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Old 07-31-2011, 12:38 AM   #221
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A little bit of Raspberry Kentucky Common. I thought this was going to be soured just in the mash, but it looks like a little lacto snuck through.
Did you boil? How'd that happen? (I'm sure you've thought about this!)
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Old 07-31-2011, 07:36 PM   #222
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Did you boil? How'd that happen? (I'm sure you've thought about this!)
Yep, did boil this baby. There wasn't really any pellicle during primary, so I think it must have snuck back into the wort from infected gear when racking onto the raspberries. Not that I'm complaining
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Old 08-02-2011, 09:10 PM   #223
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A Belgian Pale Ale that got a healthy dose of bugs and oak from a funky/sour jar'o'dregs.





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Old 08-02-2011, 11:15 PM   #224
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I ♥ this thread.
i'm so glad to see this thread was stickied! hopefully everyone's gotten some information out of this thread as well as enough confidence to drink our scary creations, enjoying their complexity no matter how crazy the brett/pedio/lacto growth may have been. i've got to say, after bottling my 3 year old in April (moved and was forced to bottle all aging beers) and trying some recently, it was worth the wait. after 3 years it was really not very sour anymore, but had been tamed to a complex and delicious creation. carry on with your patience...
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set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)
encore: smoked (5)

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Old 08-03-2011, 11:10 PM   #225
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Default My first sour experiment

This was just an experiment to see how souring works and to play with sour mashing/grain inoculation. It started out as spent grains in second runnings from a batch I brewed on March 25 of this year. Then, on April 5, I strained out the grains and added some DME wort (1.028ish) and Cuvée René dregs. Finally, on April 20, I blended in a half-gallon of a pineapple braggoty thing that was just finishing up a month in primary, which was fermenting using second-generation WLP575 (a blend, which had undoubtedly long-since lost its original ratio by this time).

EDIT: Just realized I had already posted a couple pictures of the original pellicle back in April in this very thread. Sorry for the double explanation for the same experiment! :-) (end EDIT)


Which brings us to today, August 3, when this picture was taken of the pellicle (click for full resolution):

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Old 08-04-2011, 12:03 AM   #226
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That thing looks like a brain.

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Old 08-04-2011, 12:15 AM   #227
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That thing looks like a brain.
Sshhhh, I think it can read minds.
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Old 08-04-2011, 10:22 PM   #228
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Having a hard time not classifying this ad mold. This is a side angle pic and cherries are still floating. The batch is about 8 months old.

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Old 08-04-2011, 10:31 PM   #229
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It's not mold, I don't think, unless that greenish tint I see is actually present.

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Old 08-05-2011, 01:58 AM   #230
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Having a hard time not classifying this ad mold. This is a side angle pic and cherries are still floating. The batch is about 8 months old.
how did it start? mold grows funny on a liquid surface. i've noticed on a few of my weird experiments that mold will almost always start on the rim or on top of something dry.
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