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Old 04-07-2013, 05:59 PM   #1
ChugachBrewing
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Big IPA batch. 40 gallons, split 7 ways.

15 Gallons - Knockout hops at 170deg for 20 min was Phoenix.
25 Gallons - Knockout hops at 170deg for 20 min was Comet.

Comet knockouts - WLP655, ECY03, ECY04, coolship yeast, and Jester King slurry.

Phoenix knockouts - ECY01 and ECY 09 ( realize this is not particularly funky)

Each batch will then be dry hopped differently with 2-3 different varieties.

Prost!
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Old 04-08-2013, 01:21 AM   #2
badlee
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Fantastic amount of wickedness!

 
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Old 05-06-2013, 05:50 PM   #3
ChugachBrewing
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Update: Fermentation has slowed significantly. Fermenters moved to the cellar.
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Old 05-06-2013, 06:31 PM   #4
sweetcell
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how hoppy is this beer? would it not have been better to go with a less hoppy style, since hops are detrimental to bacterial (and even yeast) growth?
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What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 05-07-2013, 05:10 PM   #5
ChugachBrewing
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it makes a rabbit look like a sloth. very hoppy. Its more of an experiment in how yeast are affected by hops and what flavors are produced when they are hindered. Hadn't done it yet, so why not?
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Old 05-07-2013, 08:52 PM   #6
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please keep up updated on your results. common wisdom is that you don't go hoppy with bugs since it inhibits their growth. you can either confirm this, or provide at least one exception.

if you do get some souring action, be sure to keep those bugs - they're some seriously hardy survivors!
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What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 05-07-2013, 11:13 PM   #7
ChugachBrewing
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I realize that completely and have a lot of experience with sour brews. I'm just curious what will happen. So far 4/7 are tasting great, with one really good. I don't remember since I tested a month ago and was somewhat... in for the night. I'll post next time.
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Old 05-08-2013, 06:35 AM   #8
smokinghole
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Only 2/7 have bacteria and both of those have pediococcus which isn't really concerned with hop acids. Pedio can certainly sour a hoppy beer, and I bet overtime, lacto can sour just fine in a higher IBU beer. Its just a case of selective pressures, and adaptation to the environment. You would have to gradually increase the hops for this to work which would build its hop acid tolerance.
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Old 11-25-2013, 01:56 AM   #9
ChugachBrewing
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Did a small tasting the other night. Its amazing the different flavors coming from each yeast, some seem less hindered by the hops than others.
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Old 01-01-2014, 03:31 PM   #10
ChugachBrewing
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Well, did more of an extensive tasting last night, all side by side. Not a lot of difference noted this time in regards to sourness/funk. The 655 had the most interesting 'yeast' flavors, a tiny bit of sourness, and a slight grapefruity funkiness to it, but it was subtle, especially when compared to the hops. The rest were somewhat grassy or earthy. They will make wonderful IPAs after I dry hop, but as for the amount of sourness I normally get from these yeasts, it was not there.

Needless to say, I didn't have my hope set very high on this one, being that hops and 'wild brews' don't tend to work together as much. Fun to play though.
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