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Whatís brewing?


read 446 times • 14 replies • posted 12/18/2013 11:30:13 AM

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joeneugs 3120:147
10 gallons of a hoppy session saison (NOT a Belgian IPA!)
1/7/2014 7:09:04 PM

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bitbucket 2159:63
Originally posted by bitbucket
Brewing: Nothing

Fermenting:

Leeís Harvest Ale clone. This will be sitting in the fermenter for quite a while yet.

Jadwega clone. This is still actively but somewhat slowly fermenting. Iím guessing I can add another quart of honey in a couple of weeks?

Jadwega still coming along slowly, havenít added more honey yet.

Baltic Porter and a Mild this weekend.
1/7/2014 7:35:07 PM

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eelbasher 285:6
Originally posted by eelbasher
Chocolate brown boiling now


Fermenting with WL 001...and the smallest krausen on a fermenting beer Iíve brewed! Only about 1/2?! Bubbling away and looks good. Caleb, howís that coolship sour going?
1/7/2014 9:12:26 PM

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CLevar 376:10
Originally posted by eelbasher
Originally posted by eelbasher
Chocolate brown boiling now


Fermenting with WL 001...and the smallest krausen on a fermenting beer Iíve brewed! Only about 1/2?! Bubbling away and looks good. Caleb, howís that coolship sour going?


Barrel is not where I can check on it regularly...but Levi says that "It smells like win". I trust his assessment.

As far as the samples I had at lab go, they fermented out really well, and the populations (based on simple plating, no characterization) in them changed drastically over time (no surprise there). What I thought was neat though, was how much daily aeration (a 5 second or so vortex 1x per day) or not drove differences in aroma profile; The non-aerated sample was very cheesy, funky, etc, whereas the aerated sample went quite acetic. Again, no surprise there, but it did highlight the importance of keeping O2 out of fermented sour.
1/7/2014 9:45:51 PM

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