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Old 10-28-2009, 11:23 AM   #11
wetherel
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Sep 2009
San Diego
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I had an crappy underattenuated autolyzed bottled wheat wine that I didn't know what to do with. I brewed a few more pounds of malt and watered the stuff down to around 8% and added WY Sour Mix + a bunch of dregs from sour beers + 8oz of maltodextrin and waited 6 months expecting the worse. It turned out very sour fruity and fantastic.



 
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Old 10-28-2009, 03:58 PM   #12
Saccharomyces
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Jun 2008
Pflugerville, Texas
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A 10-11% ABV beer will sour with lambic bugs, just not to the degree of an 8% beer and not as quickly. Planning the cuvee de tomme clone we even consulted with Vinne at Russian River to make sure we were right about this. Consecration is 10.5% ABV and nice and sour if you have had it. He told us that the bugs are a LOT slower to sour the beer at this high of an ABV but they eventually do.
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Old 10-28-2009, 06:23 PM   #13
jkarp
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Jun 2008
Elizabeth, CO
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Good to know. These two are now tucked away in better bottles, both have fine pellicles, and I'm fully prepared to ignore them for at least a year.

 
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