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Old 01-22-2013, 10:30 PM   #11
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i tasted it though and it seems decent, its been sitting for about 20 days
you need to wait longer. i'd give it at least 3 months. even then, i'd prime on the low side and/or use thick belgian bottles. wait 6 months if you want to be safe.


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Drinking: Tripel'ish, oud bruin, gueuz'ish thing, saison bottled with ECY34, imperial chocolate stout, dubbel
Carb'ing: local sour cherry kriek
Aging: TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn
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Old 01-23-2013, 02:05 PM   #12
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looks like everyone is waaay more cautious than I am :-) also, try it before you carb, I do it all the time.


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Old 01-23-2013, 02:08 PM   #13
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This is why I love this hobby. "my beer is infected"..."DRINK UP!"
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Old 04-09-2013, 06:42 PM   #14
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Alright so its been about five months, there is a think film on the beer and the strong sourness has subsided to the point where it tastes like a boring pale with a rhubarb after taste.

So i decided to throw half a sachet of yeast in, any idea what this will do?
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Old 04-09-2013, 07:39 PM   #15
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So i decided to throw half a sachet of yeast in, any idea what this will do?
the yeast will do very little. after this long there won't be any sugars left for the new yeast to eat. the yeast will go dormant and fall to the bottom.

on the plus side you've insured that your bottles will carbonate. i would prime on the low side, say 2.0 volumes, unless you have thick glass bottles.
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What hops should I grow? Looking for cheap honey?

Drinking: Tripel'ish, oud bruin, gueuz'ish thing, saison bottled with ECY34, imperial chocolate stout, dubbel
Carb'ing: local sour cherry kriek
Aging: TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn
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Old 09-23-2013, 04:20 PM   #16
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So, not sure if anyone cares but after approx 8 months i took the middle 2-3g and carbed them in a keg. Result a sour pale ale that's clear as day. Not amazing not disgusting and totally different.


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