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Old 04-15-2013, 04:19 PM   #31
joshrosborne
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Jun 2012
Royal Oak, MI
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Nothing new to speak of. Just updating for posterity.

Yesterday I added the dregs of a Logsdon Peche 'n Brett (http://beeradvocate.com/beer/profile/25710/81079). Was impressed enough with the beer that I thought I'd add to see if it helped give it some complexity.



 
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Old 05-21-2013, 12:37 PM   #32
joshrosborne
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Jun 2012
Royal Oak, MI
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Just an picture update:

Some interesting bubbles forming on the tripel



And some other unrelated pictures-

Nasty pellicle on a lambic:



This is what an acetobacter infection looks like (ruined lambic batch):




 
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Old 06-10-2013, 04:12 PM   #33
joshrosborne
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Jun 2012
Royal Oak, MI
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Same beer, slightly crazier pellicle a few weeks later...

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Primary: De Bom sour (Gen. 2), De Bom/Embrace the Funk Brett blend saison'ish beer
Secondary/Aging: ECY01 Sour #1, ECY01 Sour #2, The Yeast Bay Melange Sour, Bourbon Barrel Quad
In bottles: Mango sour, Lambic, Brett tripel, Sour brown, Brett L/B Porter
Kegged: Jamil's Sweet Stout with Raspberries, Dry-hopped sour (De Bom), De Bom on tart cherries

 
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Old 06-10-2013, 09:19 PM   #34
sweetcell
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looking good! love those big bubbles.
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What hops should I grow? Looking for cheap honey?

Drinking: Mandarina IPA, Ardennes BDSA, apricot golden sour
Carbing: Citra DIPA, 3724 saison, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), sour cherry mead, acerglyn, and a few other sours...

 
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Old 12-10-2013, 06:19 PM   #35
sambates
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Feb 2013
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Have you tasted it yet? Interested in trying this in a completely different direction, but interested to see how the 24oz. worked out for you in the tripel.
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Tap: Belgian Single, English Barleywine, Honey Dew Mead, Honey Nut Brown, Egg Nog and Bourbon Ale
Secondary: Flanders Red, Lambic, Flemish Lambic
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Old 12-10-2013, 06:52 PM   #36
joshrosborne
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Jun 2012
Royal Oak, MI
Posts: 218
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I bottled it about a month ago with champagne yeast, but haven't opened any yet. It is super funky and dry and really hot, so I think I'm going to sit on these for a while to let the alcohol calm down a bit. I'll be sure to update once I open one of them.
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Primary: De Bom sour (Gen. 2), De Bom/Embrace the Funk Brett blend saison'ish beer
Secondary/Aging: ECY01 Sour #1, ECY01 Sour #2, The Yeast Bay Melange Sour, Bourbon Barrel Quad
In bottles: Mango sour, Lambic, Brett tripel, Sour brown, Brett L/B Porter
Kegged: Jamil's Sweet Stout with Raspberries, Dry-hopped sour (De Bom), De Bom on tart cherries

 
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Old 12-11-2014, 02:38 PM   #37
DuffBeerMN
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Jul 2011
Burnsville, MN
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Any updates on this? Curious to see how it tastes!

 
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Old 12-11-2014, 04:46 PM   #38
joshrosborne
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Jun 2012
Royal Oak, MI
Posts: 218
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Quote:
Originally Posted by DuffBeerMN View Post
Any updates on this? Curious to see how it tastes!
It's a really weird beer, for sure. The alcohol heat on it has faded, but it has a weird combination of sweetness and funk which I don't care for. It's far better than it was when I opened one after it was initially bottled, but it's just too strange for me to enjoy full. I don't know how it's so sweet when it finished just about at 1.00.


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Primary: De Bom sour (Gen. 2), De Bom/Embrace the Funk Brett blend saison'ish beer
Secondary/Aging: ECY01 Sour #1, ECY01 Sour #2, The Yeast Bay Melange Sour, Bourbon Barrel Quad
In bottles: Mango sour, Lambic, Brett tripel, Sour brown, Brett L/B Porter
Kegged: Jamil's Sweet Stout with Raspberries, Dry-hopped sour (De Bom), De Bom on tart cherries

 
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