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Old 05-18-2010, 08:36 PM   #21
Mike M
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I'm not a Lambic, sour or wild brewer, but I do like these pictures. Very cool.

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Old 05-19-2010, 03:20 AM   #22
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Heres my Oud Bruin after 3 months...

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Old 05-19-2010, 03:51 AM   #23
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So relieved! I'd never seen a real fat pellicle before and assumed it was horribly infected with something that you can't drink *especially because I ACTUALLY sanitized the shat out of my fermenter before hand, and had never done a wild beer in it...*, but it looks just like that one, and its smelling GOOOOOD. I want to drown in it! MMMMM! its like 10%, too!

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Old 05-19-2010, 12:08 PM   #24
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I have my first pellicle in a belgian dubbel I have sitting on some Brett L. It's NOTHING like what you guys have, but it's pretty disgusting none-the-less. I am trying to do an Orval and they say theirs sits on the Brett L for 4 weeks (according to someone on HBT).

The question I have is once you rack and bottle your stuff how do you "wash" the yeast? For ten bucks a lambic nasty I'd love to just keep these around.

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Old 05-19-2010, 03:29 PM   #25
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maybe that baby put it in there? just keep lining your buckets with 'child' and maybe you won't ever have to buy lambic nasties ever again

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Old 05-23-2010, 05:36 PM   #26
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Pellicles from this thread: http://www.homebrewtalk.com/f127/13-...-i-use-133003/

Beginning pellicle with hops: (8-21-2009)


After peaches: (11-20-2009)


Half transferred from peaches: (12-12-2009)


Draining/straining remainder from peaches, this has grown to appx. 25 gallons from additions of various brown batches: (5-14-2010)


Brew on my friends

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Old 05-25-2010, 12:34 AM   #27
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heres a new one for the collection. this is the cranberry 100% brett beer that's got brett L in it and is about 3.5 months old. yesterday i decided to do a little blending for fun to mess around. 2 gal cranbrett to 1 gal oaked oud bruin that's >1yr old. carbed @ 3 vol CO2 (hopefully). oud bruin was 1.004 and cranbrett 1.012. i'll let you know it is in a few months:

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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 05-25-2010, 01:08 AM   #28
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My second attempt at a berliner weisse, 4.5 gallons pitched with pure lacto culture 100 hours ago, just pitched us-05 into it when I took the pics:





and a .75 gallon batch of the same wort, pitched with a couple hand-fulls of uncrushed grain (100 hrs also):



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Old 05-25-2010, 04:37 AM   #29
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Not the best pic, but blueberry lambic on the left and sour blonde on the right.

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Old 07-07-2010, 05:06 AM   #30
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JoMarky your Berliner Weisse pictures give me hope that my attempt may not be ruined. I got that same frothy white krausen with greenish brown scum and it smelled strongly of hot rotting dumpster filled with vomit. The smell has got away but it still has the scummy looking krausen. Have to get my camera out and take some pictures.

Terje

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