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Old 02-21-2013, 12:09 AM   #841
bovineblitz
 
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Mar 2010
Binghamton, NY
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Roeselare blend at 1.5 months:


 
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Old 02-21-2013, 12:37 AM   #842
TNGabe
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Aug 2012
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Quote:
Originally Posted by Jringo View Post
From a sour stout with Brett B and Lacto, after only 6 days

Recipe? Sour stout is hard to do, but when done right is fantastic.
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Old 02-21-2013, 01:05 AM   #843
Jringo
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Feb 2012
Eau Claire, WI
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Chocolate malt, small percentage of black malt mostly for color, and a bit of crystal 120 and 2-row base malt. Only hops added were 1oz of whole cone cascade at 60 minutes (60 minute boil time). Mash temp was 150. I wasn't looking to up the mash temp much, plenty of long-chain sugars present from the dark malts...although this is my 1st sour stout so we will find out.

I have had good luck making lambics and sour browns, being my first extremely dark sour I am using this as a beer to learn from for future brews.

 
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Old 02-21-2013, 06:25 PM   #844
TANSTAAFB
 
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May 2010
San Luis Valley, CO
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That is a beautiful pic and a beautiful pellicle Jringo!
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"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
Bottled: Grizzly Saison, Grizzly Brett, Session Pale, Colorado Cream Ale, Cranberry Apfelwein
Primary: -37* Blue Balls Baltic Porter, Bad Dog Brown, Bohemian Pilsner
Secondary: Rarely!!!
Future: Cognitive Dissonance Cascadian Dark Ale

 
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Old 02-22-2013, 05:09 PM   #845
mors
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Oct 2009
Berkley, Michigan
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Couple month old oud Bruin.
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Old 02-23-2013, 01:41 AM   #846
gmr
 
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Jun 2007
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Sour Stout (Tart Of Darkness clone - Roeselare Blend) at about 3 months. Ugly pelicle. Not the best pics. I need to learn from you guys.



 
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Old 02-23-2013, 02:04 AM   #847
Tiber_Brew
It's about the beer.
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Apr 2010
Upper Peninsula, Michigan
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Quote:
Originally Posted by Jringo View Post
From a sour stout with Brett B and Lacto, after only 6 days

Beautiful!

Welcome to the forum
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On tap:
1. none 2. Michigan IPL 3. Helles 4. Oatmeal Stout 5.[Nitrogen] Oat Blonde
Conicals:
FV1: American Pale FV2: Brown Porter
Carboys:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common, Oatmeal Stout

 
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Old 02-23-2013, 03:09 AM   #848
TNGabe
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Aug 2012
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Quote:
Originally Posted by Jringo
Chocolate malt, small percentage of black malt mostly for color, and a bit of crystal 120 and 2-row base malt. Only hops added were 1oz of whole cone cascade at 60 minutes (60 minute boil time). Mash temp was 150. I wasn't looking to up the mash temp much, plenty of long-chain sugars present from the dark malts...although this is my 1st sour stout so we will find out.

I have had good luck making lambics and sour browns, being my first extremely dark sour I am using this as a beer to learn from for future brews.
No roasted barley is a good start, but then maybe it's a sour porter without it, fuzzy distinction for most.
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Old 02-23-2013, 05:20 PM   #849
Vilewhale
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May 2011
stop, GA
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First one. Hope it's the good kind.
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Old 02-23-2013, 07:53 PM   #850
Jringo
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Feb 2012
Eau Claire, WI
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Quote:
Originally Posted by TNGabe View Post
No roasted barley is a good start, but then maybe it's a sour porter without it, fuzzy distinction for most.
I hear ya. I felt like this recipe design has a chance to do really well, but I know it could come out completely different than what I envision. Shoot I guess I'll have to brew more sour stouts to get this figured out...darn

 
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