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Old 03-30-2009, 01:21 PM   #51
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Boiling water? nope never did that, I usually run a batch of san through 2-3 times, before and once after each chill... but I could do some boiling water....

right the grain and the hops are minimal... so leave the germs for later? since they will show up eventually.....

do I need to do anythign to the mash tun?
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Old 03-30-2009, 01:26 PM   #52

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Boiling water? nope never did that, I usually run a batch of san through 2-3 times, before and once after each chill... but I could do some boiling water....

right the grain and the hops are minimal... so leave the germs for later? since they will show up eventually.....

do I need to do anythign to the mash tun?
Do you use a March pump? I recirculate boiling WORT through the pump and CFC and back into the kettle during the last 10 minutes of the boil. This ensures that I've sanitized my equipment. You need to get something inside the CFC and hoses to remove any crud that might be serving as breeding grounds for bugs.

Don't worry about the bugs. You've got plenty of lacto going in that sour mash, I'm sure.

MLT: Wash it out with a caustic cleaner like PBW, rinse well and dry.

 
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Old 03-30-2009, 01:28 PM   #53
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No, I use gravity.... so simple starsan wont cut it?

MLT: Coolio!
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Old 03-30-2009, 11:07 PM   #54
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That boil smelled.... pleasent?

/me throws up in mouth to kill the smell
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Old 04-02-2009, 11:50 AM   #55
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This one worried me, took 3 days after pitch to get a krausen of any kind.....
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Old 04-18-2009, 08:52 PM   #56
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Just got ingredients to brew this tomorrow. Luckily, the LBHS had the 5335 in stock and I'm just going to use S-05 for the sach since I don't have time for a starter.

In two months, we'll have temps in the 90's so this will be perfect.
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Old 04-19-2009, 03:01 AM   #57
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Just got ingredients to brew this tomorrow. Luckily, the LBHS had the 5335 in stock and I'm just going to use S-05 for the sach since I don't have time for a starter.

In two months, we'll have temps in the 90's so this will be perfect.
I pitched S-33 into my second carboy. We'll see how that strain works out vs the European Ale.
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Old 04-19-2009, 03:13 AM   #58
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Forgot to post the pic of the second carboy with the S-33 and the lacto cultured from grain. It had some really frickin' funky krausen on it!

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The 5335 fermenter smelled like a garbage can during fermentation, the wild culture one smelled fruity and a little floral. I'm not sure it will be sour enough but I guess we will see...
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Old 04-19-2009, 03:55 PM   #59
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So do you guys have a second set of hoses, auto-siphon,... for this beer?

I'm wondering if I need the RDWHAHB mantra right now? It's not going to matter until I transfer it.

I was thinking I'll get a sour-dedicated hose, and just siphon the old fashioned way. I'm also christening this as a sour only brew-bucket now.
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Old 04-19-2009, 04:22 PM   #60
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Any porous plastic materials (bucktet, hose, bungs) I'm dedicating to bugs. The autosiphon etc. I will be extra careful cleaning afterward but I trust StarSan to do its job.
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