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Old 08-24-2009, 05:40 AM   #101
smackythefrog
 
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this is my baby. not quite sure what to do. is (was) a raspberry wheat ale that was just moved to secondary to make room. all the fun stuff showed up after just one day.

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Old 08-24-2009, 05:51 AM   #102
DeathBrewer
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How's it taste? Rack that sucker into a keg and drink it fast!
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Old 08-24-2009, 06:53 AM   #103
Piotr
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Quote:
Originally Posted by jcarson83 View Post
Links don't work.
Sorry, I forgot that server requires logging. Lets try again; is that proper lambic infection? :

EDIT: [pics deleted, it wasn't infection, real pellicle started 2 months later]


 
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Old 08-24-2009, 07:48 AM   #104
smackythefrog
 
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Quote:
Originally Posted by DeathBrewer View Post
How's it taste? Rack that sucker into a keg and drink it fast!
so, it didn't taste bad at all. pretty damned good in fact. sadly, i'm still a noob and kegging is something i am still working up to. instead i spent the last hour or so bottling this bad boy. let's hope for the best.
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Old 08-24-2009, 12:27 PM   #105

Quote:
Originally Posted by smackythefrog View Post
so, it didn't taste bad at all. pretty damned good in fact. sadly, i'm still a noob and kegging is something i am still working up to. instead i spent the last hour or so bottling this bad boy. let's hope for the best.
If you bottled this, I would drink it fast. If it was wild yeast that infected your batch, it could keep fermenting and give you lots of little bombs. Store them in a garbage bag just incase. Good luck.
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Old 08-25-2009, 04:09 PM   #106
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Here Is Some from 2 different batches:
#1 is from a jalapeno/cilantro beer
#2 is from a IPA
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Old 09-10-2009, 03:58 PM   #107
irishod89
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Quote:
Originally Posted by smackythefrog View Post
so, it didn't taste bad at all. pretty damned good in fact. sadly, i'm still a noob and kegging is something i am still working up to. instead i spent the last hour or so bottling this bad boy. let's hope for the best.
I have the same thing going on with my brown ale. Just curious if you bottled and how it is going? I don't want 50 bottle bombs, but refuse to dump a batch of beer that tastes pretty good.

Should I leave it in the secondary longer, or get it bottled as quick as possible?

Thanks.

Ryan

 
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Old 09-10-2009, 04:23 PM   #108
COLObrewer
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Jan 2009
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Here's mine, The brown spots are hops.


It'll be "Bruin met Perzik Lactaat" (Brown with Peach and Lactobacilus) in a few months.

 
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Old 09-11-2009, 12:13 AM   #109
Arneba28
 
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Down the neck of the carboy
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Old 09-27-2009, 03:51 PM   #110
keith-o
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Mar 2009
Brooklyn
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So, I just cracked open that infected spiced belgian which I bottled back in March.
Tasted alright when I racked it, but now its actually pretty good.
After a few weeks some of the bottles began to grow a very thin film of infection, then it died off. The flavor has shifted quite a bit compared to my last attempt at the same beer. Honey taste has lessened, beer is sharper and crisper, paler than expected, cloudy, nice head. Overall very good, but not exactly what I was expecting.

 
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