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Old 01-19-2011, 05:23 PM   #71
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Here is the same beer. Pic taken today:
Joe, Has that Oud Bruin got anymore sour?
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Old 01-19-2011, 06:20 PM   #72
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Joe, Has that Oud Bruin got anymore sour?
Tastes good, but still not very sour. It's become more complex and the individual flavors are becoming less apparent though. Looks like it'll need to be blended. How's yours coming along?
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Old 01-19-2011, 07:56 PM   #73
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Excellent thread guys!

MODS: this should be stickied in the lambic/wild forum. Very, very useful.

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Old 01-20-2011, 12:16 AM   #74
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Tastes good, but still not very sour. It's become more complex and the individual flavors are becoming less apparent though. Looks like it'll need to be blended.
hmm, yours looks kinda crunchy like my eldest sour. i hadn't touched this for a long time, then i racked off the cherries and it seemed to be less sour which is the opposite of what i've read. after racking the O2 exposure must've kicked the acetic up and did wonders. maybe you need a tiny more O2 exchange? the photo below is a 3 gal carboy of what's left from my 3/09 batch after bottling 2 gal a year ago. i'm thinking of bottling it and am wondering if this is what a "finished" sour looks like??? this batch is almost 2 years old and was spiked with brett B & L as well as plenty of dregs. just snagged a sample and it's delicious gravity is steady. faint strawberry-ish aroma (even though it was aged on cherries), sweet upfront, then very tart on the tongue and finish. this batch was not barrel aged.
is this what a finished sour looks like?

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how much evaporation are you getting on the 3 and 5 gallon barrels?
quite a bit. let's say about a pint a month as a real rough estimate. there are huge temperature fluctuations in my apartment so summer=quart/mo and winter is less. i top off sometimes with random sours and then i might not touch them for months. the only thing that's consistent is the patience behind them
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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 01-20-2011, 01:06 AM   #75
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hmm, yours looks kinda crunchy like my eldest sour. i hadn't touched this for a long time, then i racked off the cherries and it seemed to be less sour which is the opposite of what i've read. after racking the O2 exposure must've kicked the acetic up and did wonders. maybe you need a tiny more O2 exchange? the photo below is a 3 gal carboy of what's left from my 3/09 batch after bottling 2 gal a year ago. i'm thinking of bottling it and am wondering if this is what a "finished" sour looks like??? this batch is almost 2 years old and was spiked with brett B & L as well as plenty of dregs. just snagged a sample and it's delicious gravity is steady. faint strawberry-ish aroma (even though it was aged on cherries), sweet upfront, then very tart on the tongue and finish. this batch was not barrel aged.
is this what a finished sour looks like?
It's hard to say by looking at it if it's done. Mine has gone through phases that looked similar. I would trust your palette.

Three years seems like a good end point. I'm around the 1.5 year mark and it's just starting to really come into it's own.

I think I should have used a dowel in the stopper instead of an air lock. On the plus side it could be blended with a younger more sour beer .
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Old 01-21-2011, 04:57 AM   #76
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Little bit of no-boil, full sour mash, after sparging and 12 hours in the primary.

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Old 01-21-2011, 11:42 AM   #77
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Oooooo, pretty.

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Old 01-26-2011, 08:40 PM   #78
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This is my berlinder weiss that is almost 5 months in. Started out with a very heavy lactobacillus top, then some yeast and then another lacto. Now the brett is kicking in nicely.

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Old 01-27-2011, 03:39 AM   #79
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This is my berlinder weiss that is almost 5 months in. Started out with a very heavy lactobacillus top, then some yeast and then another lacto. Now the brett is kicking in nicely.

this is a great photo. what's making the bier so nicely reddish? and the flakies around the opening? dry hopping bits?
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Old 01-27-2011, 12:16 PM   #80
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this is a great photo. what's making the bier so nicely reddish? and the flakies around the opening? dry hopping bits?
No clue on the color. The samples I pull are very light looking. The specs are the hops that got slung everywhere during the sacc fermentation. It was quite vigorous for a day or two. I don't rack it to a secondary or anything. I didn't last year either and it turned out fine.

You know, that color might be from half the better bottle being covered in a trash sack. It is sitting in my garage here in Texas so the lacto has been going nuts off and on due to the temps.
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