tag:blogger.com,1999:blog-372276792076394288.comments2014-01-13T21:04:32.136-08:00Don't Fear the FunkAnonymoushttp://www.blogger.com/profile/07347948152753434952noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-372276792076394288.post-6906085611210325422014-01-13T21:04:32.136-08:002014-01-13T21:04:32.136-08:00Thanks for the reply and suggestions, I read your ...Thanks for the reply and suggestions, I read your blog, great job! Also your comment motivated me to pull a sample today, so see the update on the original post. I did detect a bit of astringency, though not much, it lingers in the finish for sure. That might have contributed to me perceiving it as sharing qualities with a bourbon barrel beer. Thanks for your contribution.Anonymoushttps://www.blogger.com/profile/07347948152753434952noreply@blogger.comtag:blogger.com,1999:blog-372276792076394288.post-2139603117107918992013-12-17T16:17:54.177-08:002013-12-17T16:17:54.177-08:00Fun little experiment you have going here. So from...Fun little experiment you have going here. So from your last update you up around 15%. I've done a similar thing with a barleywine. I got it pretty darn sour after just 6 months with my house culture. But I did notice that some of these higher alcohol sours start to develop an astringency as they dry out. It could just be my blend of yeasts, but I've seen it a few times. Have you detected anything like this? So 1.007 tastes sweet in a 15% beer?<br /><br />I like your posts. You should think about an easier way to subscribe like a blogger follow button.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-372276792076394288.post-10595513621415601042013-06-21T01:30:07.802-07:002013-06-21T01:30:07.802-07:00Are you talking about the dregs from commercial be...Are you talking about the dregs from commercial beers or the fresh pitches of bacteria from yeast suppliers? If it's the commercial bottle dregs, I will usually save the last few milliliters of a bottle, store it in a sanitized vile, and then pitch it into some 1.020 starter wort made from DME. Start with 10 ml and step up to 100 ml from there, making sure there is something viable. <br /><br />For the bottle dregs starter for this beer, I actually pitched a number of saved up vials all together into 100 ml of 1.020 DME. I stepped this up some weeks later, then let it get going for about 8 weeks. <br /><br />You can also try to rouse some bugs/yeast directly in the bottle they are from by dumping the starter DME wort directly into the bottle they are from.<br /><br />These are not the only ways to go about it. I have had success with and still use the dregs plus 1 gallon wort method, but mostly use these for blending, as some of them have become quite sour.<br /><br /><br />Anonymoushttps://www.blogger.com/profile/07347948152753434952noreply@blogger.comtag:blogger.com,1999:blog-372276792076394288.post-82742175073583157922013-06-20T15:47:57.163-07:002013-06-20T15:47:57.163-07:00When you make your bug starters, how do you go abo...When you make your bug starters, how do you go about making them? Just in a flask or do you make a 1 gallon DME batchAnonymoushttps://www.blogger.com/profile/00527349149949354692noreply@blogger.com