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Old 02-23-2011, 03:18 AM   #21
Spring_Chicken
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Anyone have results to post?

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Old 03-11-2011, 03:03 AM   #22
mkade
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Nov 2008
Santa Barbara, CA
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Nah man. I won't bottle until probably at least May.

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Old 06-14-2011, 03:00 PM   #23
crlova2
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Dec 2009
Lexington, KY
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When he says he adds the bacteria what does he mean? I thought brett was the bacteria. But he says he adds brett than a couple months later adds the bacteria?

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Old 06-14-2011, 03:21 PM   #24
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brett's a yeast. the bacteria for supplication is primarily pediococcus and lacto-d.

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Old 06-20-2011, 03:12 PM   #25
boralyl
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Dec 2009
Pennsylvania
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I brewed this beer on Saturday 6/18/2011. My Original Gravity came out to 1.064 and I yielded just over 5 gallons. I forgot to make a starter so I pitched two vials of WLP530 Abbey Ale. Additionally, I pitched the Belgian Sour Mix and the dregs from 2 bottles of the latest batch of Supplication.

It's got a huge krausen now and it is fermenting happily. I plan on letting it sit for 6 months until I have emptied out my 6.5 gallon carboy(currently has a 9 month old pLambic) so I can transfer it and add the sour cherries for more extended aging.


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Old 06-20-2011, 11:25 PM   #26
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i have that belgian sour mix in my fridge... no idea what to do with it... thinking flanders, but i might do a supplication-esque type brew...

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Old 07-26-2011, 12:18 AM   #27
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I was just listening to the NHC keynote speech that Vinnie gave this year, it was mostly a history of his brewing, but he mentioned something I hadn't heard before... that at Russian River they use only dried fruit. Anyone else heard that before?

Edit: At least one blog I found confirmed it: http://blogs.laweekly.com/squidink/2..._river_los.php at first I was thinking he meant frozen since he was talking about how they buy them in large blocks and use a cement mixer to break them up before adding to the beer.
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Old 07-26-2011, 01:12 AM   #28
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Quote:
Originally Posted by B-Dub View Post
Removing yeast is usually by filtration.
98% sure that RRBC centrifuges, not filters.
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Old 07-26-2011, 04:15 AM   #29
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Quote:
Originally Posted by 944play View Post
98% sure that RRBC centrifuges, not filters.
Vinnie has said that his is the smallest brewery with a centrifuge.
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Old 07-26-2011, 04:16 AM   #30
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Quote:
Originally Posted by Oldsock View Post
I was just listening to the NHC keynote speech that Vinnie gave this year, it was mostly a history of his brewing, but he mentioned something I hadn't heard before... that at Russian River they use only dried fruit. Anyone else heard that before?

Edit: At least one blog I found confirmed it: http://blogs.laweekly.com/squidink/2..._river_los.php at first I was thinking he meant frozen since he was talking about how they buy them in large blocks and use a cement mixer to break them up before adding to the beer.
That keynote speech was fun to listen to. I sure wish I could see the pics he kept referring to. He's a fine speaker.
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