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Old 07-11-2013, 11:54 PM   #1101
Rivenin
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Quote:
Originally Posted by atoyot View Post
Just the 670. We should do a bottle swap when they're both done.
i'd be down! i'm actually heading to seattle end of this month, but they for sure wont be done haha. but i think i made mine back in... april? or somewhere around there. but i took a sample probably 2-3 weeks ago or so, and mine has some horse blanket with quite a bit of tart for some reason? but i've been tossing in the dregs from different brett beers, so it's prolly not the same anymore haha.

But still, i'd be up for a bottle swap!
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Old 07-13-2013, 02:54 AM   #1102
badlee
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Oct 2010
Thailand, Chiang mai,Thailand
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Two pics of an Oud Bruin-ish beer.
I tasted it at 6.5 months on re-cultured Roselare at which point it had the slightest of oily pellicles. A few days later this baby shows up.
Ignore the time and date on the pics, as I am far too lazy to change them.
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Old 07-14-2013, 03:03 AM   #1103
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Berliner Weisse, ECY06 2 months. Intensely sour.
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Old 07-14-2013, 03:56 AM   #1104
JBCSL
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Jan 2012
West Dundee, Il
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Sour mash after 48 hours at 105

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Old 07-15-2013, 03:46 PM   #1105
corwin3083
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Sep 2010
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Sour blonde ale with Bugfarm VI, just before bottling. You know you're a homebrewer when you see something like that and think "I can't wait to drink it!"

 
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Old 07-15-2013, 04:26 PM   #1106
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Quote:
Originally Posted by corwin3083 View Post
Sour blonde ale with Bugfarm VI, just before bottling. You know you're a homebrewer when you see something like that and think "I can't wait to drink it!"
awesome pix!

if the pellicle is still that thick, is it ready for bottling? i would have waited a while longer, but i'm still learning about sours... (aren't we all)
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- Drinking: NHCPA (BPA and APA made with ingredients from Baltimore), 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 07-15-2013, 04:33 PM   #1107
corwin3083
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Quote:
Originally Posted by sweetcell View Post
awesome pix!

if the pellicle is still that thick, is it ready for bottling? i would have waited a while longer, but i'm still learning about sours... (aren't we all)
Pellicles aren't like krausens in that they just mean there's oxygen present, which makes sense because I had this one in a bucket. They don't indicate active fermentation or absence thereof. But it's been at SG 1.000 for a couple months now, so it should be safe.

 
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Old 07-15-2013, 06:54 PM   #1108
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Quote:
Originally Posted by corwin3083 View Post
Pellicles aren't like krausens in that they just mean there's oxygen present, which makes sense because I had this one in a bucket. They don't indicate active fermentation or absence thereof. But it's been at SG 1.000 for a couple months now, so it should be safe.
yup, fully aware that pellicles aren't kreusen. however, i've also seen people mention that the pellicle will fall once the bugs become inactive (run out of food), a.k.a. FG is reached. but a stable 1.000 would indeed indicate that you're ready to bottle.
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What hops should I grow? Looking for cheap honey?
- Drinking: NHCPA (BPA and APA made with ingredients from Baltimore), 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 07-15-2013, 07:10 PM   #1109
corwin3083
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Quote:
Originally Posted by sweetcell View Post
yup, fully aware that pellicles aren't kreusen. however, i've also seen people mention that the pellicle will fall once the bugs become inactive (run out of food), a.k.a. FG is reached. but a stable 1.000 would indeed indicate that you're ready to bottle.
I've never heard that before, about pellicles falling once terminal gravity is reached. So far, all of my sour beers kept their pellicles past that point, until I bottled.

 
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Old 07-15-2013, 08:37 PM   #1110
smokinghole
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If you shake the fermentor you can make the pellicle fall. It is just held up at the surface by residual CO2 trapped it the layer of polysaccharide scum. most of the time I don't even get a pellicle. So using the pellicle as an indicator would not work for me at all. So if you're waiting for it to fall on its own then you are basically waiting for most if not all of the dissolved CO2 to leave the beer that way there are no bubbles to keep the scum floating. This can take a decent amount of time after fermentation ends.
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