BigCrazyAl
Well-Known Member
I just want to clarify, I'm already making the caramel quad. When I say I want to try the sour, I mean I'd rather taste that over the bock if you were to change your mind. Like I said, that's my preference.After reading the recipe one the first page I don't think it would be too difficult to do the sour. I don't think it is like a flanders that has to sit and funk up for a year or more.
Now, I've got my recipe all planned out to get a starter going next week for a Saturday brew day. I'm nervous about making the toffee but I'll try to manage that during the mash. As long as the temp next Saturday is not 5°F like it is today then I might survive. If this batch doesn't turn out, I'll make another in a few months with corrections.