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  1. O

    WLP655 - Belgian Sour Mix

    If you waited a couple of months you could have gotten the Wyeast Roeselare blend. A lot of brewers are fermenting in the primary with a clean yeast like White Labs American Ale and pitching the sour blend in the secondary. Good thread on the Roeselare blend, but most likly applicable to...
  2. O

    Chocolate Coffee Stout

    Cold brewed 1 liter with expresso beans over night and added to keg. In addition aged the stout with 1/2 pound of expresso in the secondary for a week. After a week on CO2 in the keg. Flavors have mended together well. . although getting zero head. Thinking I added too much cold brewed...
  3. O

    Stout sparge runnings are delicious! I almost hate to ferment 'em

    I think you got beaten to the punch. http://www.goya.com/english/products/product.html?prodSubCatID=15&prodCatID=5
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