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you are quoting a heck of a lot there.
[QUOTE]blah blah blah[/QUOTE] to reply to orgymf@work.
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[QUOTE="orgymf@work:809149"]that sounds fucking good....porters are one of my favorite styles! i usually do Partial Mash recipe's but the tripel was mostly all grain....the malt sugars all came from grains, the fermentables we added in the boil were all fruits and adjuncts. every once in a while if i'm feeling lazy, i'll do an extract batch though. nice, quick brew day i used to go modern brewer, but since attleboro is much closer to foxborough, and Blackstone, i tend to get my stuff at Blackstone Valley Brweing supply, and the Witches Brew i am not a fan of lambic, but i do intend to make one, as my girl loves Framboise (raspberry lambic) and Kriek (cherry Lambic). what you have heard about culturing your own yeast is one of many methods.....you can also get yeast strains and bacteria blends from white labs or wyeast....and there is also the practice of sour mashing (letting mash sit open overnight so it gets a sour flavor, then boiling away the bacteria and fermenting with a wheat yeast). however, you should a always leave your lambics open (covered with a hop sock/nylon/grain bag) for wild yeast.....that is, if you want your own house flavor. no matter how you do it, let it sit in primary for at least a month, secondary for at least a year, and in bottles for another year, and always get a culture from the primary and one from the secondary and blend them for your next lambic batch. your experiment sounds like a cool idea.... the best parts about experimenting with brewing beer is that 1. it's fun as shit 2.if ya don't like it immediately, aging can do wonders 3.if after a year, ya still don't like it, you can trade with another homebrewer who may like it more than you do. i still don't have a corker....i always bottle with caps.....as long as you have reusable and re-capable 22 oz or 750 ml bottles, you can bottle belgians. although i admit, i really would love to start using a corker..... maybe someday. haven't done any barrel aging yet, but that is high on the priority list i heard from my buddy dave you can get cheap used bourbon barrels (which are great for porters, stouts and barleywines) from Jim Beam. they'll even ship it to you cheap. yeah, homebrewing rules! have you ever experimented with mead (honeywine) or braggot (half beer ingredients, half honey, fermented with a blend of wine yeast and lager yeast)? that stuff is awesome. fun and simple to make high gravity and very tasty [/QUOTE]
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