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Old 01-29-2013, 06:25 PM   #1
Rivenin
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Dec 2010
McMinnville, Oregon
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So, i've been debating making a sour soon... picked up some expired roeselare, lacto and pedio about 2 weeks ago. i'm not looking for the sacc in he roeselare to be active because the brown that i made already fermented out.

So... after the nut brown fermented out i took a sample, and i've made this recipe before, but i guess because of the yeast it's a bit... boring (like a normal brown, which i'm not a fan of) and it got me thinking. Could i just dump all 3 sacks of bactera onto the brown and have an old bruin after awhile?

thanks!


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Old 01-29-2013, 06:33 PM   #2
dcHokie
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Mar 2010
Washington, DC
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Do it.


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so many sour things

 
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Old 01-30-2013, 12:40 AM   #3
BryanJ
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Jan 2010
Ithaca, N.Y.
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A bad beer won't get better after its soured but try it anyway.

 
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Old 01-30-2013, 02:17 AM   #4
Rivenin
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Dec 2010
McMinnville, Oregon
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Well its a great brown. Just not one i would have brewed intentionally as i dont like them much. But i love flemmish reds and browns may not be far off so thats why i was deciding. But i have so much going down the pipeline that itll be awhile till i can use the bactera... figure this is the best shot
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RAINYDAY BREWING AND WINERY McMinnville, OR - EST 2010
Coming up Cream ale
Primary Milk the funk berlinerweisse with saison yeast - Blonde
Kegged Heff/saison yeast split
240v - 4500w electric two tier

 
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Old 01-30-2013, 03:35 AM   #5
blizzard
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Mar 2009
Denver, CO
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I did this with a few beers that weren't that interesting to me. Turned out great. Go for it.


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