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Old 11-24-2010, 10:09 PM   #1
warriorpoet
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Jul 2008
Marin, CA
Posts: 73


I have a brown ale that was going to be part of a communal project into a barrel. This may no longer happen, however. The beer has been sitting in a secondary corny keg for two weeks. Is there anything I can do to produce the sour?



 
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Old 11-24-2010, 10:38 PM   #2
cfonnes
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Jun 2010
Utah
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What is the IBU's?

What did you use for primary yeast?

Current gravity reading?



 
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Old 11-24-2010, 10:43 PM   #3
warriorpoet
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Jul 2008
Marin, CA
Posts: 73

IBU: 20
FG: 1.012
Yeast: Wyeast 1056
Should have posted this. I expect I can add another yeast like a 3767 at room temp?

 
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Old 11-24-2010, 11:03 PM   #4
cfonnes
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Jun 2010
Utah
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I think you meant WY3763.

It would take a year to sour.

 
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Old 11-24-2010, 11:35 PM   #5
ryane
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Nov 2008
Washington
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what was the OG?

1012 doesnt leave too much for bugs/brett to eat, I would suggest adding a pack of roeselare/ lambic blend as well as some maltodextrin (~1/2# or so), this will give the bugs some food to sour up the beer

 
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Old 11-24-2010, 11:46 PM   #6
warriorpoet
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Jul 2008
Marin, CA
Posts: 73

ryane,
That is what I was thinking for the yeast. Thanks for the additional. I need to make something of this beer.

 
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Old 11-25-2010, 12:02 AM   #7
warriorpoet
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Jul 2008
Marin, CA
Posts: 73

cfonnes, thanks also. I expected it to go for a year, just didn't expect to not have the barrel. Going stainless now.



 
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