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Old 01-19-2013, 04:46 AM   #11
bovineblitz
 
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Sounds like you got a nice brett strain. Any idea what the final gravity is? If it's dominated by one strain of brett it'll probably be 1.012ish, if there's a mixed culture it'll be lower. That's not absolute though.

I love all brett beers

 
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Old 01-19-2013, 06:42 PM   #12
jester5120
 
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gonna try to keg it today. I'll check the fg then. I let it ferment at room temp for about 2 weeks then put it in my basment which is about 40 degrees for the last 2 weeks. It definitely got done with primary fermentation before it went down there but I know brett does some crazy stuff after fermentatin. I might have hindered some of it by cold crashing but i'll see what happens.
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Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
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Old 01-22-2013, 04:09 PM   #13
jester5120
 
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got down to 1.013. I don't notice the funkiness i previous thought i smelled. All I'm really getting is a little citrus from the cascades. i'm not sure what fermented the beer now
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PrimaryLambic (WYeast blend), Local Lambic (spontaneous fermentation), Flanders Red with ECY02, Sour Rye (w/BugCounty)
SecondaryFlanders Red, Frambrozen, Grimm V2
Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Hip Hop IPA, Chocolate Cream Stout

 
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Old 01-27-2013, 06:31 AM   #14
Pugalicious
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San Diego, CA
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I'm loving these updates. Keep 'em coming!

 
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Old 01-27-2013, 07:06 AM   #15
CityOChampBrew
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Feb 2012
Pittsburgh, Pa
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can't wait to hear what this tastes like
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Old 01-28-2013, 04:21 PM   #16
jester5120
 
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I drank a pint of the wheat i made with this yeas last night. It definitely has a tart slightly acidic taste to it. I keep thinking i taste oranges in it, i used cascades in it so i'm not sure how much of the citrus flavor is from those and how much is the yeast. Its a decent taste though. I pitched it into a brown ale that i'm going to later pitch onto a roeselare yeast cake. I just want to run this yeast through a few tests and see what kind of flavors it throws in a darker beer and also see if it forms a pellicle.
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PrimaryLambic (WYeast blend), Local Lambic (spontaneous fermentation), Flanders Red with ECY02, Sour Rye (w/BugCounty)
SecondaryFlanders Red, Frambrozen, Grimm V2
Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Hip Hop IPA, Chocolate Cream Stout

 
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Old 02-02-2013, 11:20 PM   #17
jester5120
 
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My brown ale is down to 1.010 from 1.056. If i measured everything right that's right around 6% abv and 80% attenuation. the yeast kinda smells like feet right now. so now i'm back to thinking its brett
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PrimaryLambic (WYeast blend), Local Lambic (spontaneous fermentation), Flanders Red with ECY02, Sour Rye (w/BugCounty)
SecondaryFlanders Red, Frambrozen, Grimm V2
Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Hip Hop IPA, Chocolate Cream Stout

 
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