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Old 09-08-2011, 07:20 PM   #11
lastsecondapex
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Sep 2010
Greenville, South Carolina
Posts: 392
Liked 13 Times on 12 Posts


Here is a pic of the infection, ill taste it tonight
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Old 09-11-2011, 03:00 PM   #12
lastsecondapex
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Sep 2010
Greenville, South Carolina
Posts: 392
Liked 13 Times on 12 Posts


Tasted it and it tasted like a fantastic flat English Brown, what I had originally wanted, but now kinda disappointed. I went ahead and pitched some Cantillon dregs and a vial of WL Belgian Sour Blend, we'll see what happens

 
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Old 02-04-2012, 03:11 PM   #13
lastsecondapex
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Sep 2010
Greenville, South Carolina
Posts: 392
Liked 13 Times on 12 Posts


Just an update.

The beer is coming along nicely. The smell is already that of a good Belgian lambic or sour barley Grand Cru, the flavor is lagging a bit behind. I don't think that much of the enjoyable cider vinegar flavor or acidity has quite developed. I figure I will let it go until October and then bottle condition it.

 
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Old 02-05-2012, 04:35 AM   #14
postal_penguin
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Sep 2011
Aurora, Co
Posts: 173
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I did the same thing with a SMaSH that got infected due to a dried out airlock. I was going to dump it but my fiancee made me keep it so we added 3lbs of raspberry puree and Wyeast lambic blend and its been sitting for about 3 months now. Haven't tasted it yet but I might in a month or so.
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Primary: Apfelwein, Raspberry Lambic, Experimental Wheat cider, IPA
Secondary: Empty
Keg 1: Hefe
Keg 2: Irish Stout
Keg 3: Peach Kolsch
Keg 4: Empty
Bottled: Bourbon Vanilla Porter, Chocolate Stout

 
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