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Old 04-01-2012, 05:54 PM   #401
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My Flanders Red at 5 months. Basically Jamil's recipe but with a half pound of Turbinado. Cup of Pinot added and french oak cubes at 2 months. Wooden dowel in the bung. Oh, and dregs from Sofie and Matilda. Not sure how the extra Brett is gonna go but, hey, all sours have a different profile.


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Old 04-01-2012, 07:10 PM   #402
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Originally Posted by Coff View Post
BugFarm 5 in a Blonde wort.

I've never brewed a sour, so I have nothing to add. I aspire to it some day. I mainly wanted to say this is a spectacular photo!!


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Old 04-02-2012, 01:52 PM   #403
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ECY02 in my Flanders red before transfer to better bottle.


Lactobacillus only ferment unhopped wort.


The same beer a few days later when it started to stink like assy rotten corn.
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Old 04-02-2012, 02:18 PM   #404
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I threw my lacto starter out when it started to smell like vomit
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Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.
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Old 04-02-2012, 02:20 PM   #405
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Silly move, sounds like it was perfect!
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Old 04-02-2012, 02:25 PM   #406
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I threw my lacto starter out when it started to smell like vomit
It greatly diminished. I suspect it was due to EXTREMELY high level of diacetyl which lacto and pedio are known for producing. So with nothing like yeast available to reduce the diacetyl down the smell and flavors build into a real nasty rotten corn odor. Once I tossed yeast in there it started to die down, then when I blended it with a hopped and non-lacto'd portion it really died down. It's at the point now where I know its there because I tasted it before but its continuing to die off. I have a brewbelt heater on the fermentor again today in hops the T58 will finish the beer off and reduce all the diacetyl down.
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Old 04-02-2012, 03:09 PM   #407
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The one starter I did that is in the picture smells fruity. Why such a difference?
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Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.
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Old 04-02-2012, 03:15 PM   #408
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Quote:
Originally Posted by elproducto
Silly move, sounds like it was perfect!
No it was vile. I can take a lot but that almost made me sick.
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Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.
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Old 04-02-2012, 03:22 PM   #409
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Funky Belgian single with roeselare. It took three months for the pellicle to start forming.
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Old 04-03-2012, 03:35 AM   #410
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Posted this in a question thread, but thought I'd share here. This is what formed on a homemade lacto starter I made. Used Morkin's method. 1 cup crushed malt to 1 cup 130 degree water in a jar. Covered in foil and let sit for a week. This is what was showed up after about 4 days...


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