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JetSmooth · 08-20-2010, 01:12 PM

I sorta knew that, which is why I'm glad I'm in Bel Air.

**claphamsa** · 08-20-2010, 01:13 PM

are you the fresh prince?

Ryan_PA · 08-20-2010, 08:10 PM

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.

**jezter6** · 08-20-2010, 08:16 PM

Your sacks are so big, I can't hold them in the driveway. Need a full house to hold your gigantic sacks.

**jezter6** · 08-23-2010, 01:57 PM

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.

**claphamsa** · 08-23-2010, 03:46 PM

well, you will only get the lacto part of the sour, and what makes the fladers soooo good is the acetobacotor.

wscott823 · 08-23-2010, 03:53 PM

Can't you toss in a bottle of balsamic vinegar to get that flavor profile?

**jezter6** · 08-23-2010, 06:34 PM

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.

wscott823 · 08-26-2010, 02:14 PM

Stefin, finally worked out the grist for my doppelbock and I'll need about 15# munich. Send me a price in a PM

**claphamsa** · 08-26-2010, 03:23 PM

2000