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Old 07-18-2007, 02:57 AM   #21
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You should become a traveling brewery consultant. then travel to southern arizona



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Old 07-18-2007, 03:22 AM   #22
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The only problem(well at least one big one for me) is that my three sour beers need 1 year for the flavor to fully develop. I don't want to brew more before I'm somewhat assured I'm doing things correctly,etc. Its a really long learning process, not super exciting and instantly gratifying. It is interesting and different though, could help get you through a low spot. How about doing experiments; yeast(mix, temp, compare 2,etc.), belgian sugar, hop character, one grain vs. another,etc.



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Old 07-18-2007, 06:30 AM   #23
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Quote:
Originally Posted by Brewpastor
I went to his talk at the nations in Denver and got one of his baggies of wood chips soaked in his culture. Thanks for the link. I have the power point of his talk if you are interested.
I'm using a mac (with out Office) so the power point won't run, thanks though.

Brett is a lot faster and easier than sour beers, my beer started picking up distinct pineapple notes after a month or so, 4 months on its great. I just added some starter wort to a freshly emptied bottle of Orval, put on an air lock, smelled it for off-odors and pitched it into some fermented beer (the Dubble recipe from Radical Brewing, it just got a second place Best of Show).
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Old 07-18-2007, 12:28 PM   #24
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Very cool, congrats on the success!

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Old 07-18-2007, 01:33 PM   #25
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Good question. Man, I have really slowed down myself just because I have so many other things on my plate (gardening mainly, among others). I think, fwiw, to start hitting the sour ales might be a good direction...that is if you like sour ales! Spontaneous ferments, souring the mash, things like that are hard to pull off and very hard to get some kind of consistency.

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Old 07-18-2007, 02:09 PM   #26
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Quote:
Originally Posted by Brewpastor
I am not sure my problem (although I am sure many of you have opinions!) but I have been really amazed lately with my lack of enthusiasm around brewing and such. I need a shot in the arm or something! I am interested in the whole world of sour beers and barrel aging. Maybe that will help. It has been hotter then I care to recount and the brews are not real happy. Maybe it is time to dig a beer cellar. I don't know.

Suggestions will be appreciated.
You could start up a business brewery...oh, wait...
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 07-18-2007, 02:12 PM   #27
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In all seriousness...you should just try more difficult brew styles. Eisbock? Gueuze? Berliner Wiesse? Hell yeah.

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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 07-18-2007, 02:57 PM   #28
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I do think you are on to something. Shake it up and keep it interesting. You know, I have never had a berliner. I know it is one of "those" beers, but...

Maybe the answer to my funk is to go funky!

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Old 07-18-2007, 03:52 PM   #29
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*off topic!*

Quote:
Originally Posted by Catfish
I'm using a mac (with out Office) so the power point won't run, thanks though.
).

Macs run Keynote (part of the iWork family), which run PowerPoint natively... If you have the iWork suite, it'll work just fine.

BP - I'd love a copy of that PowerPoint presentation!
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Old 07-18-2007, 04:32 PM   #30
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BP,
I just had some of the 1809 Berliner Wiesse and think is should be pretty easy to pull off. It is mash hopped and decocted to get some IBUs since it isn't boiled. Pretty cool process and a really nice refreshing brew.

http://www.bunitedint.com/portfolios/producers/historic_series/berliner_weisse/overview.php

Want to brew and split 20?
Cheers,
EMB



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