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Old 10-05-2013, 04:27 PM   #1201
bottlebomber
 
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Somehow I left a half pint of blonde ale in the garage a couple weeks ago and just discovered it.
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Old 10-06-2013, 03:08 AM   #1202
WesleyS
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Quote:
Originally Posted by bottlebomber
Somehow I left a half pint of blonde ale in the garage a couple weeks ago and just discovered it.
Stick a straw through it and drink up.

 
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Old 10-07-2013, 11:44 PM   #1203
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I realize this is not an impressive photo, but after sitting on 10 gallons of my Duchess clone for a year we finally have white matter. I'm stoked.
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Old 10-09-2013, 08:11 PM   #1204
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May 2013
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Quote:
Originally Posted by BryanThompson
Here is two and a half gallons of sour brown ale that is sitting on a pound and a half of mulberries.
Yumm! Please update with tasting notes.

 
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Old 10-11-2013, 02:22 PM   #1205
Gothic_Horror
 
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Here is the pellicle on my Flanders Red Ale using ECY02.

 
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Old 10-11-2013, 02:31 PM   #1206
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Quote:
Originally Posted by hunterlab View Post
Attachment 148219

Lambic from 02/13 looking good
Is that in a barrel?

 
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Old 10-17-2013, 04:51 PM   #1207
TalkingGoats
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Feb 2012
Salisbury Steak, NC
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Quote:
Originally Posted by BryanThompson View Post
Here is two and a half gallons of sour brown ale that is sitting on a pound and a half of mulberries.
Whoa that is beautiful.
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a nude charge might get you into a grey, but with most aliens- you've got to play it a little smoother than that. start out with some light jazz...

 
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Old 10-17-2013, 05:14 PM   #1208
BryanThompson
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Jan 2010
Louisville, KY
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I know. I felt bad destroying it to transfer onto blackberries. haha
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Primary: Epic Flemish Brown(15g) waiting to go into a bourbon barrel, Brett C. Blackberry Berliner, lambic waiting for fruit
Secondary: Sour Brown Ale from Black IPA second runnings sitting on 2.5lbs. blackberries and 2.5lbs mulberries
Bottled: Traditional Mead aged on Maker's 46 soaked oak, Brett Maibock

 
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Old 10-17-2013, 08:28 PM   #1209
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I'll add one of mine to the mix. A 100% Brett brew with Brux Trois and Claus. It's about 5-6 months in right now. Sitting at room temp. Trying to decide when to bottle. I have another I'll have to get a photo of. It's coming up on 11 months in the fermenter, way back in the dark depths of a closet. It smells amazing.

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Old 10-23-2013, 06:04 PM   #1210
tugbucket
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Jun 2011
Memphis, TN
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4 month old Sour Rye Farmhouse racked on top of a Temptation clone cake. Pretty much no visual anything up until yesterday. I added the toasted Oak dowel four days ago.

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