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Blonde Sour

Batch 6 (2016)
Brewday – 3/19/2016

I tacked this on to the drie day brew day, it went so much smoother thank god.  The plan for this one is just to replace a mature lambic style beer that is getting racked out of it’s carboy and leaving it’s cake.  Everything was pretty straightforward, I mashed at 159 for 30 minutes and drained.  Boiled for 60 minutes. Since the conditions where right, I let it sit out over night to cool (coolship).  I still added us-04 the next day so the bulk of fermentation would be over quickly so I could rack it on the cake of bugs. 

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Grill roasted acorn squash, hot smoked short rib and garlic herb butter #bbq Squash is done I think. @biggrapp412 was killing me with those ribs. Going to try a quick method on some Giant Eagle crap.

beezybrews

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