I brewed Oldsock's 100% All Brett IPA recipe using Brett B Trois a week ago. I just pulled a sample to measure and the mango aroma was absolutely incredible. It tasted good, too.
I'm a bit late to the conversation but I use a widge in three of my kegs and I think it's a great thing. Here are some the benefits/reasons why:
- Particle free first pint
- Beer at the top clears first
- Beer at the top carbonates first
- Beer at the top is ready first
- No clogging from...
I bought a new mini fridge and built a box on wheels out of OSB and pink foam for a hell of a lot less and mine holds five carboys. I can understand if someone doesn't want to go the DIY route but there have to be options that cost less than $600. If there's actually a market for these maybe I...
I think the only way to find out which sours you like best (if any) is to start trying some. There are plenty of them that do have what I'd call a citric flavor but they aren't intense like lemonade. The funkiness you find in a gueuze is pretty interesting and intriguing. Give it a shot and...
That looks a lot like my haul from a few days ago. I just did an inventory of my freezer and tallied 4.6 lbs. of hops. That should be good for a few batches.
It's a sort of mineral/metallic flavor. It's most pronounced in the IPA but I taste it in their other beers too. Like I said, lots of people love their beer so it's just something that I'm picking up in it.
Pocahoptas IPA from Center of the Universe Brewing in Ashland, VA. I drain poured the first one and anyone who knows me would be amazed to see me dump an IPA. I thought maybe I got a bad one so I tried again a few weeks later and had the same result. I've found it to be the case with all...
I've got a Flanders Red, Flanders Pale, Tart of Darkness, Consecration and Kriek in various states of souring. I've got a Calypso SMaSH in primary and a Heady Topper clone carbonating in the keg. I'll be brewing something tomorrow but haven't decided what yet.