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Home Brew Forums > Home Brewing Beer > Extract Brewing > Adding grape concentrate to tripel
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Old 04-15-2013, 05:19 PM   #31
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Nothing new to speak of. Just updating for posterity.

Yesterday I added the dregs of a Logsdon Peche 'n Brett (http://beeradvocate.com/beer/profile/25710/81079). Was impressed enough with the beer that I thought I'd add to see if it helped give it some complexity.

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Old 05-21-2013, 01:37 PM   #32
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Just an picture update:

Some interesting bubbles forming on the tripel



And some other unrelated pictures-

Nasty pellicle on a lambic:



This is what an acetobacter infection looks like (ruined lambic batch):

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Old 06-10-2013, 05:12 PM   #33
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Same beer, slightly crazier pellicle a few weeks later...

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Primary: De Bom sour (Gen. 2), De Bom/Embrace the Funk Brett blend saison'ish beer
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In bottles: Mango sour, Lambic, Brett tripel, Sour brown, Brett L/B Porter
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Old 06-10-2013, 10:19 PM   #34
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looking good! love those big bubbles.

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Old 12-10-2013, 06:19 PM   #35
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Have you tasted it yet? Interested in trying this in a completely different direction, but interested to see how the 24oz. worked out for you in the tripel.

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Old 12-10-2013, 06:52 PM   #36
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I bottled it about a month ago with champagne yeast, but haven't opened any yet. It is super funky and dry and really hot, so I think I'm going to sit on these for a while to let the alcohol calm down a bit. I'll be sure to update once I open one of them.

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Secondary/Aging: ECY01 Sour #1, ECY01 Sour #2, The Yeast Bay Melange Sour, Bourbon Barrel Quad, De Bom on tart cherries
In bottles: Mango sour, Lambic, Brett tripel, Sour brown, Brett L/B Porter
Kegged: Jamil's Sweet Stout with Raspberries, Dry-hopped Berliner Weisse (Lacto Brevis), 3-2-1 IPA

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Old 12-11-2014, 02:38 PM   #37
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Any updates on this? Curious to see how it tastes!

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Old 12-11-2014, 04:46 PM   #38
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Quote:
Originally Posted by DuffBeerMN View Post
Any updates on this? Curious to see how it tastes!
It's a really weird beer, for sure. The alcohol heat on it has faded, but it has a weird combination of sweetness and funk which I don't care for. It's far better than it was when I opened one after it was initially bottled, but it's just too strange for me to enjoy full. I don't know how it's so sweet when it finished just about at 1.00.
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Primary: De Bom sour (Gen. 2), De Bom/Embrace the Funk Brett blend saison'ish beer
Secondary/Aging: ECY01 Sour #1, ECY01 Sour #2, The Yeast Bay Melange Sour, Bourbon Barrel Quad, De Bom on tart cherries
In bottles: Mango sour, Lambic, Brett tripel, Sour brown, Brett L/B Porter
Kegged: Jamil's Sweet Stout with Raspberries, Dry-hopped Berliner Weisse (Lacto Brevis), 3-2-1 IPA

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