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Old 07-25-2011, 08:56 PM   #31
Oldsock
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Quote:
Originally Posted by jtakacs View Post
i keep waiting for their procrastination to show up, but it never does. lol...
They actually finally made it a couple years ago (after leaving it on the board for years), sadly never bottled: http://www.ratebeer.com/beer/russian...nation/101493/
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Old 09-23-2011, 03:42 PM   #32
dstar26t
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I chilled and opened a bottle from this batch, it's been 2 months since bottling. First thing I noticed is chill haze...bottles are clear when warm. Maybe a protein rest is needed next time? Carbonation is a little less than the 3.5 volumes I wanted. I'm guessing the residual CO2 was less due to the extended aging than what beersmith uses for default. Flavor is complex sour/tart but there is a sulfur component that is distracting. As Ryan_PA and Oldsock mentioned earlier, this is apparently common in pale sours and disappears with time. One to maybe 4 more months in the bottle should help clear it up I hope?
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Old 01-08-2012, 07:20 PM   #33
tmains
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Did this ever clear up with time?

 
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Old 01-09-2012, 12:07 PM   #34
dstar26t
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The sulfur is gone and if the bottle is chilled for at least a week prior to opening, the chill haze falls. It's really an awesome beer, wish I did a double batch of it.
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Barrel aged: Rye Barleywine, Tripel, Wee-Heavy

 
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