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Old 07-26-2011, 03:29 AM   #211
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It's a weird looking pellicle but yes, thanks for the pretty comment lol . It's "dusty", the pic doesn't really highlight that really well, but it formed on top of a thick stuck around krausen. It is bubbles, not cherries; is that normal? The bubbles have a dusty film over them.


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Old 07-26-2011, 03:48 AM   #212
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Nice funk Dann! When do I get to try this one?


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Old 07-26-2011, 04:01 AM   #213
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Funked scotch ale with White labs sour blend


Dark strong with East Coast yeast Flemish


berliner


I also have 2 blonds going with east coast brett blends #9 and #1. 3 gal of RIS with bugfarm and cherries added. Then a golden strong with bugfarm in a rum barrel. I just added a bunch of cherry puree to the dark strong and its going like crazy again.
None of my sours seem to get too crazy of a pellicle. Oh I have a brett saison, cranberry lambic, orange wheat with lacto and a blond with brett and lacto, all of them bottled and are getting better.
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Old 07-26-2011, 04:06 AM   #214
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Me too, my sours don't really develop impressive pellicles... although that's probably actually a good indication.
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Old 07-26-2011, 04:06 AM   #215
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Thanks James, I brewed this about a month ago, whenever the pellicle falls! I'm guessing I'll bottle this in 5 more months, maybe 4. It'll definitely be putting this into bottles so portability will be good!
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Old 07-27-2011, 01:27 AM   #216
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My sour brown ale with wyeast roselare at 4-5 months old
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Old 07-27-2011, 01:29 AM   #217
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Quote:
Originally Posted by drosju
My sour brown ale with wyeast roselare at 4-5 months old
Is that a wood dowel in your stopper?
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Old 07-27-2011, 02:00 AM   #218
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Quote:
Originally Posted by milldoggy

Is that a wood dowel in your stopper?
Yes. People buy oak dowels and toast them and put them into the stopper for sours, especially Flanders Ales, in order to emulate the micro-oxygenation you'd get from a large wooden barrel - imparting an oak flavor is sometimes a secondary purpose, as it seems to be in his case since he's made it long enough to be submerged.
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Old 07-27-2011, 02:01 AM   #219
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I just got some dowels, I should toast them first?

Edit: nevermind, simple search and found a thread on it.
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Old 07-30-2011, 11:10 PM   #220
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A little bit of Raspberry Kentucky Common. I thought this was going to be soured just in the mash, but it looks like a little lacto snuck through.


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