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Sorry to dig up an old post, but thanks to @Chaosbourne I made a pretty tasty first pass based this recipe and ingredients I already had lying around - Chamomile, lime juice, Lemondrop and Citra. I tried the various hoplark flavors before attempting my own and agree that was my favorite...

I bottled 2 gallons last night. From the samples I tried, one of the gallons (the one in the jug that originally held the brown ale) carried over some of the astringency from the long-aged brown, but is still quite good. But the other, oh my goodness, was so much greater than the some of its...

Project is ongoing! I ended up with 3 gallons of roughly 2/3 stout base (see above) - 1/3 flanders with tart cherry concentrate and oak. It's been aging for about a month and starting to develop a pellicle. I will wait another month or so to check the gravity and hopefully bottle at least one...

...although I just realized that the airlock on the red has gone dry, likely recently judging by the pellicle and fill level. It tastes OK, just super-astringent (but not in a vinegary way), which tracks with its trajectory thus far. So this blending, when it occurs may be even more of a lark...

So I brewed this yesterday. Unfortunately saw the latest comment after I'd already bought my grains altogether, so did end up with some crystal. The final grain bill was approximately: 60% 2-row 20% rye malt 8% crystal 60 8% chocolate rye 4% Carafa Special 2 I am also going with US-05 to keep...

Thanks, this is helpful and encouraging! My non-sour stouts in the past have been 13-16% roast, so my current recipe has 13%, with a greater emphasis on the milder chocolate and huskless roast grains (now debating between midnight wheat and Carafa II). The final blend then would be in the range...

Hear me out....Next on my “Brewbucket List” is a sour stout, but looking at the threads and recipes on the topic, I don’t want to wait for Roeselare or bottle dregs to bring the funk and complexity when I do have a gallon of Dr. Lambic’s Flanders Red (Dr. Lambic’s Homebrewed Sour Red Ale), a...

FYI - this yeast works for cider too. I love me some sour beer, but I've started learning with cider (for now)..... so I decided to go out on a limb and try to try this to make my first batch of sour cider, or as I'm thinking of it, "Philly Cider-Weisse". I pitched the whole packet into 2.5...

Several years later,I doubt anyone is still watching this thread, but I wanted to thank it for providing the methods for a delicious mint cider I have going. Instead of rum or vodka, I muddled with mezcal for a hint of smoke as well (This cocktail has been my quarantine obsession.).