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Old 08-20-2009, 02:21 AM   #61
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Red with brett brux
Red with Raspberry and brux and lamb
Blond with brett lamb
Blond with cherries and brux and lamb

All above have pedio and lacto.

A quad with brux and lamb and Fantome dregs.

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Old 08-29-2009, 03:24 PM   #62
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I brewed another 10gal of Berliner Weiss. That makes 20gal I have fermenting. This new batch will be split, half will be dry hopped with amarillo hops, and the other half will have cinnamon added to it for a nice fall version.

Up next, I think I might try a Berliner Rye, or maybe a Black Berliner (or one made with dark wheat instead of pale wheat). I am trying to find the limits of the style, because my dream brewpub will have this as one of its flagships. The fact that every BMC drinker seems to like the style makes me think it would be a great unifier between beer geeks and casual beer drinkers, especially when paired with a wide array of homemade syrups (that could also be seasonal).

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Old 08-29-2009, 04:22 PM   #63
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Quote:
Originally Posted by ChrisKennedy View Post
I brewed another 10gal of Berliner Weiss. That makes 20gal I have fermenting. This new batch will be split, half will be dry hopped with amarillo hops, and the other half will have cinnamon added to it for a nice fall version.

Up next, I think I might try a Berliner Rye, or maybe a Black Berliner (or one made with dark wheat instead of pale wheat). I am trying to find the limits of the style, because my dream brewpub will have this as one of its flagships. The fact that every BMC drinker seems to like the style makes me think it would be a great unifier between beer geeks and casual beer drinkers, especially when paired with a wide array of homemade syrups (that could also be seasonal).
What technique do you use to sour them? Just add some lacto?
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Old 08-29-2009, 04:29 PM   #64
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Lactobac, yes. Of course, I also do a no boil, but I don't know yet how much that contributes to the sourness. My next step is to boil for 15 minutes and see if that affects things much.

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Old 08-29-2009, 04:37 PM   #65
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I've got one Flanders Red using Jamil's recipie thats been on the bugs for almost 9 months. I plan on having this carboy my sour carboy and keep pitching putting one in after I bottle this one when its ready.

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Old 08-29-2009, 08:53 PM   #66
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finally got over my fear of the pellicle and brewed up a batch of 71% pils, 14% wheat, 14% cane sugar with wyeast 3789 that i plan on a long secondary on mangos a la niquejim's drunk owl mango. bubbling away happily in the primary right now. not entirely hardcore wild, but i'm dipping in a toe.

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Old 09-25-2009, 02:37 AM   #67
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Just tried some framboise that is ~6 months. I used only WY labic blend to ferment. It is very sour but good. A little more aging and I think it will mellow a little to near perfect.

It was a kit I added rasp to but have now moved to AG...anyone have a good AG recipe? I was going for a less sweet, more sour, Lindemans since that is the only one I have had.

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Old 09-29-2009, 02:46 AM   #68
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Just brewed my first sour beer this weekend, a Flander's Red. I've actually only ever had a Lindeman's Cherry Lambic, so this is a "wild" leap out there for me.

The only thing I had open was a plastic Ale Pail to ferment in. I'm guessing that I want to move it out of that and into glass pretty soon after the really active fermentation dies down.

I've also got old school Mr YUCK stickers to put on the pail and lid just to remind me not to cross contaminate any future brews with my bugged gear.

Terje

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Old 10-01-2009, 04:10 AM   #69
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1x 1yr old Strong Flemish Red
1x 3 month old Brett C + Lacto + Cherries
2x 2 month old Brett C + Lacto (1 extract, 1 all grain)
2x 1 month old Brett L + Lacto
2x 2week old Sacc + Lacto

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Old 10-01-2009, 07:39 AM   #70
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Quote:
Originally Posted by Stratotankard View Post
Just brewed my first sour beer this weekend, a Flander's Red. I've actually only ever had a Lindeman's Cherry Lambic, so this is a "wild" leap out there for me.

The only thing I had open was a plastic Ale Pail to ferment in. I'm guessing that I want to move it out of that and into glass pretty soon after the really active fermentation dies down.

I've also got old school Mr YUCK stickers to put on the pail and lid just to remind me not to cross contaminate any future brews with my bugged gear.

Terje
If you have already "bugged" up the bucket, you might keep it in there for a little while to allow some oxygen transfer.


Anyway, I've got 5 gallons of a blond ale with Brett C + dregs galore that's been going for about a month and a half.
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