JDXX1971
Well-Known Member
Sorry guys. Got caught at the store with the kids. JDXX totally cool if you want the other batch (though it was one of my top picks).
No,no, I want to try that oatmeal stout dang it!!
Sorry guys. Got caught at the store with the kids. JDXX totally cool if you want the other batch (though it was one of my top picks).
No,no, I want to try that oatmeal stout dang it!!
Alright. Everything else is a new batch of beers you have had before.
@GaBrewZoo , your gonna have to give me a little time to get the Wee Heavier carbbed up, I should have it ready to in a week or so.
better get my poopy ready...eek
Looks like my first sour will be ready for the next FotHB. Tasting it now
I am calling it a Dirty Blonde Sour. It's very approachable, from a souring standpoint, but it still has enough mmmmmmpucker for sour fans.
View attachment 559123
What was your primary, secondary, and souring times for it?
Man, that sounds easy. I was trying a Friek with WL644 Brett-Trios but no where near what I wanted. Did you keep the sour seperated from your other fermenting beers or containers?I went the slow route, and brewed a regular ole Blonde Ale (some modifications). Post fermentation I added a sour blend and just let it run its course. I added the sour blend back in June or July of last year...have to check the notes to confirm.
For probably the first 2-3 months the carboy was kept at about seventy degrees, and then I let it drop down to my regular garage temps (likely low 50s-60s during the day and presumably colder at night.
Very much hands off.
If I have time this weekend I'll pull off a few gallons and add some experimental flavors to see how I can elevate it.
NOTE: The Blonde was made with Pilsen light LME, Golden light DME, 75% pale malt, 25% honey malt, Willamette hops with some roasted barley, and WLP002 English Ale yeast.
Man, that sounds easy. I was trying a Friek with WL644 Brett-Trios but no where near what I wanted. Did you keep the sour seperated from your other fermenting beers or containers?
That's right up my alley, light sour. I wonder, for a Friek, if you add the fruit with the sour agent or wait tell the end, rack then add fruit. What do you think?
I added fruit with the souring yeast. Read later that I should’ve waited till the end of souring. I’ll see where the flavor is when I check it. If I don’t get any fruit flavor, I’ll just rack it onto another 6 lbs of blueberries. I got plenty.
Well, that's certainly a tricky one because blueberry is usually quite timid. Hell, if nothing else you'll pull colors from the skin so it'll at least look pretty from the start...might turn out very dark in the end. Honestly, I didn't think mine would clear as much as it did. I was half expecting to see brown pond water, so I'm quite pleased with my experiment so far
With my Raspberry Hard Lemonade, I do both frozen and Brewers Best Extract. To be honest, the extract adds about 75% of the flavor. Fruit is mainly for color.Yeah, that’s what I’ve read about blueberries. But I did get 30lbs from work for free. So it won’t cost me anything. I can always cheat and add natural blueberry flavoring. We’ll see once I check on it.
With my Raspberry Hard Lemonade, I do both frozen and Brewers Best Extract. To be honest, the extract adds about 75% of the flavor. Fruit is mainly for color.
I would keg myself to ellimate any fruit sugar issues, especially over carbing. That's why I started kegging in the first place. Couple of incidences will change a man's mind. Also, what's the faster method?
Yeah, that’s what I’ve read about blueberries. But I did get 30lbs from work for free. So it won’t cost me anything. I can always cheat and add natural blueberry flavoring. We’ll see once I check on it.
With my Raspberry Hard Lemonade, I do both frozen and Brewers Best Extract. To be honest, the extract adds about 75% of the flavor. Fruit is mainly for color.
Let me make my 1st sour, then we'll talk. [emoji6]
Left looks delicious! Right looks like brisket...delicious also! Yeah, researching bottle conditioning would be a must for me. I'd just buy a dedicated sour keg.
Your stuff arrived in perfect shape. Is that retail also??Yeah, I've not made that leap yet (keg) so it would be a financial investment that I'm not ready to make yet. Also, you don't have to dedicate a keg, apparently ... at least what I read on the 'net last night.
Is that retail also??
Is Sue a retail? I don't see any other markings?Que?
As long as she is SS you don't have to dedicate a keg to a sour, they clean wellLeft looks delicious! Right looks like brisket...delicious also! Yeah, researching bottle conditioning would be a must for me. I'd just buy a dedicated sour keg.
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