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Old 10-05-2012, 03:56 AM   #21
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What's going on with these beers? Updates from anyone?
a 50/50 blend did quite well at a comp for me, waiting for the sheets but I know I got a 2nd with it. Still young and in the aging kegs, I just bottled a couple for this comp at a guess of 50/50 blend, I didn't add yeast to the bottles either so there was something in there to eat the sugar
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Old 10-20-2012, 06:18 PM   #22
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Subscribing to this one as well. And you are just north of me?!?!? Any chance you can LMK when your next brew day is? Ill be cleaner/sanitizer helper for a walkthrough on your process

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Old 11-22-2012, 11:44 PM   #23
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I'll be brewing the first batch of this on Saturday. I'll let everyone know how it turns out in a couple of years!

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Old 02-22-2013, 02:49 AM   #24
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I brewed a batch following your instructions on September 2011, and I just cracked open my first bottle. today. Lots of lactic sourness and toastiness. Loads of tannins from the oak give it a full mouthfeel. It's lacking in fruitiness, which is a disappointment, but overall this is a solid beer and I'm glad I made it. I bottled six gallons of this straight, and racked the remaining 4 gallons onto 7 lbs of whole cherries. I'll let you know how that portion is in a few months.

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Old 03-15-2013, 06:16 PM   #25
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I've been doing a lot of planning in the past few months in hopes of starting an oak aged sour batch soon. I really appreciate the methods that you’re using for fermenting and blending. I was hoping I could ask you some questions?

Firstly, I was thinking of fermenting on ale yeast for a few days to get most of the attenuation, cold crash, then start with the bugs. Maybe even keep a gallon carboy of un-soured beer for blending purposes. Your thoughts on this approach would be appreciated.

I have a small oak barrel that I use for flavoring my farmhouse recipe. But it’s a six week turn around, low maintenance affair. When oaking long term, do I need to worry about topping it off to keep the O2 out? Or do you just let it go and just let the natural evaporation happen? Could you give us a bit more detail on your fermentation steps?

Thanks for the input in advance…and for sharing your recipe.

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Old 03-15-2013, 06:29 PM   #26
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I'm not the OP, but I would not pitch the ale yeast first. Roselare doesn't have that much character in and of itself. IMO you need to give it all the help you can. As for the oak question, I will yield the floor to someone more knowledgeable.

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Old 04-03-2013, 03:38 PM   #27
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Brewed this up yesterday (well, a variation on the original recipe that has a lambic grain bill as the base and I did a mini-mash on the side with the specialty grains and corn and blended to get the flanders wort) but pitched ECY 02 - Flemish Ale. Now the wait...

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Old 06-14-2013, 09:58 PM   #28
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Hey Sacc, ever tried throwing 3763 on your Irish Red???

Looking to get a simple sour going and really like this recipe... thoughts?

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Old 10-03-2013, 06:00 PM   #29
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I just won a best of show with this recipe in a 100 beer comp. The beer is about 2 1/2 years old.

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Old 10-04-2013, 11:15 PM   #30
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Quote:
Originally Posted by dmob29 View Post
Hey Sacc, ever tried throwing 3763 on your Irish Red???

Looking to get a simple sour going and really like this recipe... thoughts?

I brewed a red and realized that I had more "raisin" flavor than any oud bruin I'd ever made on purpose, so I finished with Roselare and bottled. I'm happy with it so far.
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