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Abbey Ale (WLP530) question

http://www.thebrewingnetwork.com/forum/viewtopic.php?f=19&t=31357

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Re: Abbey Ale (WLP530) question

Posted: Fri Nov 08, 2013 5:19 am
by Ozwald
What do you plan on souring it with? Just pure lacto/pedio cultures?

Re: Abbey Ale (WLP530) question

Posted: Fri Nov 08, 2013 5:23 am
by Scutrbrau
Just the Roeselare for however many months it takes to get really sour.

Re: Abbey Ale (WLP530) question

Posted: Fri Nov 08, 2013 5:46 am
by Ozwald
Gotcha, I misunderstood your last post.

Re: Abbey Ale (WLP530) question

Posted: Fri Nov 08, 2013 3:39 pm
by brewinhard
Try to get yourself some Russian River sours and add those dregs to the mix as well for even more authenticity.

Re: Abbey Ale (WLP530) question

Posted: Sat Nov 16, 2013 4:28 am
by Scutrbrau
I was worrying for nothing. Yesterday it was down to 1.018 - where I wanted it to be to rack into secondary with raisins and the brett.

brewinhard, I've got a bottle of Consecration on hand. I think I'll take your advice.

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