BeerBorg

Trying out the Good Belly sour method. Did a crazy simple recipe (I hesitate to call it a recipe). Dissolved and heated 3lb of wheat dme. Added it to a sanitized fermenter with a quart of pomemgranite blackberry Good Belly. Maybe mid-week I'll bring it out of the fermenter for a 20 min hop boil.

May suck... May be good. Who knows?



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Can't wait to hear how this turns out? Any hops at all in there?

Just so I don't disturb you and the rest of the family when I break in to get the Goose Island and Blackstone Black Belle. What room is that?
I do have your address.
Oh, Ill be liberating the Yazoo Sours too.

Got a Cream Ale kegged up, coming around but some lagering should do it well. Brewed up an old favorite Amber Ale of mine, haven't brewed it in a long while. Home toasted malt makes it pretty special.

No hops yet. Will likely do a small bitter boil in a few days

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As for the room... that's only shelf one of four...

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I brewed 3 gallons of special bitter with some C120, C75, a pinch of pale chocolate, and Lallemand London ESB to try it out. It apparently doesn't fermenter maltotriose, so I substituted 8oz of sugar for some of the extract I used. If you mash, they recommend you mash < 152 unless you are planning on using sugar (and it is totally normal to use sugar in real British beer anyways, I just used a bit more then normal). I used perle and goldings as my hops. Based on my research this will still be end up full bodied.

A 2.5g batch of 100 Years War IPA this morning. A quick extract batch, but one of my favorites.

Brewing NEIPA tomorrow and kegging Stone VE 09-09-09. Was just going to be my mom and John coming over as he mentioned at Christmas he'd like to watch me brew one day. Well.............not only are they coming, but my son, his girlfriend, her mom and grand mom and my grand puppies and my in-laws.
That escalated quickly I'm off to make salsa for tomorrow.

Last night my keglet was filled with 2 gal of Brew Demons Hellfire Red Ale. I'm thinking about brewing their nut brown next week.

Hey All, got 5 gallons of a Dark ale to bottle tomorrow,and am planning on brewing 2 Mr. Beer Aztecs,each with different extra malt and hops next week.
With little to no temp control days coming soon,this may be my curtailment batches. I could maybe sneek one in yet,depending on how cool it stays here. Cheers

Bringing the goodbelly beer to a boil. Lesson learned... need to sit a bit warmer with the probiotics. Recent reading says 80-90, and i was a bit over 70. A subtle sour after a week. Should have gotten some new ph strips as well. No matter. Rdwhahb. Should be tasty. Dropping 1/3oz Amarillo in for 15 min after the boil and then back in the fermenter with s-33. Then off to Mantra for a pint...

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swenocha wrote:Lesson learned... need to sit a bit warmer with the probiotics. Recent reading says 80-90, and i was a bit over 70. A subtle sour after a week.

So are you saying that you held the temp a little over 70 and you should have been more in the 80 degree range? And it's not as sour as you thought it would be?

Different strains of lacto like different temps. The probiotic stuff probably likes it even warmer then 80... IE human integral temps are probably just fine. Because otherwise it would be sad inside of you and not do anything.

The stuff I got from my honey however, whatever strain that was, heating it to 170 degrees didn't kill it and it soured perfectly well at 60 degrees. I guess if you can survive the osmotic pressure of concentrated honey, you are a tough little bastard and nothing phases you.

Bottled my almost Levitation clone.