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Old 01-31-2013, 12:11 AM   #21
SagamoreAle
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Jan 2013
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Well as one of the derailers it's nice to hear how it's working out. Looking forward to hear about the final result.
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Old 02-05-2013, 02:18 PM   #22
geniz
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Looking forward to how this comes out
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Old 02-08-2013, 02:19 AM   #23
barnhs
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Aug 2012
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Ok - ready for round two. Had to throw out round one - way too sour and under fermented. This time, I'm going to mash 15% of the grain bill, and then toss it back in the mash tun prior to sparking. Hopefully this gets to the mild sour flavor I've been looking for.

 
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Old 02-10-2013, 06:15 AM   #24
bb239605
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May 2008
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So I just kegged up my Kentucky common today. It tastes damn delicious. I'll well definitely brew again.

Basically it is slightly sweet, perhaps under attenuated because of the sour mash, has nice corn sweetness, and is extremely drinkable.

What I've gathered for a full sour mash is to sour at 80 to 85 for two days instead of 100 to 120 for two days. Sourness is more subdued, almost complimentary and subtle. Plus the flavor is way better.

Anyway, bang up beer, 8/10, will brew again

 
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Old 02-11-2013, 01:20 AM   #25
cluckk
 
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Apr 2005
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I work with sourdough which is a mixture of yeast and lactobacillus in bread yeast and water. When I proof it the temperature controls the sourness. Under ninety and the dough will be less sour. Over ninety and it gets more sour. The best range is around 95 for a great smooth twang. Over 100 and you get only lactobacillus with no yeast. The same works for brewing.
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Old 02-11-2013, 01:22 AM   #26
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I meant 85 as the best temp.
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