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Old 07-21-2014, 02:29 AM   #1441
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Oatmeal Rye Porter @ 6mo about to add oak cubes.



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Nice pellicle.

How full is that bucket?
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Old 07-21-2014, 03:02 AM   #1442
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Its about 5.5-6gal in a 7.5gal bucket

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Old 07-21-2014, 05:14 AM   #1443
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I wouldn't keg it unless you want to risk permanently contaminating the keg, and all connected tubing, etc the beer will be in contact with. It could become a dedicated sour keg if you're into that. If you are in Texas, you should check out Jester King beers! Also some notable and widely distributed sour beers from Europe include Rodenbach, Monk's Cafe, Petrus (several varieties), and Cuvee de Jacobins. Might also try Orval from Belgium. Not sure if you can get any Prairie Artesian Ales (more funky farmhouse than deeply sour from what I've tasted). You can check www.wherethesourbeersare.com or google for the website and see what you can find in your distribution area. Also Goose Island has several sours - all given feminine names like Sophie, Matilda, Gillian, Halia, Juliet, I think there is one more. The Matlida isn't sour but they are all nice beers.

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Oh my local H-E-B has it according to Jester King's website... I NEVER look at the larger bottles. I WILL now!!!!
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Old 07-21-2014, 06:51 AM   #1444
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Some of the sours/brett beers

img_2593.jpg   img_2667.jpg   img_2669.jpg   img_3017.jpg   img_2852.jpg  

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Primary: RIIS(For maple bourbon barrels) // CoconutLime IPA, // Partiglye from RIIS(semi coolship)

Secondary: Black Framboise(wild black raspberries) // Brett'n'Brown //Sour blonde // Sour brown // Brett porter

Barrel Aging:Sour stout(10 Gallon Rye Whiskey) // Blonde Peach Sour(10 Gallon Wine) // Sour Brown(5 Gallons) // BrettFunkBlonde(Gin/bourbon 8 Gallon)

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Old 07-21-2014, 06:52 PM   #1445
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Hey,

Not saying that your equipment is going to be permanently colonized with the bugs, but it could be. It depends on the equipment.

Wondering where your batch got the infection from to begin with. That piece of equipment is probably contaminated: racking cane? Tubing? Air lock or stopper? Working on my iPad now, don't recall if the photo was a primary bucket or a carboy. If this has already been racked into a secondary, then anything from the primary or between transferring could be contaminated. Many people, including me though I am trying to get away from this practice, ferment in a primary bucket with a bottling spigot installed. These are notoriously difficult to sanitize I have found, and like to leak.

If there is a plastic or vinyl part that touches the infected beer, if there are any scratches, those can become colonized and may be difficult to eradicate the offending critters. Also plastic and vinyl cannot be heated to sterilize like glass or metal can be. Glass and metal can also scratch, just not as easily. Some commercial breweries use the same bottling equipment for clean and sour beers, so you too can potentially sanitize your stuff for use with clean beer as well. It might take more effort to ensure the equipment is clean however. If there is an unseen scratch or something that is sheltering the bugs from chemical sanitizers, it is possible that your sanitization efforts will not be entirely successful. If you wanted to keg, I would suggest that you try and use a picnic tap to dispense so as not to contaminate any semi-permanent beer lines, faucets, etc. I would also suggest that you replace the keg seals and disassemble the keg to thorough cleaning after putting your soured/funky beer into it.

The new book "American sour beers" can offer better and more thorough guidance. It was written by a HBT member.

TD


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Old 07-25-2014, 07:43 PM   #1446
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Sour Mash brewed 7-19
1 lb pale malt
1.5 lb cream of wheat
1.5gal water
Slowly brought to a boil over the course of 2hrs.
Let cool. PHed down to about 4.5 w/ acid blend. Pitched a handful of pale malt. Covered let sit for 5 days. No temp control.
Checked it today. Smelled like fresh bread dough. No vomit or diaper or bad corn. Quite pleasant actually. Tasted a sip and it puckers the mouth but no harsh bile like flavors. I'm quite pleased. Brewing a pineapple Gose tonight.

img_20140725_131655923.jpg   img_20140725_131700941.jpg   img_20140725_131704650.jpg   img_20140725_131725841.jpg   img_20140725_131812417.jpg  

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Old 07-29-2014, 05:06 AM   #1447
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SMaSH with pilsner and summit hops, and fermented with dregs from Russian River Consecration

1406606798876.jpg  
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Old 08-05-2014, 11:01 PM   #1448
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Anybody know what I'm dealing with here?

Went to keg my russian imperial stout for aging and it's got some growths.



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Old 08-05-2014, 11:37 PM   #1449
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You,sir, are dealing with god.

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Old 08-06-2014, 06:30 PM   #1450
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Berry Lambic Mead. Just about 15 months. 3 Months til bottling.
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