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Old 07-17-2007, 10:57 PM   #11
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Boldly brew with ingredients that no man has brewed with before.


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Old 07-17-2007, 11:42 PM   #12
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uh...

It's probably bad form for a noob to say this to an esteemed maestro such as yourself, but...

RDWHAHB?


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Old 07-18-2007, 12:18 AM   #13
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Ask God. Maybe He'll know what to do.
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Old 07-18-2007, 12:26 AM   #14
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The Brewing Network played a great talk from Vinnie Cilurzo about sour beers, wine barrel s and Brettanomyces.
http://www.thebrewingnetwork.com/arc...ve07-07-07.mp3
I just got a nice brett culture going from a bottle of Orval. I am now spiking every beer where I'm not totally satisfied.
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Old 07-18-2007, 12:38 AM   #15
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Quote:
Originally Posted by Catfish
The Brewing Network played a great talk from Vinnie Cilurzo about sour beers, wine barrel s and Brettanomyces.
http://www.thebrewingnetwork.com/arc...ve07-07-07.mp3
I just got a nice brett culture going from a bottle of Orval. I am now spiking every beer where I'm not totally satisfied.
I went to his talk at the nations in Denver and got one of his baggies of wood chips soaked in his culture. Thanks for the link. I have the power point of his talk if you are interested.
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Old 07-18-2007, 01:12 AM   #16
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I haven't brewed in a while, and while I want to, the heat keeps me from missing it too much. Either make something really big and unusual, something to cellar for a while, or don't stress and just enjoy the fruits of your labors until it starts to cool off a bit.

It's also about the right time to start brewing big, sweet stuff for winter. Dude and I just brewed a Russian Imperial Stout the other weekend, I'm thinking about doing a smoked barleywine ("Bottom Of The World") once I climb back on the horse.
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Old 07-18-2007, 01:15 AM   #17
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Start a dojo. I would gladly clean the filthiest fermentation funk in exchange for room, board, and lessons from the roshi.
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Old 07-18-2007, 01:22 AM   #18
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Quote:
Originally Posted by Brewpastor
I am not sure my problem (although I am sure many of you have opinions!) but I have been really amazed lately with my lack of enthusiasm around brewing and such. I need a shot in the arm or something! I am interested in the whole world of sour beers and barrel aging. Maybe that will help. It has been hotter then I care to recount and the brews are not real happy. Maybe it is time to dig a beer cellar. I don't know.

Suggestions will be appreciated.
The heat is starting to hit me too.

Hard to get motivated to brew when it is almost 90 (with 80% humidity) when I am ready to start, forecasted a 10% chance of rain, and it starts pouring when I am trying to sparge. Yeah thats nice. Oh well, I think I might start brewing at night, in the dark, while drinking heavily (I can't drink at 8am), and hope I don't get bug spray in the wort.
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Old 07-18-2007, 01:56 AM   #19
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Make one of these only call it a beer cave:
http://www.winepress.us/forums/index...howtopic=17204

I'm sure the heat doesn't help. I know I probably won't brew until the heat subsides a bit.
Maybe New Belgium has an extra oak barrel they will let you have.
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Old 07-18-2007, 02:14 AM   #20
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I say come up here to Seattle where it's nice and cool and help me with my cooperage. We can brew sour beers all summer long!


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