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Old 04-15-2013, 04:19 PM   #31
joshrosborne
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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, 12:37 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, 04:12 PM   #33
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Same beer, slightly crazier pellicle a few weeks later...

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Primary: Nelson Sauvin Saison
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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, 09:19 PM   #34
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looking good! love those big bubbles.

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Drinking: a belgian pale ale, a belgian imperial stout, an Epic 09.09.09 clone, a brett'ed saison
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Old 12-10-2013, 05:19 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, 05:52 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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