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Old 03-15-2012, 04:54 PM   #381
KeyWestBrewing
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Im still pretty new to the brew scene but I have drinkin many a beer... So I gotta ask, what the hell am I lookin at here? Whats the process? What does it do? How long does it take? Why do you guys do this?....im curious.

 
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Old 03-15-2012, 05:52 PM   #382
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What we are doing is making Sour/Funky beers that taste just darn delicious. However they are not for everybody so if you are curious about them, here is a thread of some great commercial examples. http://www.homebrewtalk.com/f14/sour-beer-310842/

Try some of those and maybe we will be seeing some pics in here from you.

 
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Old 03-15-2012, 05:56 PM   #383
passedpawn
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Quote:
Originally Posted by KeyWestBrewing View Post
Im still pretty new to the brew scene but I have drinkin many a beer... So I gotta ask, what the hell am I lookin at here?
Pellicles that have formed on the top of the fermenting beer.
Quote:
Whats the process?
Add bacteria to beer. Wait. You can buy straight bacteria (i.e., lactobaccilus) or blends off yeast and bacteria (i.e., Wyeast Roeselare blend); bacteria is everywhere, so you can also just throw some raw grains into your wort and watch what grows. Occasionally a brewer will get a surprise pellicle from bacteria that slipped past the wall of sanitation. These can still turn out good (and sour).
Quote:
What does it do?
Bacteria sours the beer. The pellicle is good in that it forms a protective layer over the beer. This limits oxygen entering the beer which would allow acetic acid to form, and make the sour beer vinegary.
Quote:
How long does it take?
After bacteria is added, pellicles can form in days, or it might take many months. Sometimes a pellicle won't form at all, and that is OK as long as the fermenter is air tight. Regardless, sour beers can take many months to develop characteristic flavors, like cherry and chardonnay.
Quote:
Why do you guys do this?....im curious.
Mmmm, sour beer! Don't knock it till you try it.
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Old 03-15-2012, 11:35 PM   #384
KeyWestBrewing
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I see I see....very interesting. Def not knocking anything, one must admit the whole process is amusing and a bit different. None the less, cool sht guys cheers

 
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Old 03-15-2012, 11:49 PM   #385
Tiber_Brew
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On that note, why don't you have a look at some more beautiful pellicles for inspiration...

This is from my 11 month old Kriek (just added cherry a few weeks ago):



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On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Oatmeal Stout 2. Oatmeal Stout 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common

Current batch #: 227

 
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Old 03-16-2012, 12:17 AM   #386
passedpawn
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Amazing Tiber. I love krieks. When I bottle my oud bruin I'm making a kriek like yours. What critters did you use there?
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Old 03-16-2012, 12:43 AM   #387
Tiber_Brew
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Quote:
Originally Posted by passedpawn View Post
Amazing Tiber. I love krieks. When I bottle my oud bruin I'm making a kriek like yours. What critters did you use there?
Thanks.

That's funny, since I just made a sour brown that's getting funked right now.

For the kriek I used Wyeast Lambic blend - a couple packs. No dregs in this batch.
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On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Oatmeal Stout 2. Oatmeal Stout 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common

Current batch #: 227

 
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Old 03-16-2012, 12:49 AM   #388
Mparsons327
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Tiber, care to share your recipe?

 
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Old 03-16-2012, 02:27 AM   #389
Tiber_Brew
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Quote:
Originally Posted by Mparsons327 View Post
Tiber, care to share your recipe?
Sure. It's nothing too special, but damn is it good so far. I didn't use the standard Pils/unmalted wheat grain bill.

For 5 gallons:

8 lbs 2-row
3.5 lbs white wheat malt
.75 Belgian aromatic

Mash at 153 for 80 minutes

1 oz. of aged Hallertau at 90 min

2 packs of WY3278 Lambic Blend

Use a blowoff tube, then forget about it for a long time. After a long time (~11 months in my case), add two 3.1 lb cans of Oregon cherry puree and 2 oz. of medium toast oak chips. Let age for another 2-3 months or as needed.
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On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Oatmeal Stout 2. Oatmeal Stout 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common

Current batch #: 227

 
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Old 03-16-2012, 07:22 PM   #390
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A couple more pics for the thread, dark saison with a variety of dregs from homebrewed sours

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