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Old 07-10-2012, 06:41 PM   #21
sweetcell
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Pitch now. The longer you wait, the more alcohol will be in there, the harder it'll be on the new yeast.
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- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 07-10-2012, 07:16 PM   #22
pgrebus
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I hope you're using a blow-off tube...

 
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Old 07-10-2012, 08:47 PM   #23
Jdk261
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Quote:
Originally Posted by pgrebus View Post
I hope you're using a blow-off tube...
Absolutely...I had to re-paint a wall an part of the ceiling in our spare bedroom the last time I made a big beer and didn't use a blow-off tube.

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Old 07-11-2012, 02:14 AM   #24
Jdk261
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Just to bring some closure to the thread...the RIS is happily fermenting away. I ended up putting 2 smack packs in, then making a starter with a third pack, which was pitched today.

It will be quite some time until I will be able to taste it, so I'll just keep my yeast happy until then and see what I end up with. Thanks again for everyone's input.

 
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