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Old 08-28-2009, 05:50 PM   #11
smellysell
 
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I've heard that Russian River filters their sours, so the dregs wouldn't be real useful for this purpose FYI. Assuming that is accurate that is.
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Old 08-28-2009, 06:01 PM   #12
mattyp1214
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I dont think they pasteurize them because in BYO issue of barrel aged beers Vinnie suggests that you can try to culture the dregs from a temptation

 
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Old 08-28-2009, 06:30 PM   #13
smellysell
 
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Quote:
Originally Posted by mattyp1214 View Post
I dont think they pasteurize them because in BYO issue of barrel aged beers Vinnie suggests that you can try to culture the dregs from a temptation
I definitely could be misinformed. I was just told this was why when I noted that the RR sours get less sour with age, unlike my experience with homebrew sours.
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Old 08-28-2009, 09:07 PM   #14
Jamo99
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Quote:
Originally Posted by smellysell View Post
I definitely could be misinformed. I was just told this was why when I noted that the RR sours get less sour with age, unlike my experience with homebrew sours.
I've heard something similar. At the same time, I heard that Jolly Pumpkin does not, and that at least pitching those dregs should assure some complexity. I'll be tossing the dregs of whatever sours in regardless since it won't hurt.

 
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Old 08-28-2009, 09:17 PM   #15
ChrisKennedy
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Quote:
Originally Posted by smellysell View Post
I definitely could be misinformed. I was just told this was why when I noted that the RR sours get less sour with age, unlike my experience with homebrew sours.

There are certain bugs that metabolize acids and turn them into non-sour substances (like ethyl lactate I believe). So perhaps that is why you have noticed a bit less sourness in an aged RR sour?

 
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Old 08-29-2009, 06:48 AM   #16
mattyp1214
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Im pretty sure that alot of them haven't been pasteurized. I just started a folie clone and pitched orval, folie and geuze dregs and will probably pitch a few more in over the next couple weeks. I figure either way it can do more better than harm

 
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Old 09-19-2009, 06:25 PM   #17
womencantsail
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I soaked about 0.50 oz of medium toast French oak in some Riesling and added the wood (and a splash of wine) to the carboy on Wednesday (9/16) and a pellicle is now beginning to form.

Maybe I'll throw some pictures up when it gets going really good.

 
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Old 12-26-2009, 06:58 AM   #18
womencantsail
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Well, the "pellicle" that was forming before didn't turn out to be such.

But, after forgetting about this thing for about two months, I checked on the beer today and there is definitely a pellicle. A nice white layer sitting on top of the beer.

http://img130.imageshack.us/i/img0255fa.jpg/

 
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