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Old 12-12-2012, 03:11 AM   #731
Blackbox_Brewing
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Feb 2012
Los Angeles, CA
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Quote:
Originally Posted by barrooze View Post
What in the world is that going to taste like?! Did you go into a field and pick as many "herbs" as you could find?
I have no idea, really. I made one before on an IPA base with the same ingredients minus the Stinging Nettle. I didn't sour it, but it picked up some wild yeast from a sprig of culinary rosemary I dry-hopped it with. The mugwort made it tart and citrusy, with the wild yeast adding a nice tart bite on the end. I went overboard with this one and the Stinging Nettle made it far too bitter to enjoy, so I decided to sour and age this one until the bitterness died down.

And yes, I forage wild herbs for my ancient ale recreations, but sadly nettle was out of season when I did this. I ordered the nettle through wildweeds.com



 
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Old 12-12-2012, 03:51 PM   #732
fivepoundpossum
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Nov 2011
St Pete, FL
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Originally Posted by bottlebomber View Post
Dude there's more headspace than beer...
yeah. it was a half batch. need to get some smaller carboys...



 
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Old 12-13-2012, 02:06 PM   #733
dcHokie
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Mar 2010
Washington, DC
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A nice dusty one on a bretted saison

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Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison

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Old 12-15-2012, 05:01 PM   #734
passedpawn
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Apr 2009
☼ Clearwater, FL ☼
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I've crafted the perfect Wet/Dry Vac Sour. It's all the rage now. I'm guessing that's the lacto spreading out there. From 3rd Gen. Roeselare.




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Old 12-15-2012, 05:15 PM   #735
bottlebomber
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Apr 2011
Ukiah, CA
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Quote:
Originally Posted by passedpawn
I've crafted the perfect Wet/Dry Vac Sour. It's all the rage now. I'm guessing that's the lacto spreading out there. From 3rd Gen. Roeselare.
Ha! Take a slant off that bad boy!

 
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Old 12-15-2012, 05:18 PM   #736
TNGabe
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Aug 2012
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Originally Posted by passedpawn View Post
I've crafted the perfect Wet/Dry Vac Sour. It's all the rage now. I'm guessing that's the lacto spreading out there. From 3rd Gen. Roeselare.



Bottle it and send some to Creamy. He'll drink anything.
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Old 12-15-2012, 05:24 PM   #737
dcHokie
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Mar 2010
Washington, DC
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Quote:
Originally Posted by passedpawn View Post
I've crafted the perfect Wet/Dry Vac Sour. It's all the rage now. I'm guessing that's the lacto spreading out there. From 3rd Gen. Roeselare. ]
That makes beard yeast seem so pedestrian
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Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison

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Old 12-16-2012, 02:24 AM   #738
Rob_B
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Jan 2011
Zephyrhills, FL
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A little Brett B in a Belgian Pale.

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Old 12-16-2012, 06:54 AM   #739
drchris83
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Jun 2012
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For months this was just a few specks of white on a dark gruit I brewed in August. A couple days ago it exploded into this. My guess is lacto.
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Old 12-17-2012, 03:57 PM   #740
levifunk
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Feb 2012
Madison, WI
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Quote:
Originally Posted by passedpawn View Post
I've crafted the perfect Wet/Dry Vac Sour. It's all the rage now. I'm guessing that's the lacto spreading out there. From 3rd Gen. Roeselare.



This is funny!

The scary thing is that I went to a brewery in Canada that did some sours. I got a little tour of the place and while I was walking around I saw a mop bucket that had a pellicle on it.


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