buy 14 dollar beers to pitch dregs into.
I bet the one fresh La Roja will do it. I pitched a 3 yr old JP bottle's dregs last week and the beer is active already.
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Old 06-08-2013, 03:42 AM   #23
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SOOOO.... Should I pitch more then one dreg. Or do you think that will be good enough. This beer is going to get really expensive if I have to continue to buy 14 dollar beers to pitch dregs into.
one bottle should be fine. you could also put a couple of cups of wort into the bottle, wait a week or two then pitch the whole thing. this beer might be in the fermentor for 8 months to a yr (or more) so a bit whatever weird looking things you see along the way are just part of the process.
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Old 06-11-2013, 02:22 AM   #24
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So I seem to have a bunch of bigger bubbles forming. Should good right?

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Old 06-11-2013, 01:33 PM   #25
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So I seem to have a bunch of bigger bubbles forming. Should good right?
Yep, quite likely just a pellicle forming.
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Old 06-17-2013, 12:59 PM   #26
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I bought some French oak spirals at the brew store yesterday. I was talking to the owner about this beer which he is fairly excited to try and he suggested that I rack to a secondary at about a month, my next question is when I should i add the oak, does the flavor dissipate over time and should I brew another flanders with the yeast cake in my primary or just wash it jar it and wait. I wasn't planning on blending but I guessing could. The second batch will be more sour right?

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Old 06-17-2013, 03:24 PM   #27
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I bought some French oak spirals at the brew store yesterday. I was talking to the owner about this beer which he is fairly excited to try and he suggested that I rack to a secondary at about a month, my next question is when I should i add the oak, does the flavor dissipate over time and should I brew another flanders with the yeast cake in my primary or just wash it jar it and wait. I wasn't planning on blending but I guessing could. The second batch will be more sour right?
i leave my sours on the yeast the whole time as is traditionally done with sours in belgium. if you are going to move it a month is kind of quick in my view, the bugs would love to stay in there doing their buggy thing for a while. oak can be added at any time, if you were fermenting in a barrel it would be on oak right away. as far as the second batch being more sour that is what i hear but i have not been able to detect a big difference but that is only my experience.
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Old 06-17-2013, 07:22 PM   #28
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So at what time would I need to add the oak. I'm guessing at anytime or should I just wait

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Old 06-18-2013, 02:44 AM   #29
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So at what time would I need to add the oak. I'm guessing at anytime or should I just wait

any time you want to.
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Old 06-21-2013, 01:17 AM   #30
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I have some a nice little haze starting to form on the surface. This is starting to get exciting. It's also down to 1.010

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