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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

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Ozzy's Sour Program


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#41 Ozzy2001

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Posted 21 September 2017 - 07:39 AM

Repitched last night and it's bubbling this morning. I guess the yeast was just bad. Who knows.

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#42 Thegreenchilemonster

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Posted 21 September 2017 - 07:57 AM

Took a sample to see if the gravity had gone down at all.....it hadn't. The sample was DMS city. Will that get scrubbed out by the yeast during fermentation.....assuming this most recent yeast pitch will take?


Yeah, all of that DMS blows off during fermentation.

#43 Thegreenchilemonster

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Posted 21 September 2017 - 07:58 AM

Repitched last night and it's bubbling this morning. I guess the yeast was just bad. Who knows.


Glad to hear that!

#44 Ozzy2001

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Posted 27 September 2017 - 07:27 PM

Added 6lbs of peaches to the Berliner. It's fermenting harder now than it did in the primary. Hopefully the rest of the DMS exits.
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#45 MikeUSMC

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Posted 27 September 2017 - 07:56 PM

Very cool project to follow, Oz. Best of luck, man. Looks like a lot of fun. I've gotta start brewing one of these days :cheers:
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#46 Ozzy2001

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Posted 27 September 2017 - 08:00 PM

Very cool project to follow, Oz. Best of luck, man. Looks like a lot of fun. I've gotta start brewing one of these days :cheers:

It's a lot of fun. I absolutely love it.

#47 Ozzy2001

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Posted 29 September 2017 - 06:13 PM

Pretty sure the Berliner is going to be a drain pour. I will never do a 15 min boil again. The DMS is insane. I'm going to let it carb up to make sure. But I have a feeling I will be brewing a do over after we get back from Cali.

#48 Ozzy2001

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Posted 16 February 2018 - 11:30 PM

Sampled the brett saison. Its tasting pretty damn good. Nice funkyness and fruitiness. Sweet pears.
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#49 Thegreenchilemonster

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Posted 17 February 2018 - 09:23 AM

A bretty saison sounds delicious. Are you going to add any fruit?

#50 Ozzy2001

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Posted 18 February 2018 - 12:22 PM

A bretty saison sounds delicious. Are you going to add any fruit?

Not for the competition. Id like to see how it would score as it is. Once you add fruit it will really cover a lot of flaws up. While Id like to do well in the competition Id also like to get better. Using the feedback will help more instead of covering up mistakes.

I just brewed the Tripel I entered last year yesterday and adjusted based on the critiques I received last year. So Ill be a anxious to see how well it does this year.

#51 WarrantMan

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Posted 22 February 2018 - 10:14 PM

Ozzy2001,

 

Hats off to you brewers!  I know it is labor intensive (but gotta be rewarding as hell!) I've been doing wine for a number of years but it is a bit of lazy man's work. "Set it and forget it." Most of the best beer I've ever had comes from craft brewers like yourself.

 

Been lurking your threads a while, thought it time to give kudos. Best of luck in the competitions! The greatest part is even if you don't "win" you still don't lose. Come home to a great brew that you've created.. nothing much can touch that!   :cheers:


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#52 Ozzy2001

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Posted 23 February 2018 - 09:35 AM

Thanks!

Yeah its definitely rewarding. Really gives you an idea of what makes the beers you like. All the different malts, hops, yeast, and even water chemistry, really effect everything.

#53 Ozzy2001

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Posted 04 March 2018 - 09:52 PM

Put the brett saison on French oak chips and blackberries. Ill probably let it sit on here for a month and check it.
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#54 Ozzy2001

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Posted 12 June 2018 - 01:24 PM

Been so busy that I havent really had a lot of time to brew. Got back in lately though. Making a Berliner with peaches and lactose. Heres with the peaches added. Going to add more lactose in the keg. Most of it disappeared in fermentation. This Berliner taste great without the peaches. Way better than the last one I did.

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#55 Thegreenchilemonster

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Posted 12 June 2018 - 02:54 PM

Sounds like a great brew! I assuming you kettle soured that one?




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