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01-06-2012, 02:21 AM
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#2
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← Moster Truck Force →
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Yes, bring it on. I can't get enough sour.
__________________
Now there's some take delight in the carriages a rolling
and others take delight in the hurling and the bowling
but I take delight in the juice of the barley
and courting pretty fair maids in the morning bright and early
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01-06-2012, 03:28 AM
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#3
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Location: NH
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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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Location: , GA
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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.
__________________
The best beer I ever made was the next one I brew.
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01-06-2012, 02:03 PM
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#5
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Redbird Brewhouse
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I'm pretty excited about all of this! 
__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock
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01-06-2012, 02:53 PM
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#6
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Location: Stratham, NH
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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??......
__________________
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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Location: Las Vegas, Nevada
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01-06-2012, 05:13 PM
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#8
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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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Registered User
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Location: Keller, Texas
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I wonder how that flanders mix will compare to the roeselare blend.
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01-06-2012, 07:03 PM
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#10
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Location: Nashville, TN
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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
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