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Old 06-24-2013, 01:18 PM   #31
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Old 06-24-2013, 02:09 PM   #32
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Once you see the skull, it can't be unseen


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Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
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Old 07-10-2013, 02:24 AM   #33
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I've got some larger pellicle bubbles forming on the surface now. Kinda wish I would have used Brett L instead or something a bit funkier.its slightly bretty right now. It currently has 2 la Roja dregs and a oro de calabaza dreg. I added the oak over a week ago, I feel it's over Oaked now though. It seems like that's all I taste. Hopefully it'll fade over the next few months.
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Old 10-30-2013, 07:37 PM   #34
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So this beer is almost 5 months now. It's very sour. I'm really digging the flavor. The oak came out good. Should I let it ride out or is there any reason I couldn't keg it now?
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Old 11-01-2013, 05:12 PM   #35
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have you taken a gravity sample? that should help you decide when to bottle. it it's higher than 1.004, i'd wait.
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Old 11-01-2013, 08:59 PM   #36
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So this beer is almost 5 months now. It's very sour. I'm really digging the flavor. The oak came out good. Should I let it ride out or is there any reason I couldn't keg it now?
If it tastes the way you like it and you're kegging I don't see a problem
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Old 11-02-2013, 04:31 PM   #37
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Well it's at 1.010 so I guess I'm waiting a bit longer
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Old 11-07-2013, 12:54 AM   #38
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Well it's at 1.010 so I guess I'm waiting a bit longer
When you rack into your keg, its gonna ferment a little more again. Most commercially available strains of Brett kick back into activity when transferred. This coming from both gave fletcher and chad Yakobson.
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Old 11-07-2013, 01:22 AM   #39
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I was looking to transfer to an empty keg. I currently only have 2 and both are full once again. I decided to transfer my cider instead of this. I might transfer this to a 5 gallon fermentor and make a third sour. I made a 10 gallon batch two Saturdays ago and decided to sour half of it.
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Old 03-07-2014, 01:05 AM   #40
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Still havnt kegging yet. Flavors are a slight sour cherry flavor. It is starting to take on a bit of an apple flavor which bothers me a bit. The pellicle is very light now. Think it's safe to keg then bottle?


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