milldoggy
Well-Known Member
forgot the photo
boostsr20 said:Cream ale with Russian River and Fantomè Saison Dregs in secondary.
Jim beam bourbon barreled RIS with a multitude of built up cultures from Trinity, Russian River, jolly pumpkin, goose island, fantome Saison and Rodenbach.
I have some great pellicles, but I can never take very good pictures.
For example boostsr20 how did you take such a nice picture?
Can anyone please share their tips and tricks?
exels said:I had this I infection happen a week ago. It had a long lag for the fermentation to start then 2 weeks later it looked like this. I had to dump this one. What type of infection is this?
I had this I infection happen a week ago. It had a long lag for the fermentation to start then 2 weeks later it looked like this. I had to dump this one. What type of infection is this?
Hopefully in a couple of months I can contribute
Is that a crooked stave bottle I see?
I had this I infection happen a week ago. It had a long lag for the fermentation to start then 2 weeks later it looked like this. I had to dump this one. What type of infection is this?
what kind of temps are all these infections at? Normal sacc temps (60-70ish)?
in radical brewing a historic jopenbier had bluish green growth. actually they were white, bluish green, dark brown & then green depending on the age. mold=scaryCheck out this green mold.
[im]http://farm8.staticflickr.com/7204/6898985595_84019f5a17_z.jpg[/img]
[im]http://farm8.staticflickr.com/7208/6898977735_270b270c2c_z.jpg[/img]
No-boil, Black Berliner, aging with dates. The yeast is a mix of Bugfarm 4, and a huge amount of dregs, 30 bottles or so. It has a lot of Jolly Pumpkin character and some Cantillon character soon. Shot a week after racking and adding the fruit. It was soured in primary for 3 or 4 months.
a plain ol' belgian brown session ale (why? i hate session beers)
... frankly it's too sour for what i was going for.
had to check out my oud bruin today... been sitting in a barrel for six months... took gravity and it hasn't budged which surprised me... rip your face off sour. lots of stone fruit flavors (cherry, apricot) and not too dry... frankly it's too sour for what i was going for.
thinking it's ready to bottle...
barrooze said:I have a too-sour disposal system. You're welcome to send some my way for disposal!
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