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Old 03-28-2012, 06:48 PM   #21
smokinghole
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That's unfortunate. I just did a wit sort of in this fashion only I did a lactic fermentation. I have a friend looking to do a lacto ferment and primary with brett for a flandersesque red. This may be the way to go instead of acidulated malt.

On the side of acidulated malt souring I did a saison with 25% acid malt. The sourness is there but tasting the warm samples I don't know how it'll be. I am bottling that beer tomorrow and it will be a blended between two fermentations. One got dupont saison yeast and the other got ECY03 which is a brett blend. The two will be blended together for a total of like 9 gallons going into bottles. I hope it's good enough that I won't have a problem with drinking this beer through the summer.
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Old 08-17-2012, 02:40 PM   #22
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Hey smokinghole, any updates on that 25% acid malt beer? In the interest of science. :-)

(I ask since I just tasted my crappy nieuw bruin again and it seems like it's getting more and more tart. I'm suspecting some lacto activity, but perhaps it's just an artifact of the brett drying the beer slowly and allowing the acidity to assert itself. I have no idea. It's still not good though.)

 
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Old 08-18-2012, 01:12 AM   #23
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The 25% acid malt beer turned out OK. I drink it happily and friends drink it happily but I won't be going that route again. It's sour but not SOUR like the mixed culture fermentation I did with pedio/lacto/brett on a saison. It lacks the sour bite and has more of a weak yogurt like acidity..
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