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Old 02-26-2013, 02:09 AM   #11
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Nordeast- What type of investments did you have to make to get dedicated sour equipment? Is it everything that touches the beer after yeast pitch? I'm thinking some tubing, siphon, fermenter, airlocks, etc. What about stirplates? Do you have dedicated stirplates for getting the bugs up from dregs? I'd love to start soon. I see ECY01 will be releasing soon, which sounds like it is ECY020 for 2013.
I'm dedicating my two glass 6.5s and my old auto siphon, a few bungs and airlocks, and at bottling time I'll get a new bucket for non wild brews and use my current one for wilds. I'm not gonna kegs sours for the time being. I also have two 3 gal and a 3rd 6.5 gal carboy that my wife uses for wines, so those'll work. I'm not worried about cross contam., but I'm gonna play it safe and dedicate stuff for now.

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The 'flanders' i've got going is a pack of saf05 and two wlp665. I'll probably taste when I rack, but at 2 1/2 months, i'm assuming it's gross. Not expecting to be drinking it unti 2014. Not adding anything when I rack, just getting it off the yeast. I've had some sours, both homebrew and commercial, with autolysis defects and it makes diacetyl seem yummy.

Not sure how ECY20 will go in a red. Probably great, I've got mine in a pils/wheat base. You'll either want to pitch it with sacc or do a starter for half. I've had it for a couple months, bought 3 for a barrel I never got only used 1.
.
I'm gonna pitch the ECY I'm getting this week along with a pack of roselare. I'll rack off the main cake and add the bottle dregs. I fed them about 250 ml of low grav wort to wake 'em up. I'll just decant and pitch that into secondary.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Old 02-26-2013, 06:02 PM   #12
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Anything plastic, rubber or wood can be sanitized but not sterilized so there is always a chance of cross contamination, although if you can boil it, I'd say that chance is pretty close to zero.

Metal and glass are non-porous and can withstand high temps so sterilization isn't a problem.

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Old 02-26-2013, 06:57 PM   #13
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Anything plastic, rubber or wood can be sanitized but not sterilized so there is always a chance of cross contamination, although if you can boil it, I'd say that chance is pretty close to zero.

Metal and glass are non-porous and can withstand high temps so sterilization isn't a problem.
I'm going to be fermenting in glass only, I have a few carboys (3 and 6.5) and a good number of gallon jugs. I'm dedicating my gently used plastics to wild only, since I replace those ~yearly anyway. I'm pretty picky with sanitation, so for the time being I'm going to be extra careful.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 02-28-2013, 03:03 PM   #14
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So, I've read (and now been told by TNGabe and the sour expert in my club) that the RR bottling strain (champagne or wine?) may not be a good thing to throw into this beer. I'm pitching Roselare or Roselare and ECY020 into primary, and I was planning on adding harvested dregs (including Supplication) to secondary when I racked for aging. Would this not be a good plan? What could/would wine or champagne yeast do? Sorry is these are basics, but fermenting anything other than ale and kit wines is new to me, so I have no clue what'd happen. Thanks!!

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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 03-01-2013, 12:51 AM   #15
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Wine yeast can (depends on the strain) kill sacc yeast. It will not hurt the bugs or the Brett. It is probably dead in the bottles, but you never know.

To get the complexities, I think you want to ferment with sacc, as the Brett uses the esters created by the sacc to develop it's qualities. Once primary fermentation is over, I would not be concerned about having the sacc live. I think it dies relatively quickly in sours anyway (6 months or so) and becomes food for the brett.

To get a beer sourer quicker (although it will still take a long time), pitch just the bug blend with no starter, and no additional yeast, and keep warmish (70s). This will allow the bugs to get established before he sacc starts creating alcohol and slows down the whole process. If you get concerned about fermentation after a couple of days, you can then add a new sacc yeast. Most people pitch both together and then wait it out.

If and when you rack to secondary, don't worry about the bugs as they will be in suspension. Just a word of warning, if the beer gets too cold, bugs will stop working and may fall out of suspension like yeast, so don't cold crash before racking to secondary.

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Old 03-01-2013, 04:25 AM   #16
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I'm not pitching extra sacch, Roselare has a sacch (Belgian) strain, I'm using that for this. More sacch would just leave me with a less sour beer, no? The dregs will go in after everything settles, I'll rack and add dregs, probably let some of the roselare cake go over too. I also rarely cold crash, never seen a need and definitely wouldn't for something like this.

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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 03-01-2013, 08:06 AM   #17
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Awesome good luck, Im about 2 months on a random sour. I wanted to do the recipe similar to yours, but had a lighty hopped milk stout stall on me which didnt have roasted barley in it as well. So I decided to pitch the lambic blend I got out of the old bin at the lhbs and dregs from a anchorage brew which says there bottled with Brett, Brew-on

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Old 03-03-2013, 02:37 PM   #18
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So today's the day, I'm pretty stoked! I made a few minor adjustments to the recipe based on the grains I chose and hops I have on hand. I also upped the Munich malt after tasting my club's Flanders when it went into the barrel:


Recipe Specifications
--------------------------
Boil Size: 6.58 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.059 SG
Estimated Color: 15.4 SRM
Estimated IBU: 18.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3 lbs 9.3 oz Pilsner Malt - Rahr & Sons (1.8 SRM) Grain 1 30.0 %
3 lbs 9.3 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 2 30.0 %
2 lbs 15.8 oz Munich I (Weyermann) (7.1 SRM) Grain 3 25.0 %
7.6 oz Caramunich II (Weyermann) (63.0 SRM) Grain 4 4.0 %
7.0 oz Aromamalt (Castle Malting) (50.8 SRM) Grain 5 3.7 %
7.0 oz Special B (Castle Malting) (152.3 SRM) Grain 6 3.7 %
7.0 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 7 3.7 %
1.00 oz Styrian Goldings [3.80 %] - Boil 60.0 mi Hop 8 14.0 IBUs
0.50 oz Hallertauer Hersbrucker [2.30 %] - Boil Hop 9 4.3 IBUs
2.0 pkg Roselare Belgian Blend (Wyeast Labs #376 Yeast 10 -


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 11 lbs 15.2 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 16.01 qt of water at 169.7 F 158.0 F 60 min

Sparge: Batch sparge with 2 steps (0.72gal, 3.29gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 03-03-2013, 05:28 PM   #19
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Looks good man.

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Old 03-04-2013, 01:04 PM   #20
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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