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Old 01-03-2013, 03:06 AM   #771
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Pulling the lid off the fermenter was like pulling a saddle of a horse....awesome. Taste was light and lemony sour.
Sounds like you were tasting the shampoo.
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Old 01-03-2013, 03:12 AM   #772
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Sounds like you were tasting the shampoo.
Full bodied beer, full bodied hair...that basement tub is a true miracle!
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Old 01-03-2013, 02:10 PM   #773
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Pellicles on my 2 Consecration clones.

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Old 01-03-2013, 02:24 PM   #774
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Pellicles on my 2 Consecration clones.
Funny, I made a clone a couple of years ago that looked just like those. Last night, I opened a bottle and 4 of those currants ended up in my glass. I have no idea how the heck they could have made it through the bottling wand. Weird.
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Old 01-03-2013, 03:02 PM   #775
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yeah the currants have been floating on the top for like 5 months... the one on the left most of them did drop a couple weeks ago...the right...most are still floating...

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Old 01-06-2013, 04:18 PM   #776
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Here's my saison after another week. It's down to 1.002 at this point so I'm going to get ready for bottling. I'd like to get the fermentor empty so I can use the same bacteria in a new dubbel recipe that I initially made unintentionally sour. Now my friend and I want to make a buttload of the sour dubbel. I added dry hops to this saison today and will be cold crashing it at the middle of the week. I will bottle and prime for like 3 volumes allowing the brett and whatever to bring up the rear.

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Old 01-06-2013, 05:28 PM   #777
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Here's my saison after another week. It's down to 1.002 at this point so I'm going to get ready for bottling. I'd like to get the fermentor empty so I can use the same bacteria in a new dubbel recipe that I initially made unintentionally sour. Now my friend and I want to make a buttload of the sour dubbel. I added dry hops to this saison today and will be cold crashing it at the middle of the week. I will bottle and prime for like 3 volumes allowing the brett and whatever to bring up the rear.

It's so....beautiful!
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Old 01-11-2013, 04:07 PM   #778
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Quote:
Originally Posted by smokinghole
Here's my saison after another week. It's down to 1.002 at this point so I'm going to get ready for bottling. I'd like to get the fermentor empty so I can use the same bacteria in a new dubbel recipe that I initially made unintentionally sour. Now my friend and I want to make a buttload of the sour dubbel. I added dry hops to this saison today and will be cold crashing it at the middle of the week. I will bottle and prime for like 3 volumes allowing the brett and whatever to bring up the rear.
It's perfection 8-)
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Old 01-11-2013, 05:41 PM   #779
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Here is my flanders red at about 4 months. It's pitched with the Roe blend and some RR dregs.
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Old 01-11-2013, 05:43 PM   #780
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That one didn't seem to work so have another.
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