bellebouche
Member
I guess this belongs here!
I guess this belongs here!
nice what type of sour is it.
i like the little bubbles.
Dead Cat perhaps? When are you planning on packaging that? It looks terrifying and fantastic at the same time.
So question: I bottled anyway and avoided all the skin I could. If I hadn't, though and I got bits in my beer, what would have formed in the bottle?
i'm not really sure, you'd have to get better zoomed in pic. are those rehydrated cranberries? a description of the growth would help, but here's one that i assume is mold growing on the pellicle. it's from over the summer and was a peach ale that i pitted the peaches and blended them into a puree. once i saw the mold i reracked from underneath and salvaged the beer which was not very peachy (see other threads about peaches).Is this a pellicle or mold? It is very tasty.
wow where do i line up to buy a RR barrel?
wow that vinnie, i hear nothing but good things about him. to be honest i was a little disappointed to hear that tomme arthur was suing moylan brewing for using a celtic cross. not very cool. take an hint from vinnie and avery brewing with their collaboration not litigation beer.Sorry jessup, just saw this. Vinnie was apparently offering to-be discarded barrels at NHC a couple years ago for just the cost of shipping. So me and a few homebrew buddies went in on two.
yes, you need to get your photos up asap! or as quick as the wild things allow whenever you're down for a trade i'm all about it. being your in utah i'm sure i can help soothe what ales ya pm sentjessup my flanders red will be ready in a few months ill have to shoot you a bottle. I need to get pics up of all my sours too.
i'm trying not to let this thread get off point so i'm going to kindly point you in the right direction w/o going into detail.For the oak dowel guys, in all the reading I do, some say no dowel, just a regular airlock, some use a wood plug, and some let the dowel or plug touch the wort. What way should I go, and this will be my first one, so I don't have any other reference.
thank you for your complianceThis is the pellicle from my 11-11-11 Old Ale. It's the wyeast PC9097 Old Ale blend.
Does anyone know what kind of bacteria this is? Brett? Pedio? If the jungle juice at a party doesn't run out we usually have a lot of this on the remaining stuff.
here's my most recent, pic taken 48 hrs after pitching brett C 1L starter and expired wyeast lambic blend smack pack. there were also 18 skinned unsanitized kiwis so i don't know if this is brett related or not
please post them so we can learn from your hard work, patience and experiences! <mr miyagi voice: "smart man learn from own mistakes, genius learn from others.">I should post pictures but I'm lazy.
here are some photos from my 2 barrels.
frankencherry
blueberry brett
Oud Bruin with Roselare blend.
Here is the same beer. Pic taken today:
Joe, Has that Oud Bruin got anymore sour?
hmm, yours looks kinda crunchy like my eldest sour. i hadn't touched this for a long time, then i racked off the cherries and it seemed to be less sour which is the opposite of what i've read. after racking the O2 exposure must've kicked the acetic up and did wonders. maybe you need a tiny more O2 exchange? the photo below is a 3 gal carboy of what's left from my 3/09 batch after bottling 2 gal a year ago. i'm thinking of bottling it and am wondering if this is what a "finished" sour looks like??? this batch is almost 2 years old and was spiked with brett B & L as well as plenty of dregs. just snagged a sample and it's delicious gravity is steady. faint strawberry-ish aroma (even though it was aged on cherries), sweet upfront, then very tart on the tongue and finish. this batch was not barrel aged.Tastes good, but still not very sour. It's become more complex and the individual flavors are becoming less apparent though. Looks like it'll need to be blended.
quite a bit. let's say about a pint a month as a real rough estimate. there are huge temperature fluctuations in my apartment so summer=quart/mo and winter is less. i top off sometimes with random sours and then i might not touch them for months. the only thing that's consistent is the patience behind themhow much evaporation are you getting on the 3 and 5 gallon barrels?
hmm, yours looks kinda crunchy like my eldest sour. i hadn't touched this for a long time, then i racked off the cherries and it seemed to be less sour which is the opposite of what i've read. after racking the O2 exposure must've kicked the acetic up and did wonders. maybe you need a tiny more O2 exchange? the photo below is a 3 gal carboy of what's left from my 3/09 batch after bottling 2 gal a year ago. i'm thinking of bottling it and am wondering if this is what a "finished" sour looks like??? this batch is almost 2 years old and was spiked with brett B & L as well as plenty of dregs. just snagged a sample and it's delicious gravity is steady. faint strawberry-ish aroma (even though it was aged on cherries), sweet upfront, then very tart on the tongue and finish. this batch was not barrel aged.
is this what a finished sour looks like?
This is my berlinder weiss that is almost 5 months in. Started out with a very heavy lactobacillus top, then some yeast and then another lacto. Now the brett is kicking in nicely.
this is a great photo. what's making the bier so nicely reddish? and the flakies around the opening? dry hopping bits?
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