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Apparently I'm about to do an open mic night. Opps

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Billy-Klubb said:
a gravity sample of my "Bad Blood". sitting @ 14.49%. finally starting to sour a little.

I'm surprised it's souring at all at that ABV... Lacto certainly doesn't do well in that kind of an environment.
 
?? What sort of evil thing is this ?? and how do you know the abv so precisely?
it started as a RIS recipe, then I drank alot of beer. and I don't really know that precisely, just using the SG numbers plugged into BS.


edit: I think I'm gonna bottle this one in a few more months if it stops dropping. I'll use all them Chimay bottles finally & re-brew it with advice from the sour enthusiasts.
 
Southern tier iniquity, last few beers with my drinkin buddy. She is being put down tomorrow after 12 years in the family

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