TNGabe
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Who wants to take a stab at this thing?!
How's it smell?
Who wants to take a stab at this thing?!
wild yeast and lacto then. Drink some and let us know
How's it smell?
sheepdawgg said:Black mold equals bad mood. You should skim?
Pulling the lid off the fermenter was like pulling a saddle of a horse....awesome. Taste was light and lemony sour.
Sounds like you were tasting the shampoo.
Pellicles on my 2 Consecration clones.
Here's my saison after another week. It's down to 1.002 at this point so I'm going to get ready for bottling. I'd like to get the fermentor empty so I can use the same bacteria in a new dubbel recipe that I initially made unintentionally sour. Now my friend and I want to make a buttload of the sour dubbel. I added dry hops to this saison today and will be cold crashing it at the middle of the week. I will bottle and prime for like 3 volumes allowing the brett and whatever to bring up the rear.
smokinghole said:Here's my saison after another week. It's down to 1.002 at this point so I'm going to get ready for bottling. I'd like to get the fermentor empty so I can use the same bacteria in a new dubbel recipe that I initially made unintentionally sour. Now my friend and I want to make a buttload of the sour dubbel. I added dry hops to this saison today and will be cold crashing it at the middle of the week. I will bottle and prime for like 3 volumes allowing the brett and whatever to bring up the rear.
Especially since you wouldn't had had to dispose of all that equipment. I use the same equipment for both sour beers and regular, and all I do is give it a hot soak in strong bleach water, then a soak in Starsan. Haven't had one problem yet.Ogri said:Great thread!!!!!!!!!!!
Probably absolute sacrilege but I dumped the batch as the thought of having to chuck my autosyphon and tubing, bottling bucket, bottling wand, plus anything else that came in touch with the brew, was a bit discouraging. Have to say, though, that the sample I drank, a few days after these photos were taken, tasted bloody good actually so I didn't enjoy dumping it.
Especially since you wouldn't had had to dispose of all that equipment. I use the same equipment for both sour beers and regular, and all I do is give it a hot soak in strong bleach water, then a soak in Starsan. Haven't had one problem yet.
passedpawn said:Vanilla Porter with Brett L. Tastes delish right now.
On purpose?
Yes. I added Brett L to one fermentor, Brett B to the other.
After much experimentation, I found that I'm a big fan of Brett L.
Yes, this one is the one. Something special is happening with it and my porter.
nice mountainside, thanks for participating!! did you add lacto to that or is that from the grain? from the pic i don't think i've ever seen lacto like that but like i state in the OP, i don't know if there's any "standard" in regards to growth(s). that's what i'd like to know...
here one from a ways back that i wanted to throw in here. it's contributed by a user named landhoney. thread is from 2007 so this should be tasty if not all gone: https://www.homebrewtalk.com/f85/he-aint-heavy-hes-my-pellicle-44148/ Flanders Red w/ Roselare
beerbeerbeer123 said:Whats the wooden dowel in the middle of the carboy? food for the yeast or does it serve another purpose?
It also allows the exchange of "micro-oxygen." Basically a cheap way of simulating the effects of a barrel.
It also allows the exchange of "micro-oxygen." Basically a cheap way of simulating the effects of a barrel.
Winner.
Micro-oxidation. If you brew sours you might never get a pellicle and some of the tartness without the introduction of a little O2. But overdo it and you'll have vinegar.
Sour beers on a commercial level are often soured in barrels (at least I know Russian River does this). The wood of the barrel lets minute amounts of O2 in there.
Jamil describes using the rod in his Brewing Classic Styles. He got the idea from someone who did some back-of-the-envelope calculations of the ratio of the volume of a barrel to the surface area of the barrel, and concluded that the 1" diameter of a wood rod is almost perfect for the volume of a 5g carboy.
Me, I just open it once a month to taste it. Much more rewarding
(it's very possible he discusses it in his Flanders Red podcast here... click the MP3 button): http://thebrewingnetwork.com/shows/The-Jamil-Show/Flanders-Red-Ale-The-Jamil-Show-01-29-07
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