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Old 08-20-2012, 01:52 AM   #11
Crito
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Could you use the HOP shots for bitterness?

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Old 08-20-2012, 02:21 AM   #12
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I wanted it to low to no IBU's and sour

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Old 08-20-2012, 02:22 AM   #13
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First I've heard of this. 175 for 15 mins is enough to kill off the bacteria?
And even 175 for 15 mins will get you some IBUs won't it? Were there hops in there while you did this?

I want to know how this turns out!

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Old 08-20-2012, 03:01 AM   #14
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Hops where only in the mash. If I had a heatable mash tun I would have heat up in the mash tun. I'll post what happens but I don't plan on bottling for a least 4 months.

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Old 08-20-2012, 05:22 AM   #15
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It will ferment down to 0 as the limit dextrinase will keep on kickin through the ferment. That's how you make the beer for Scotch whisky.

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Old 08-31-2012, 03:15 AM   #16
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Just transferred to secondary after 3 weeks. The gravity was already down to 1.006 from 1.044 and fairly sour.

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Old 09-15-2012, 03:40 AM   #17
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>>First I've heard of this. 175 for 15 mins is enough to kill off the bacteria?


I think this may be done for Sour beers that want Lactobacilus, not for regular beers.
Flash pasturization is done at 160-165 for 15 seconds.

It might be an interesting experiment.

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Old 09-15-2012, 04:36 AM   #18
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I brewed a Berlinerweiss with a friend where we crushed a pound of grain and let the natural bacteria create a disgusting smelling mess of lactobacillus. We did a short boil for a small hop addition. Inoculated with the lacto and let it go, then tossed yeast in.

It had a real nice tart character and I was chugging my half.

Not quite going straight from mash to fermenter, but close with good results.

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