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Old 10-10-2012, 06:06 AM   #611
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Quote:
Originally Posted by Tiber_Brew
One gallon wild sour starter
Are those black specks mould?


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Old 10-10-2012, 11:12 PM   #612
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Quote:
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Are those black specks mould?
No, that's where the pellicle is thin enough to see the wort beneath it. I was more worried about the white powdery stuff at first, but I think it's fine. It smells wonderful.


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Old 10-11-2012, 04:11 PM   #613
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Old 10-12-2012, 12:52 AM   #614
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Peach wheat started with US-05 and finishing with Jolly Pumpkin dregs.
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Old 10-12-2012, 08:42 PM   #615
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Sour wort infected with a lacto starter I made from grain husk.

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Old 10-13-2012, 02:37 AM   #616
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Quote:
Originally Posted by KeyWestBrewing
Sour wort infected with a lacto starter I made from grain husk.
Really cool!
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Old 10-13-2012, 03:16 AM   #617
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Thank you!! It has a nice clean smell too . I'm excited to rack this baby on some rhubarb in a few weeks.
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Old 10-13-2012, 03:33 PM   #618
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pellicle on my wild ale, had to pop the bubble on the right for a sample; still needs lots more acidity to get to where I want it to go; been aging since march. bucket is wrapped in "Saran Wrap©" to prevent over-oxidation.
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Old 10-13-2012, 11:15 PM   #619
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These pictures are fricken awesome. I need to start reading up on this to do a sour in the future, I love sours.
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Old 10-14-2012, 04:05 PM   #620
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My Blackberry Saison Brux


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