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Old 08-02-2012, 03:49 AM   #521
LeSinge
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Blend of 3-year, 2-year, and 1-year Lambics..blended 1 month ago


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Old 08-02-2012, 03:54 AM   #522
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and Blackberry Lambic 4 months after fruit rack-off and slight re-feeding. One more round of fruit and ready for the bottle in time for New Years!


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Old 08-03-2012, 05:45 PM   #523
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Here are my goodies.
Wild (accidently) saison

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Old 08-04-2012, 03:18 PM   #524
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I have some uninvited guests in my latest batch of beer. Not experienced enough to know if they are good wild yeasts, bad wild yeasts, or something worse; but I'm looking for some advice as to what might be going on.



I have more photos and can take more if you all need more to work with.

The recipe was a What-If Summer Ale from Randy Mosher's Radical Brewing (that appears to have gotten a little too radical.)
Included grains of paradise and candied ginger at end of boil, used wort chiller, primary for two weeks in plastic food pail, and then two weeks in carboy secondary. Noticed this growth yesterday, but not a few days before (about 3) when I had last checked it.

What should I do? Thanks for the help.
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Old 08-05-2012, 08:14 PM   #525
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Here's my lambic with ECY20. I think the air lock was allowing air in due to the head space expanding/contracting. I sealed it up today with a second gas dip tube. So now my 10gal corny is sealed and it should keep too much oxygen from getting into the beer.

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Old 08-07-2012, 11:37 PM   #526
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Here's my Berliner Weisse, she has Wyeast 5335 Lacto and WLP 645 Brett C.
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Old 08-16-2012, 02:12 AM   #527
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Quote:
Originally Posted by edmanster View Post
It's in its infancy but here it is.. Pitched dregs from (local) squatters fifth element and orval
4 months later

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Old 08-16-2012, 07:34 PM   #528
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My five month old black sour. Sitting on Rosarle with dregs from 4 Jolly Pumpkin brews. Added the toasted dowel about 6 days ago and the film took off.
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Old 08-18-2012, 10:19 AM   #529
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ECY Flemish update (9 months)



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Old 08-20-2012, 10:41 PM   #530
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Flanders Red

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8 lbs black currants, 3 lbs blueberries

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Now it goes away for 8 months

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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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