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Old 08-20-2010, 01:12 PM   #101
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I sorta knew that, which is why I'm glad I'm in Bel Air.

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Old 08-20-2010, 01:13 PM   #102
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are you the fresh prince?

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Old 08-20-2010, 08:10 PM   #103
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So to recap, Al wants to open a clubhouse to hold our sacks? Shoot, he can do that in his driveway if I drink enough on brew day.

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Old 08-20-2010, 08:16 PM   #104
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Your sacks are so big, I can't hold them in the driveway. Need a full house to hold your gigantic sacks.

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Old 08-23-2010, 01:57 PM   #105
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Well, I was down at the homebrew store this weekend and got chatting and decided to make another fake sour brew via sour mash. This will be a Faux Flanders. Mash in will be on THURSDAY in prep for Saturday's brewday.

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Old 08-23-2010, 03:46 PM   #106
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well, you will only get the lacto part of the sour, and what makes the fladers soooo good is the acetobacotor.

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Old 08-23-2010, 03:53 PM   #107
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Can't you toss in a bottle of balsamic vinegar to get that flavor profile?

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Old 08-23-2010, 06:34 PM   #108
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Ewww.

I'm anxious to see how it turns out, though. Going to use Wyeast 3724 Belgian Saison to see if I can dry it out and provide a little fruity/funky to the mix, along with the sour.

I did read a little that you can get that acetobactor with a sour mash, just depends on how much it takes hold before the boil.

In any case, it's a hell of an interesting thing to try just to see how it goes.

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Old 08-26-2010, 02:14 PM   #109
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Stefin, finally worked out the grist for my doppelbock and I'll need about 15# munich. Send me a price in a PM

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Old 08-26-2010, 03:23 PM   #110
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2000

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