Recent content by JNEL73

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Dhallmann619 your the winner my random number picker aka my son picked your number let me know your info and Ill get our subscription started.

Since I didn't win but would like a copy I think I'll keep it going. Let me know if your in. Jon

I would love to be entered. Thank very much.

Best site with nibs and description of them is chocolate Alchemy wonderful selection.

The site above is a great site for nibs and the description of what they offer is very accurate. Jon

I think the Flemish ale would be good from the list but what first came to mind is you can't go wrong with the dregs of jolly pumpkin.

In my experience limited as it is 2 batches of plambic better to ferment with yeasts that produce some phenols and esters for the Brett to work with (ie Belgian Strain. The first batch I did was us 05 and the second was 500. The first batch didn't have the citrus character that I feel pulls the...

i'm just going to put it out there but brett will look hairy when starting could be mold but brett may be your answer the pellicules some times look interesting.

currently have a sour braggot (2.5g) 3 # orange blossom with a 1.040 wheat/ 2 row beer fermented with 05 and repitch of white labs lambic plus dregs of jolly pumpkin/ boon/ de font. 4 months old not happy were its at sour with orange blossom flowery/citrus but still has time for magic to...

I can get you southern tier and some Shmaltz or ommagang if you would like what sours from jester king or others can you get? Jon

I'm not entirely sure since I dont know all the players involved in kombucha fermentation but I believe acetobacter sp is responsible for the sour (acetic acid) therefore by controlling the o2 exposure you should be able to adjust the sour. The bonus would be increase alcohol content since the...

I found 2-3oz of victory adds a nice bread character.

Update?

Fits more in the braggot catagory since my efficiency is low therefore half the fermentables are honey. So I guess not a mead but not an ale its a braggot. I just fear with the mead will be to sour and dry but you'll let us know in a few months. Jon