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Old 11-01-2012, 06:49 PM   #21
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Amanda K, I like that recipe. Looks deceptively simple, but should be awesome.
It's a recipe I tweaked a bit from Vinnie @ Russian River for his Supplication (sour brown in pinot noir barrels on black currants). I'm hoping for something half as good!

I do a single infusion mash, will probably be shooting for 155-156 for this one. High enough to ferment it with US-05 down to around 1.020, then rack for the souring.


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Old 02-26-2013, 05:30 PM   #22
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Why not just primary with the WL 665? Seems like the US-05 would eat up a lot and extend the souring time period.



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Old 06-20-2013, 06:17 PM   #23
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It's been 8 months or so and I'm getting anxious. Both the Red and the Bruin have thick and nasty-looking pellicles still going strong. I had planned to bottle in July but with the warmer temps in my basement it looks like the bugs arent yet done.

They both smell like they should (lots of lactic, no aceto) but I'm not sure if they are sour enough yet. I might rack the Red into another container and bottle when the acetic acid gets to the right level.

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Old 06-21-2013, 06:05 PM   #24
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I scored 37/36/36 last week in a local sour contest for my Flander's Brown with a very basic brown recipe and WLP 665 as the only yeast in primary fermentation. Didn't place, but I'm happy with the scores!

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Old 06-22-2013, 02:46 PM   #25
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I brewed my Flanders Red on 11/23/2012 and tasted it 6 months in. I pitched it straight with wlp665 and dregs from a bottle of Avery Oud Floris.

It tasted great. Pretty damn lactic, a good horsey brett funk and a thick mouthfeel probably due the fairly high gravity. Gravity reading was 1.017. No noticeable acetic acid. Probably will take over a year total to get down to gravity but it tasted quite promising.

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Old 06-23-2013, 11:01 PM   #26
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Pellicle shot of my 8 month old low gravity Oud Bruin. Pitched US-05 and WLP665 together in primary. Smells slightly acetic but not overwhelming by any means.



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Old 06-30-2013, 05:27 PM   #27
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I brewed my Flanders Red on 11/23/2012 and tasted it 6 months in. I pitched it straight with wlp665 and dregs from a bottle of Avery Oud Floris.

It tasted great. Pretty damn lactic, a good horsey brett funk and a thick mouthfeel probably due the fairly high gravity. Gravity reading was 1.017. No noticeable acetic acid. Probably will take over a year total to get down to gravity but it tasted quite promising.
I too brewed the same thing on 1-6-13 and it is only slightly tart, but has the brett funk going on. Secondary started at 1.020, it is now at 1.016. Unlike you guys, I have almost no pellicle, just a little crud along the edge and some surface bubbles. Then again, I have just a little head space and it's in glass with a rubber stopper/airlock, so little oxygen contact. I'll let it go at least another 6 months.

I have 8 lbs of frozen sour cherries I want to add to it, not sure if I should add it now or later. Also, I would have to add it to a bucket for added volume. Will this allow too much oxygen? And how long on the cherries.... Any thoughts?
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Old 08-06-2013, 12:56 PM   #28
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My pellice dropped a few weeks ago. I'm busy for the rest of the weekends this month but I plan to bottle a lot of sour in September. The nose is spot on. I have decided against racking the Flanders Red to get aceto character. It may be considered to have a flaw with no acetic acid but I'm not too worried.

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Old 11-28-2013, 03:32 AM   #29
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Any updates?

My sour red is still sitting at the same gravity of 1.017 6 months after my last sample, just wondering where other people are at. This beer tastes ready but I am a bit surprised the gravity is still so high after a year, and that it hasn't changed in 6 months.

I did use 12% caramel malts, a mash temp of 160 and a 2hr boil so that could explain why the gravity is still high. I suppose some body in a beer like this wont be a bad thing, but its just under 5% abv as is, and I was expecting it to be about 6%.

Thinking Ill just throw some oak in there and let it go until theres a hint of oak character where I want and bottle.

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Old 11-28-2013, 04:47 PM   #30
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I checked mine after 9 months and it is at 1013, down 3 more points in 4 months. It is taking on a nice winey essence but still needs more acidity. Will check again after the first of the year. I'm still on the fence about adding cherries..

I added 1 oz of oak cubes when I transferred to secondary; I wonder if this created an environment for additional Brett propagation. Perhaps you should add the oak and give it more time?



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