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Old 03-14-2013, 07:47 PM   #11
Aug 2012
Posts: 6,656
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Originally Posted by malweth View Post
I've only done this the once, but I made the full wort (including sparge) which may take longer. I got it up between 90-95F (as high as my chamber could get) from last Friday evening until Tuesday evening. That's about 96 hours exactly from sparge 'til boil. It smelled perfect during the boil, but I won't taste the final product until next week or so (bottling Wednesday to ship Friday... yeaaaaah cutting it close).
You're in the last minute berliner for nationals club? Me too.
The only thing worse than dumping beer is serving beer you should have dumped.

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Old 03-15-2013, 01:02 PM   #12
malweth's Avatar
Nov 2010
Wakefield, RI
Posts: 461
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Originally Posted by TNGabe View Post
You're in the last minute berliner for nationals club? Me too.
The problem with kegs . . . you just don't know how much you have left
In this case, my stout was nearly gone.

I don't mean to hijack, but this is somewhat on topic.
It's early yet, (though the fermentation is nearly done) and I sampled my beer last night. There's no carbonation and it's warm, of course, but I still noticed the same cooked corn smell / flavor as pre-boil (15 minute boil). My recipe does use pils malt ... am I full of DMS or does that go away (especially with some cold and carb)?
[Carboy #1] "Oud Renard Rood" Flanders Red
[Carboy #2] Whitewood 12 Abt
[Carboy #3] Opus Mosaic Brown

[On Tap (Keg)]
(L) Shut De Do (Belgian Golden Strong / Tripel)
(on deck) Pineapple Wine
(on deck) Russian Imperial Stout (1 year aged)

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Old 03-22-2013, 10:39 PM   #13
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Mar 2010
Washington, DC
Posts: 1,595
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Originally Posted by toddq View Post
I wouldn't call it a lot, but I've done the sour wort method three times now. Like all fermentations, the time is going to be dependent on your temp and size of pitch. With 6.5gal of 1.035 wort held at ~100F and a half liter lacto starter (made from grain), I've pasteurized batches at 12, 24, and 48 hours into souring. The 12hour batch I was going for something a little more approachable and less intense. After 24 hours they get to a ph of about 3.2, which is about the limit they'll typically go (or that I'd want to).
I ended up keeping my 5 gallons of wort at 100-110 F for about 4 days and then transferred to a fermenter (no boil, no hops) and pitched a ton of saison yeast, it is bubbling away happily.
so many sour things

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