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Old 12-02-2010, 10:43 PM   #51
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I've been meaning to post this for a while and keep forgetting. This is a 16 month old Flanders Reddish Brown in a Russian River Temptation barrel. Though this picture was taken when it was only a few months old.

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Bruegel the Elder (16 mo old lambic aged in a Temptation barrel)
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Old 12-02-2010, 11:03 PM   #52
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wow where do i line up to buy a RR barrel? rtt121: you know i had the same looking stuff on my blueberry mead and assumed that was mold, but maybe it's not i saw this, got scared and rackd off the blueberries but the alcohol content was soo high when this occured i was shocked. 15 lbs honey and 15+ lbs blueberries in the mead with crazy amounts of nutrients. when i racked off the blueberries a week after i saw this growth, the SG was like 1.001 and has since dropped to .9998 - lowest i've ever seen.

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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 12-03-2010, 04:41 AM   #53
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jessup my flanders red will be ready in a few months ill have to shoot you a bottle.

I need to get pics up of all my sours too.

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Old 12-03-2010, 11:03 AM   #54
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You know, after reading through this thread I have a new respect for a hobby I have loved for more than 7 years now.

Who else would try to drink some $#!^ that looks like any of that We are some courageous bastards.

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Old 12-09-2010, 04:50 PM   #55
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No picture yet, as I am planning on starting a sour next week. For the oak dowel guys, in all the reading I do, some say no dowel, just a regular airlock, some use a wood plug, and some let the dowel or plug touch the wort. What way should I go, and this will be my first one, so I don't have any other reference.

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Old 12-21-2010, 12:35 AM   #56
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Figure I'll add this to the mix. This is the pellicle from my 11-11-11 Old Ale. It's the wyeast PC9097 Old Ale blend. I still have not see a definite of what the Brett strain is but here's the pellicle.



I will post up again once it reforms this was just before transfer from primary to secondary.

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Old 12-21-2010, 01:15 AM   #57
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Quote:
Originally Posted by jessup View Post
wow where do i line up to buy a RR barrel?
Sorry jessup, just saw this. Vinnie was apparently offering to-be discarded barrels at NHC a couple years ago for just the cost of shipping. So me and a few homebrew buddies went in on two.
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Crooked Mouth Brewing

Fermenting:
Belgian Cherry
100% Brett Citra Pale
Sour Quad (group Quad aged in a Stranahan's barrel)
Sloppy Seconds Funky/Sour Thing with Al's Bugs

Kegged:
TighPA
Imperial Chocolate Oatmeal Stout
Bruegel the Elder (16 mo old lambic aged in a Temptation barrel)
Flanders, Ned (group 2+ year old Flanders Red in a Temptation barrel)
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Old 12-21-2010, 09:54 PM   #58
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Quote:
Originally Posted by Zaphod View Post
Sorry jessup, just saw this. Vinnie was apparently offering to-be discarded barrels at NHC a couple years ago for just the cost of shipping. So me and a few homebrew buddies went in on two.
wow that vinnie, i hear nothing but good things about him. to be honest i was a little disappointed to hear that tomme arthur was suing moylan brewing for using a celtic cross. not very cool. take an hint from vinnie and avery brewing with their collaboration not litigation beer.
Quote:
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jessup my flanders red will be ready in a few months ill have to shoot you a bottle. I need to get pics up of all my sours too.
yes, you need to get your photos up asap! or as quick as the wild things allow whenever you're down for a trade i'm all about it. being your in utah i'm sure i can help soothe what ales ya pm sent
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For the oak dowel guys, in all the reading I do, some say no dowel, just a regular airlock, some use a wood plug, and some let the dowel or plug touch the wort. What way should I go, and this will be my first one, so I don't have any other reference.
i'm trying not to let this thread get off point so i'm going to kindly point you in the right direction w/o going into detail.
a quick search returned this: http://www.homebrewtalk.com/f127/oak-dowel-stopper-procedure-177814/ search around because the oak dowel thing has been thoroughly discussed. cheers
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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 12-21-2010, 10:50 PM   #59
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Quote:
Originally Posted by smokinghole View Post
This is the pellicle from my 11-11-11 Old Ale. It's the wyeast PC9097 Old Ale blend.
thank you for your compliance
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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 12-29-2010, 04:01 PM   #60
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Does anyone know what kind of bacteria this is? Brett? Pedio?

If the jungle juice at a party doesn't run out we usually have a lot of this on the remaining stuff.
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