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Old 10-02-2009, 05:41 PM   #71
bakins
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I've got a very simple all brett L pLambic going right now. Smells awesome. Will fruit it.

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Old 10-02-2009, 11:06 PM   #72
dreadnatty08
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So far what's souring right now are:
Belgian Funky stout
Oud Bruin
Chocolate Saison (Roselare second gen.)
Table Sour (all Drie Fonteinen)
Bottled:
Brett L stout
Brett C Mango Chipotle
Brett L Vanilla Wine
Oat Wine (Wyeast old ale plus some bottle dregs)
I'd got a Cuvee de Tomme clone type upcoming but using figs/rum instead of cherries/bourbon.

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Old 10-04-2009, 10:34 PM   #73
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I have started a Lambic Marathon. I plan to make four batches of fruit Lambic; Apricot, Rasberry, Cherry, and Peach. The Apricot and Rasberry beers are in the secondary and the third batch will be brewed today. I started the first batch by pitching White Labs WLP 655 Lambic Yeast and plan to use the original Yeast Cake to brew the four batches of beer destined for the fruit puree's. Once all four batches are in the secondary I plane to brew a fifth batch with a fresh vial of yeast to make a straight Lambic that could be used for blending or just drinking. I have started a thread for this endeavor titled Lambic Marathon and would welcome any comments advice or suggestions.

http://www.homebrewtalk.com/f127/lam...rathon-139650/

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Old 10-27-2009, 01:03 AM   #74
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i approve of this thread right now i've got:

flanders red x2 (WL br. lambicus & br. bruxelles in both)
oud bruin (roselare)
ipa style w/ late chinook & honey addition (roselare)

i need more space to age!

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Old 10-27-2009, 01:35 AM   #75
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does a berlinner-weisse count? if so i'm in for 5 gallons of flyangler's spurhund zunge

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Old 10-27-2009, 06:17 PM   #76
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Quote:
Originally Posted by bhatchable View Post
does a berlinner-weisse count? if so i'm in for 5 gallons of flyangler's spurhund zunge
I think so!

I have a Berliner Weisse, and a Flanders Red going right now. I'm planning on brewing a funk-ified belgian dark on Thanksgiving, as well as adding some brett and lacto to about a gallon of watermelon wheat that I've recently kegged, just because I can!
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Old 10-28-2009, 01:16 AM   #77
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I haven't done anything sour yet but I am hanging out here to do some research... Thanks for all the great info!

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Old 10-28-2009, 01:29 AM   #78
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I have a 2006, 2007, 2008 Lambic sitting in my closet waiting for me to blend.
A 2008 Flanders red on tap that I just took 3rd place at local contest.
A 2008 Belgian Golden Strong that was fermented in a apple brandy barrel dosed with brett aging.
Brewed a new Flanders this past saturday and I will be doing another lambic brew next month. Sour beers rock!!!!!!

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Old 01-11-2010, 01:09 AM   #79
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I'll start this one back up.

I have a straight lambic going, as well as a sour mash wild ale.

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Old 01-11-2010, 01:08 PM   #80
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Recently I've got a few new sours going, a big dark saison with black cardamom (the sequel to a similar beer with rosemary), a second quad with cherries and bourbon soaked oak, a cider, a Belgian single in the barrel wine barrel that had our Flanders Red, and my third lambic (done with my first turbid mash).

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