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Old 09-18-2012, 12:28 AM   #561
Native302
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Feb 2011
Milton, Delaware
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About 2 hours after my previous post
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Quote:
Originally Posted by bottlebomber

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 09-20-2012, 03:37 AM   #562
pohldogg
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Apr 2011
louisville, KY
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Kvass beer fermented with spontaneous sourdough starter.
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Old 09-20-2012, 10:02 AM   #563
Native302
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Feb 2011
Milton, Delaware
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Quote:
Originally Posted by pohldogg
Kvass beer fermented with spontaneous sourdough starter.
I've been wanting to do this for months, so cool. Did you throw the dough directly in the wort or did you make a starter? I'm curious because I have access to a 30 year old sourdough mother culture that is used daily to make sourdough bread.
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Quote:
Originally Posted by bottlebomber

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 09-20-2012, 10:36 AM   #564
jeepinjeepin
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Apr 2011
Winston-Salem, NC
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Quote:
Originally Posted by Native302

I've been wanting to do this for months, so cool. Did you throw the dough directly in the wort or did you make a starter? I'm curious because I have access to a 30 year old sourdough mother culture that is used daily to make sourdough bread.
BYO had an article on Kvass in the past year or two. I'll try to find my copy this afternoon.
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Old 09-20-2012, 12:07 PM   #565
pohldogg
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Apr 2011
louisville, KY
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Quote:
Originally Posted by Native302 View Post
I've been wanting to do this for months, so cool. Did you throw the dough directly in the wort or did you make a starter? I'm curious because I have access to a 30 year old sourdough mother culture that is used daily to make sourdough bread.
Not a baker so I just made the sourdough starter for the beer. If the results are good I'm going to track down a better local starter. It's 8 lbs grain and about 5 lbs of toasted bread. My plan was to do a sour mash with the sourdough, but when the starter grew a pellicle I decided to just use it for primary. Through off a ton of sulfur that seems to have finally cleared.

 
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Old 09-26-2012, 12:06 AM   #566
mf6421
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Apr 2011
Pittsburgh, PA
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1 gallon of pale sour with 1.5 lb of peaches. The base beer only had a thin pellicle with bubbles during secondary. A few weeks after moving to a one gallon carboy and adding peaches, this started to grow.

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Old 09-26-2012, 01:29 AM   #567
badlee
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Oct 2010
Thailand, Chiang mai,Thailand
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Dont know if this counts, as it is only a starter building up from innoculated oak cubes,but here she is
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Old 09-29-2012, 03:37 AM   #568
sheepdawgg
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May 2012
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From left: plambic, sour all Brett lambicus pumpkin spice brown, imperial English bourbon barrel sour brown. *drunk*
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Old 09-29-2012, 04:21 AM   #569
Spring_Chicken
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Nov 2010
Snohomish, WA
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Quote:
Originally Posted by sheepdawgg
From left: plambic, sour all Brett lambicus pumpkin spice brown, imperial English bourbon barrel sour brown. *drunk*
That's a good photo. Jealous.

 
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Old 09-29-2012, 04:36 AM   #570
bottlebomber
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Apr 2011
Ukiah, CA
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Quote:
Originally Posted by Spring_Chicken

That's a good photo.
I agree. The lighting's incredible.

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