Update:
I pitched some sour dregs into each gallon jug and threw them into a closet and forgot about them. For 2 years!
I dusted them off, popped off the airlocks, and they smelled good! At least, I'm pretty sure they smell good. They're definitely sour, and I'm thinking of bottling them...
Hah! It is definitely addicting. BTW, that was a typo on the Final Gravity. It was actually 1.021. I'll definitely try the champagne yeast. Any thoughts on trying to sour it? I think it would be an interesting challenge.
Recipe:
19.0 lb. Pale Maris Otter
1.0 lb. Special B
1.0 lb. Crystal 60L
0.75 lb. Pale chocolate
0.5 lb. Caramunich
1.0 lb. Brown Sugar
2 oz Magnum, 1 oz Fuggles,
2 packs Wyeast 1028 London Ale yeast
OG 1.092
FG 1.012
It fermented for approx. 1 month, then we split into...
This is my first post on HBT and it's a doozy. I've visited the site plenty but I figure it's time to delve right into the melee.
My buddy and I went a little overboard on our 4th brew day. What started as a big brown ale plan, turned into an imperial brown with cashews, bourbon soaked oak...