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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Thoughts on souring a RIS?
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Old 01-03-2012, 03:47 AM   #11
tdogg
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how did this turn out?

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Old 02-25-2012, 07:32 PM   #12
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I am also interested to know how it turned out....

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Old 02-25-2012, 08:34 PM   #13
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No idea how this specific beer turned out, but I have a RIS style beer being fermented with Wyeast 9097 as well as another brewer on here.

If you're looking for a do it or not, I say do it. Just make sure you mash high. I did a decoction mash at like 160F. I wanted residual sweetness and with the brett I figured I needed to mash high. I mashed my 11-11-11 old ale at 158 and that ended up at 1.018 so hopefully at 160 and the massive amount of roasted malt I'll end up north of 1.020. I actually contemplated using a pedio/lacto culture in this beer.

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Old 02-29-2012, 04:36 AM   #14
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I just tapped my first wild ale this week. A RIS refermented with Brett B and aged on Zinfindel infused oak chips for 17 months. Its excellent.

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