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01-06-2012, 02:21 AM
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#2
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← Huge Member →
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 9,692
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Yes, bring it on. I can't get enough sour.
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Nag Champa FTW. Mmmm.
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01-06-2012, 03:28 AM
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#3
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Member
Join Date: Apr 2010
Location: NH
Posts: 87
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thats some of the best news ive heard in a minute
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01-06-2012, 04:56 AM
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#4
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Senior Member
Join Date: Dec 2010
Location: Statesboro, GA
Posts: 529
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the berliner wiesse strain is brilliant. 
And I like that he flat out said the 655 is for rodenbach like beers. I'm pretty settled on not brewing my rodenbach clone until that strain releases.
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"Happy. Just in my swim shorts, barefooted, wild-haired, in the red fire dark, singing, swigging wine, spitting, jumping, running—that's the way to live. All alone and free in the soft sands of the beach by the sigh of the sea out there, with the Ma-Wink fallopian virgin warm stars reflecting on the outer channel fluid belly waters." -Jack Kerouac
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01-06-2012, 02:03 PM
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#5
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Redbird Brewhouse
Join Date: Feb 2010
Location: Livin' the gypsy life
Posts: 653
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I'm pretty excited about all of this! 
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On deck: Scottish 80/-, Tripel Threat III, Rye Saison, Saison-Brett, Witbier
Fermenting: #37 Golden Strong Ale, #46 CAP
Aging/Souring: #16b pLambic, #32 pLambic, #38 Golden Sour, #40 Maibock
Conditioning: #18A BDSA, #18B BDSA w/ Brett L, #15 Flanders Red, #42 Black IPA
Kegged: #43 Cream Ale, #44 Patersbier, #45 APA
Bottled: #16a pLambic (Drunk Monk BOS 2012), #30 Scottish 90/-, #39 Mild, #33 Dubbel, #41 Ruination Clone
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01-06-2012, 02:53 PM
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#6
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PMPN8EZ
Join Date: Feb 2011
Location: Stratham, NH
Posts: 170
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I checked out those strains on your blog(ETF). I'm happy to see the States starting to warm up to the ideas of Funk and Sour. This is just going to expand my need for more carboys even further..........now where to store them all??......
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Life is a Journey through bottles, one day you wake up and realize it's on tap.
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01-06-2012, 04:54 PM
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#7
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No Limit Brewing
Join Date: May 2009
Location: Las Vegas, Nevada
Posts: 134
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01-06-2012, 05:13 PM
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#8
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Senior Member
Join Date: Oct 2006
Location: San Diego
Posts: 1,365
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Good info! thanks
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01-06-2012, 06:00 PM
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#9
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Senior Member
Join Date: Jul 2009
Location: Keller, Texas
Posts: 3,231
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I wonder how that flanders mix will compare to the roeselare blend.
__________________
Homebrew blog: http://homebrewingfun.blogspot.com/
Beer Review blog: http://ireviewedbeer.blogspot.com/
Fermenters: Lambic solera (year two), aging lambic from solera year one, framboise lambic, apricot brett saison, sour brown, probiotic oud bruin, probiotic sour blonde
Recently bottled: dubbel, Redemption clone, Belgian stout
Up next: Petrus Aged Pale clone, Perry, hatch chile blond, spelt saison
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01-06-2012, 07:03 PM
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#10
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Junior Member
Join Date: Dec 2011
Location: Nashville, TN
Posts: 21
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Quote:
Originally Posted by ReverseApacheMaster
I wonder how that flanders mix will compare to the roeselare blend.
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Sounds like a fun split batch experiment to me!
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Chris White on the new sour strains in 2012
