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Old 08-30-2012, 01:57 AM   #541
louie0202
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Jun 2011
Montgomery, Illinois
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My Number 8 Clone from NB. Not sure if it was supposed to get an infection, but I am not sad.
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Old 08-30-2012, 06:39 AM   #542
JollyIsTheRoger
 
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Feb 2011
Northwest Indiana/Chicago
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Quote:
Originally Posted by taylja06
my first sour, and first beer:
I laughed when I saw this because I had seen this picture a day earlier on a different site. Small world, etc, blah blah blah
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Old 09-02-2012, 10:52 PM   #543
weremichael
 
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Feb 2006
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Quote:
Originally Posted by taylja06 View Post
my first sour, and first beer:
Who threw in the life-preserver? That looks like something my cat would puke up.

I bet it will be awesome. I love looking at sour beers in their wild state. Occasionally, I'll see a beer that I can't figure out what is going on.

 
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Old 09-06-2012, 12:41 AM   #544
bighorn_brew
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Oct 2011
Hardin, Montana
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2nd infected beer first nice pellicle…
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Old 09-06-2012, 02:23 PM   #545
cstacey44
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Aug 2012
ottawa, on
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can someone tell me what kind of infection this is, and whether I should throw this batch out? Its a Festa Brew double oatmeal stout.
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Old 09-07-2012, 12:00 PM   #546
stubbornman
 
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Mar 2010
Chattanooga, TN
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Looks like a brett pellicle to me, but I wouldn't dump it. Have you smelled / tasted a sample?

Let it ride!!
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Old 09-07-2012, 02:46 PM   #547
passedpawn
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Quote:
Originally Posted by stubbornman View Post
Looks like a brett pellicle to me, but I wouldn't dump it. Have you smelled / tasted a sample?

Let it ride!!
Agree. Brett is furry puffy.
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Old 09-09-2012, 10:22 PM   #548
jamesp
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Aug 2012
Invermere, BC
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so I have a batch that looks just the same.

Extract brew with added steeped malt. In the primary for 2 weeks. I opened it 7 days ago, added a sterilised hop bag to dry hop. I figured it was time to bottle today, opened it & it has this same bubbly white skin , I assume its Brent Pellicle.

In this thread most seem to say leave it - I assume this means leave in the primary for longer? When should I bottle it?

I am envisaging a major dose of bleach in the fermenter before the next batch...

 
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Old 09-11-2012, 02:32 AM   #549
copyright1997
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Jul 2011
Albany, NY
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OK, so I was out in Seattle earlier this year (July) and among the beers I tried at the Tap House Grill (160 on tap!), I had a Lips of Faith/ Lost Abbey Brett. It was quite nice. Is there a Brett beer for dummies guide so I can brew something like this (or even better)? Do I need to dedicate equipment to it? I've done 30+ all grain batches, so just a general pointer is probably enough....

Thanks!
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Old 09-11-2012, 03:25 AM   #550
tankdeer
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Jul 2009
Portland, OR
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Best book on brewing sours by far: http://www.amazon.com/Wild-Brews-Cul...rds=wild+brews

In short, you can definitely do it. You don't NEED dedicated equipment, but having an extra set of plastics certainly makes things easier.

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