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KeyWestBrewing 08-15-2012 07:52 AM

5 Attachment(s)

So I went to the Total Wine and wow!!! It was a sensory overload for the first 10 minutes in the craft beer isle staring at about 300 different beers.I felt like a 5 year old in Toys R Us. Though our selection down here isnt horrible, their craft section was absolutely mind blowing. Back to the point, these are the sours I was able to get, im not sure which have live bugs left so any advice is appreciated.....


KeyWestBrewing 08-15-2012 07:52 AM

5 Attachment(s)

So I went to the Total Wine and wow!!! It was a sensory overload for the first 10 minutes in the craft beer isle staring at about 300 different beers.I felt like a 5 year old in Toys R Us. Though our selection down here isnt horrible, their craft section was absolutely mind blowing. Back to the point, these are the sours I was able to get, im not sure which have live bugs left so any advice is appreciated.....


KeyWestBrewing 08-15-2012 07:52 AM

5 Attachment(s)

So I went to the Total Wine and wow!!! It was a sensory overload for the first 10 minutes in the craft beer isle staring at about 300 different beers.I felt like a 5 year old in Toys R Us. Though our selection down here isnt horrible, their craft section was absolutely mind blowing. Back to the point, these are the sours I was able to get, im not sure which have live bugs left so any advice is appreciated.....


KeyWestBrewing 08-15-2012 07:52 AM

5 Attachment(s)

So I went to the Total Wine and wow!!! It was a sensory overload for the first 10 minutes in the craft beer isle staring at about 300 different beers.I felt like a 5 year old in Toys R Us. Though our selection down here isnt horrible, their craft section was absolutely mind blowing. Back to the point, these are the sours I was able to get, im not sure which have live bugs left so any advice is appreciated.....


KeyWestBrewing 08-15-2012 07:52 AM

5 Attachment(s)

So I went to the Total Wine and wow!!! It was a sensory overload for the first 10 minutes in the craft beer isle staring at about 300 different beers.I felt like a 5 year old in Toys R Us. Though our selection down here isnt horrible, their craft section was absolutely mind blowing. Back to the point, these are the sours I was able to get, im not sure which have live bugs left so any advice is appreciated.....


KeyWestBrewing 09-07-2012 09:28 PM

2 Attachment(s)

Saw this when I checked out my starter today. Smell reminds me of Monks Cafe Flemmish Red but less sour. I was originally planning on starting the sour mash tomorrow but am wondering if I should give the lacto starter a few more days to sour. Anyone have any advice or thoughts?



Attachment 74809



Attachment 74810


KeyWestBrewing 09-07-2012 09:28 PM

2 Attachment(s)

Saw this when I checked out my starter today. Smell reminds me of Monks Cafe Flemmish Red but less sour. I was originally planning on starting the sour mash tomorrow but am wondering if I should give the lacto starter a few more days to sour. Anyone have any advice or thoughts?



Attachment 74809



Attachment 74810


KeyWestBrewing 10-25-2012 01:44 AM

4 Attachment(s)

Well after killing my first lacto starter by accident it took me a while to get the ball rolling on this project. But now all is looking good. I partigyled the 2nd runnings from my IPA and sour worted for 4 days @ 105-115f and had a nice clean sour smelling wort. Boiled everything for about 45 mins to drive off any DMS and added 2 oz of cascade with 5 mins left. Then after letting it ferment for 2 weeks(really finished after 3 days or so) I racked it into 3#s of frozen rhubarb. Should be ready to bottle in 5-7 days. As of now it smells really good, I'm excited to see how it turns out.



Attachment 80829



Attachment 80833



Attachment 80834



Attachment 80835


KeyWestBrewing 10-25-2012 01:44 AM

4 Attachment(s)

Well after killing my first lacto starter by accident it took me a while to get the ball rolling on this project. But now all is looking good. I partigyled the 2nd runnings from my IPA and sour worted for 4 days @ 105-115f and had a nice clean sour smelling wort. Boiled everything for about 45 mins to drive off any DMS and added 2 oz of cascade with 5 mins left. Then after letting it ferment for 2 weeks(really finished after 3 days or so) I racked it into 3#s of frozen rhubarb. Should be ready to bottle in 5-7 days. As of now it smells really good, I'm excited to see how it turns out.



Attachment 80829



Attachment 80833



Attachment 80834



Attachment 80835


KeyWestBrewing 10-25-2012 01:44 AM

4 Attachment(s)

Well after killing my first lacto starter by accident it took me a while to get the ball rolling on this project. But now all is looking good. I partigyled the 2nd runnings from my IPA and sour worted for 4 days @ 105-115f and had a nice clean sour smelling wort. Boiled everything for about 45 mins to drive off any DMS and added 2 oz of cascade with 5 mins left. Then after letting it ferment for 2 weeks(really finished after 3 days or so) I racked it into 3#s of frozen rhubarb. Should be ready to bottle in 5-7 days. As of now it smells really good, I'm excited to see how it turns out.



Attachment 80829



Attachment 80833



Attachment 80834



Attachment 80835



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