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Old 01-24-2013, 02:54 PM   #11
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Originally Posted by abrix View Post
@dcHokie: yes, but with the caveat that there were dregs from 5 or 6 other sour beers added in the beginning as well. We inoculated a brown ale after doing primary with a clean yeast, then transferred to a used bourbon barrel to inoculate the barrel. Now we run sours through the barrel, which is holding up nicely as a reservoir for the bugs.
Good to hear. Some of the JP-spiked beers I've done have been bracingly sour, but I'm getting ready to package a sour saison that is quite nice and I'll likely reuse a portion of that cake for another sour this weekend.

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
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