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Old 03-19-2009, 01:32 PM   #41
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nodding head is in philly isnt it?
Looks like an excuse for a road trip to Philly.

Nodding Head

Jason, tried this? Is it close to your recipe?
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Old 03-19-2009, 01:37 PM   #42
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New Glarus made an awesome BW last year. It is still available in some spots...

Jason, any chance of getting an answer to my other Q...

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So when you decide that the sourness is good, do you just rack from under the pellicle? Won't the lacto continue to eat? How do you prevent continued fermentation and bottle bombs? Do you just have to drink it fast?

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Old 03-19-2009, 02:07 PM   #43
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Jason, tried this? Is it close to your recipe?
I think it's pretty darn close. I think a good BW should be tart without being too puckering, and Nodding Head's satisfies me immensely. I don't drink mine with woodruff syrup though.

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Jason, any chance of getting an answer to my other Q...
Whoops! I totally missed that! The available sugars are depleted by both the Lactobacillus and the Sacch. Obviously, you have to confirm this by watching the OG and making sure it doesn't continue to fall. I try to condition as warm as I can in secondary to push the Lactobacillus along to finish out. These beers finish bone dry. I suppose you could use Campden to knock out the bugs once you've hit a level you like.
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Old 03-20-2009, 04:20 AM   #44
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Decided I'm going to brew 10 gallons... I'll pitch the Lacto and 1338 into 6 gallons of wort. I'll innoculate the remaining 4 with crushed grain for lacto, wild yeast for some funk, and after a few days, a packet of Notty for sacc. Should be a fun experiment!

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Old 03-26-2009, 05:21 PM   #45
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Decided I'm going to brew 10 gallons... I'll pitch the Lacto and 1338 into 6 gallons of wort. I'll innoculate the remaining 4 with crushed grain for lacto, wild yeast for some funk, and after a few days, a packet of Notty for sacc. Should be a fun experiment!

Sounds like a very cool experiment! Keep me updated.
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Old 03-26-2009, 05:24 PM   #46
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So you are just going to throw in a handfull of crushed grain? Sounds cool.

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Old 03-26-2009, 08:53 PM   #47
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So you are just going to throw in a handfull of crushed grain? Sounds cool.
After searching around, I made a small starter similar to the Flying Fish Farmhouse Ale recipe from BYO's clone brews. ~1 pint of water at 150*F, add 3 ounces of crushed grain, cover it. I put it in a 105*F oven overnight. I just checked it and it smells like a nice lacto funk is going on already.
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Old 03-26-2009, 10:31 PM   #48
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I brewed 10 Gallons of this.

5G I infected with Lacto and it has a nice funk on top

5G I just added 3 tbsp of Lactic acid and 1-2 tbsp Apricot extract at kegging. It tastes terrific

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Old 03-30-2009, 01:00 PM   #49
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Ok, so I was supposed to have my germs yesterday.... so I decdied to do the 24 hour mash thing.... then my hookup forgot the germs...

So what do I do? the mash presently smells real sour and kinda nasty... do I just go ahead, sans germs? Do I keep it mashing for the next week? or do I just chuck it, since the grains cost a whopping 5$ its no biggie.... what to do what to do?


Also, how do I clean up after this? do I need to bleach my mash tun? since It has some sour now (assuming I go ahead) I assume I dont need to do anythign to my kettle... since Its gonna be boiling... what about the CFC? Only want this batch to be sour... not everything

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Old 03-30-2009, 01:04 PM   #50
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So what do I do? the mash presently smells real sour and kinda nasty... do I just go ahead, sans germs? Do I keep it mashing for the next week? or do I just chuck it, since the grains cost a whopping 5$ its no biggie.... what to do what to do?
I'd give it a go and see how it turns out. If it sucks, you're out a very minimal amount of grain and hops. Lauter, sparge and into the kettle for the short boil. The boil will kill the bugs but leave you with a fixed sour.

The tradeoff for using this method is that it's imprecise and hard to control, but it's worth a shot.

As far as cleaning your equipment, I take it you recirculate boiling wort through the CFC and hose prior to chilling? If so, that is sufficient.
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