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Old 02-07-2012, 04:05 PM   #11
malevolent
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I have a PM Flanders Red going right now... smells phenomenal. No off scents about 2 weeks into primary...hoping the run keeps going. Ferm temp is a constant 65-66 degrees.

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Old 02-08-2012, 02:27 AM   #12
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Remember, a 1 gallon test batch today is a 5 gallon sour culture pitch for tomorrow!

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Old 02-08-2012, 06:53 PM   #13
ICWiener
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I think you could make a pretty nice Flemish red out of an extract beer. Munich malt and pale malt extract, a few ounces of Maltodextrin, and some light and dark caramel malts like Special B to steep.
What about hops? I know that a lot of sours are brewed with aged hops. I'm assuming that has to do with not only flavor, but also reducing their anti-microbial properties. Would I have to compensate? Or does it really matter all that much?
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Old 02-09-2012, 12:32 AM   #14
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Quote:
Originally Posted by ICWiener View Post
What about hops? I know that a lot of sours are brewed with aged hops. I'm assuming that has to do with not only flavor, but also reducing their anti-microbial properties. Would I have to compensate? Or does it really matter all that much?
The beer is going to be aged for quite a while, so much of the hop flavor is going to disappear anyways. For my 6.5 gall batch I used 1oz Hallertauer
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Old 02-09-2012, 12:44 AM   #15
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With a long aging sour like a flemish red, you don't really do any late hops. I have done about 1oz of lower alpha hops for 60 minutes. 15 to 20 IBU's should do fine.

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Old 02-10-2012, 07:35 PM   #16
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Speaking of making a sour from extract. I just found this today...

https://morebeer.com/view_product/6229

Hmmm....might have to put in an order and kick this project into high gear.

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