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Old 08-03-2013, 03:37 AM   #251
brycro
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Oct 2009
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I sour mashed for 4 days as stated earlier.....Beer has been fermenting for 1 week....I checked gravity and it is at 1.004 down from 1.042 OG. 4.99% ABV. A bit high for the style but still within parameters. Beer is clear and very tasty. Reminds me of tart lemonade...no corn flavor...tart and clean. Carbonated and on a hot day this beer will be awesome and won't cost me 8 bucks each like my local beverage center charges....I don't know why folks are waiting months in secondary for this beer when it can be ready in two weeks or so....Traditionally it must have been made with a sour mash as opposed to the much longer and space taking up method of creating the sourness using lacto, etc. I soured and used nottingham and it is what I was hoping it would be....plus my first all grain!
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Old 08-03-2013, 05:33 PM   #252
rossi46
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I mashed in on my first sour last night. Im going to let it mash for 4 days. I did 6 lbs pilsner and 6 lbs white wheat. mashed at 149 for 90 min. cooled to 120 degrees and threw 10 ounces of whole 2 row. I for got to put a campden table in for chloramine.

 
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Old 08-09-2013, 05:54 PM   #253
drawdy10
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Rossi how did that four day mash go for you?

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Old 08-09-2013, 08:02 PM   #254
Coff
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I just tasted the first glass of this beer.

http://riverwards.blogspot.com/2013/...on-mashed.html

And it was phenomenal, lactic nose big tarness upfront thats balanced nicely with a slight malty grainy-ness, finishing bone dry and tart. Really turned out great and I will repeat this process shortly. One thing that I think helped this beer is the Conan ale yeast, Conan seems to leave a little bit of body to dry beers which works well here.

I'll post more detailed tasting notes soon.
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Old 08-09-2013, 08:28 PM   #255
rossi46
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Quote:
Originally Posted by drawdy10 View Post
Rossi how did that four day mash go for you?
It went pretty good. My garage stays pretty hot this time of year. Wrapped in a sleeping bag. Stayed in the high 90's
It's pretty sour. Should be good.

 
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Old 08-14-2013, 01:31 AM   #256
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Doing my first berliner and was wondering if this is a normal thing

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Threw a half cup of two row in the wort after cooling to 105 and this is 48 hours later

 
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Old 08-15-2013, 03:02 AM   #257
Jlaw3000
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Mar 2013
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Quote:
Originally Posted by jtd_419 View Post
Doing my first berliner and was wondering if this is a normal thing

Threw a half cup of two row in the wort after cooling to 105 and this is 48 hours later
Yup, there is a whole thread devoted to these

 
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Old 08-15-2013, 03:17 AM   #258
inflictor-of-grimness
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Quote:
Originally Posted by Jlaw3000 View Post
Yup, there is a whole thread devoted to these
Isn't it kind of weird to get a pellicle that fast though? Not that it means anything is wrong with the beer. I just think it seems pretty quick.

 
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Old 08-15-2013, 03:20 AM   #259
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Quote:
Originally Posted by inflictor-of-grimness View Post

Isn't it kind of weird to get a pellicle that fast though? Not that it means anything is wrong with the beer. I just think it seems pretty quick.
I shut down the ac.... stayed about 95 the whole time. I boiled it today and it's cooling now pithing s-05 once the temps down.... tasted it and it's like straight lemon juice

 
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Old 08-15-2013, 03:30 AM   #260
inflictor-of-grimness
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Quote:
Originally Posted by jtd_419 View Post
I shut down the ac.... stayed about 95 the whole time. I boiled it today and it's cooling now pithing s-05 once the temps down.... tasted it and it's like straight lemon juice
Sounds good to me. Pellicles don't usually indicate much regarding the final product, as far as I know.

 
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