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Old 02-21-2013, 12:09 AM   #841
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Roeselare blend at 1.5 months:



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Old 02-21-2013, 12:37 AM   #842
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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
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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
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That is a beautiful pic and a beautiful pellicle Jringo!
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Old 02-22-2013, 05:09 PM   #845
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Couple month old oud Bruin.
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Old 02-23-2013, 01:41 AM   #846
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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
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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!

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Old 02-23-2013, 03:09 AM   #848
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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
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First one. Hope it's the good kind.
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Old 02-23-2013, 07:53 PM   #850
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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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