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Old 07-21-2014, 01:29 AM   #1441
skeezerpleezer's Avatar
Apr 2010
Roswell, GA
Posts: 2,602
Liked 686 Times on 423 Posts

Originally Posted by Satanic_Four View Post
Oatmeal Rye Porter @ 6mo about to add oak cubes.





Mikkeller AK Alive

JP Bam Bier

Nice pellicle.

How full is that bucket?

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Old 07-21-2014, 02:02 AM   #1442
Mar 2014
Posts: 13

Its about 5.5-6gal in a 7.5gal bucket

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Old 07-21-2014, 04:14 AM   #1443
Jul 2013
Burleson, Tx
Posts: 8

Originally Posted by TrickyDick View Post
I wouldn't keg it unless you want to risk permanently contaminating the keg, and all connected tubing, etc the beer will be in contact with. It could become a dedicated sour keg if you're into that. If you are in Texas, you should check out Jester King beers! Also some notable and widely distributed sour beers from Europe include Rodenbach, Monk's Cafe, Petrus (several varieties), and Cuvee de Jacobins. Might also try Orval from Belgium. Not sure if you can get any Prairie Artesian Ales (more funky farmhouse than deeply sour from what I've tasted). You can check or google for the website and see what you can find in your distribution area. Also Goose Island has several sours - all given feminine names like Sophie, Matilda, Gillian, Halia, Juliet, I think there is one more. The Matlida isn't sour but they are all nice beers.

Oh my local H-E-B has it according to Jester King's website... I NEVER look at the larger bottles. I WILL now!!!!

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Old 07-21-2014, 05:51 AM   #1444
Oct 2010
aurora, il, il
Posts: 151
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Some of the sours/brett beers
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Primary: RIIS(For maple bourbon barrels) // CoconutLime IPA, // Partiglye from RIIS(semi coolship)

Secondary: Black Framboise(wild black raspberries) // Brett'n'Brown //Sour blonde // Sour brown // Brett porter

Barrel Aging:Sour stout(10 Gallon Rye Whiskey) // Blonde Peach Sour(10 Gallon Wine) // Sour Brown(5 Gallons) // BrettFunkBlonde(Gin/bourbon 8 Gallon)

In the Bottle: Downtown Julie Brown (Sour brown aged in gin barrels) // Peach saison // Concord wine

On Tap: Heady Clone

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Old 07-21-2014, 05:52 PM   #1445
TrickyDick's Avatar
Feb 2010
near Orlando, FL
Posts: 2,984
Liked 217 Times on 179 Posts


Not saying that your equipment is going to be permanently colonized with the bugs, but it could be. It depends on the equipment.

Wondering where your batch got the infection from to begin with. That piece of equipment is probably contaminated: racking cane? Tubing? Air lock or stopper? Working on my iPad now, don't recall if the photo was a primary bucket or a carboy. If this has already been racked into a secondary, then anything from the primary or between transferring could be contaminated. Many people, including me though I am trying to get away from this practice, ferment in a primary bucket with a bottling spigot installed. These are notoriously difficult to sanitize I have found, and like to leak.

If there is a plastic or vinyl part that touches the infected beer, if there are any scratches, those can become colonized and may be difficult to eradicate the offending critters. Also plastic and vinyl cannot be heated to sterilize like glass or metal can be. Glass and metal can also scratch, just not as easily. Some commercial breweries use the same bottling equipment for clean and sour beers, so you too can potentially sanitize your stuff for use with clean beer as well. It might take more effort to ensure the equipment is clean however. If there is an unseen scratch or something that is sheltering the bugs from chemical sanitizers, it is possible that your sanitization efforts will not be entirely successful. If you wanted to keg, I would suggest that you try and use a picnic tap to dispense so as not to contaminate any semi-permanent beer lines, faucets, etc. I would also suggest that you replace the keg seals and disassemble the keg to thorough cleaning after putting your soured/funky beer into it.

The new book "American sour beers" can offer better and more thorough guidance. It was written by a HBT member.


Sent from my iPad using Home Brew

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Old 07-25-2014, 06:43 PM   #1446
Mar 2014
Posts: 13

Sour Mash brewed 7-19
1 lb pale malt
1.5 lb cream of wheat
1.5gal water
Slowly brought to a boil over the course of 2hrs.
Let cool. PHed down to about 4.5 w/ acid blend. Pitched a handful of pale malt. Covered let sit for 5 days. No temp control.
Checked it today. Smelled like fresh bread dough. No vomit or diaper or bad corn. Quite pleasant actually. Tasted a sip and it puckers the mouth but no harsh bile like flavors. I'm quite pleased. Brewing a pineapple Gose tonight.
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Old 07-29-2014, 04:06 AM   #1447
nisk916's Avatar
Mar 2011
Sacramento, California
Posts: 84
Liked 1 Times on 1 Posts

SMaSH with pilsner and summit hops, and fermented with dregs from Russian River Consecration
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Is that a meth lab in your garage?

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Old 08-05-2014, 10:01 PM   #1448
Sep 2008
Denver, CO
Posts: 1,082
Liked 9 Times on 9 Posts

Anybody know what I'm dealing with here?

Went to keg my russian imperial stout for aging and it's got some growths.

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Old 08-05-2014, 10:37 PM   #1449
Oct 2010
Thailand, Chiang mai,Thailand
Posts: 2,072
Liked 160 Times on 129 Posts

You,sir, are dealing with god.

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Old 08-06-2014, 05:30 PM   #1450
Mar 2013
Bethlehem, NH
Posts: 1,827
Liked 247 Times on 191 Posts

Berry Lambic Mead. Just about 15 months. 3 Months til bottling.
Lifetime goal: 7,777 gallons --- gallons made, I stopped counting.
My Home Brew Blog
If you would like to write for HBT, shoot me a PM!

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