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Old 07-08-2010, 01:30 AM   #1
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Default First wild brew tomorrow

Brewing 10 gallons of flanders red tomorror with a friend for our first sour ale batch. My half of the batch is getting french oak cubes house toast and wyeast rosalare yeast. His half is getting French oak chips and white labs belgian sour mix II or something like that.

any tips appreciated

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Old 07-08-2010, 02:52 AM   #2
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oldstock has a whole blog full of them fyi.

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Old 07-08-2010, 01:56 PM   #3
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Quote:
Originally Posted by pipapat View Post
oldstock has a whole blog full of them fyi.
Here is my general thoughts on brewing sours: http://www.themadfermentationist.com...r-at-home.html happy to answer any specific questions if you have them. Sounds like an interesting split, interested to hear how it turns out.

By the way it's oldsock (although the oldstock variant is popular), named after my first homebrew Old Brown Sock.
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Old 07-08-2010, 04:40 PM   #4
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Quote:
Originally Posted by Oldsock View Post
Here is my general thoughts on brewing sours: http://www.themadfermentationist.com/2009/11/brewing-sour-beer-at-home.html happy to answer any specific questions if you have them. Sound slike an interesting split, interested to hear how it turns out.

By the way it's oldsock (although the oldstock variant is popular), named after my first homebrew Old Brown Sock.
lol never noticed until you said something.
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Old 07-09-2010, 02:17 AM   #5
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The brew went fine, missed OG by a couple points but got enough volume. Pitched our bugs and off into the basement it went.

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