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Old 07-07-2010, 07:33 AM   #31
homebrewer_99
 
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Feb 2005
Atkinson (near the Quad Cities), IL
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Quote:
Originally Posted by jessup View Post
I swear that's a picture of the planet Mercury...
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Old 07-09-2010, 09:45 PM   #32
Almighty
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Jan 2009
San Diego, CA
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I have a few nice ones
Flanders Red 2 months old

Then added Oak Dowel and 2 weeks later

Petrus dregs add to 1.045 wort and 4 days laters


Enjoy, many more to come

 
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Old 07-10-2010, 12:15 AM   #33
maskednegator
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Sep 2009
san diego
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Doesn't the mold on that dowel make you nervous?

 
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Old 07-10-2010, 01:43 AM   #34
pipapat
 
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Jun 2009
slc
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my oak dowels look nothing like that.
lol

 
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Old 07-12-2010, 03:23 PM   #35
Almighty
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Jan 2009
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That was my first time using an Oak dowel so I wasn't sure what to expect. I have no clue why it looks like that. I decided to clean it because it doesn't look right (but do wild beers ever look right). I'm going to be very sad if this ruins the beer but I'm just going to wait and find out.

 
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Old 07-12-2010, 05:00 PM   #36
yellowthere
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Jan 2009
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Draining/straining remainder from peaches, this has grown to appx. 25 gallons from additions of various brown batches: (5-14-2010)



It's growing a spine! Watch out for that one, who knows what is growing in that.

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Old 07-12-2010, 11:32 PM   #37
November
...relax...
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Aug 2009
Southern AZ
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Dead Cat perhaps? When are you planning on packaging that? It looks terrifying and fantastic at the same time.

 
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Old 07-14-2010, 02:09 AM   #38
King of Cascade
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Old 07-14-2010, 07:33 PM   #39
Budzu
 
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Mar 2009
Chattanooga, TN
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pure brett lambicus 1 week old
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Old 07-15-2010, 03:14 PM   #40
jessup
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Sep 2009
asheville, nc
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Quote:
Originally Posted by Budzu View Post
pure brett lambicus 1 week old
thanks for listing the type of yeast and the age of the brew. that IMO is the most important part of this thread and a major reason i wanted to make this thread!! i think it's safe to say no two pellicles will ever be the same.

thanks to all for participation!!! keep 'em coming...
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set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)
encore: smoked (5)

 
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