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Old 02-14-2010, 06:43 PM   #131
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i always sparge at 168, Im not sure if youll have growth after 12 hours... im gogin for 18 next time! i always batch, but thats just me, if you have the **** to fly... then do it!
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Old 02-14-2010, 06:45 PM   #132
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Quote:
Originally Posted by ODaniel View Post
A little too sour? My batches started becoming more sour than I wanted, so my last batch I did a 18hr mash and it's fantastic. Going to brew that recipe with an 18hr mash multiple times and see what happens. Glad you like it. What recipe did you do again?
not sour enough, went to the brew store and they are out of flaked corn :'(

I did 5 lbs 6row, 2 lb corn, 4 oz crystal 20, 1 oz chocolate, and 1 oz styrian goldings, i also did this in a rain storm so it was no chill
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Old 02-14-2010, 06:58 PM   #133
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Yea I always batch sparge at 168. I actually do a double batch sparge. I haven't had any nasty growth since my first few batches, but when I did I just scraped and sparged as normal. I really like the small amount of sourness, just barely perceptible but still makes it unique.

 
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Old 02-14-2010, 07:15 PM   #134
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Does it typically smell nasty when you boil a batch of this?

 
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Old 02-14-2010, 07:18 PM   #135
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yes, horrid youll be very happy to add the hops
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Old 02-14-2010, 07:21 PM   #136
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Good I'm boiling some now and it makes me sick!

 
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Old 02-14-2010, 07:27 PM   #137
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try making a sour mash berlier.... EWWWW
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Old 02-14-2010, 07:29 PM   #138
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The mash smells bad but I don't think the wort does.

 
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Old 03-29-2010, 05:37 AM   #139
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I just took my first sample of a two week old Kentucky Common....
I used a 24 hour mash, the "standard" grist, and 0.5 oz Amarillo hops at FWH and 60 mins.
This is one interesting beer. The smell is fairly standard, but the flavor is unique. There is a slight sourness at the start, followed by the lovely Amarillos, and finishing with a lingering sour touch. There is something in the flavor that touches on "slightly fermented slightly rotten fruit". SWMBO loves it uncarbed. I'm looking forward to getting this carbed on tap.

 
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Old 03-29-2010, 05:58 AM   #140
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Sounds good, except for the rotten fruit part, hah. I've never got that. Hope it's good though!

I just brewed another recipe not using a sour mash. Just brewed it as a standard beer. The 1902 book doesn't mention anything about souring, only other sources say some brewers did. I'm interested as to how it is without the souring. So far I think my Recipe #3 with the 18hr mash has been the best. We'll see how these next 2 turn out. Brewing the same, non-soured recipe Wednesday, except bumping the specialty grains up a little.

After a couple more batches and monitoring fermentation closely, I am going to try a <5 day KY Common, kegging before fermentation is finished, thus carbonating itself in the keg.

 
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