BootsyFlanootsy

LATEST ACTIVITY

• Posted in thread: Sour Wit w/ Lacto on 02-20-2013 at 10:16 PM
  thanks, I'll take that into consideration.

• Posted in thread: Sour Wit w/ Lacto on 02-20-2013 at 07:06 PM
  Ok, seeings how I literally got no replies to my thread about blending an acid base beer into a
  saison, I figured I'd give something else a shot as that beer's already kegged, sans souring. I
  love a g...

• Posted in thread: Let's talk about blending. on 02-09-2013 at 06:51 AM
  .

• Posted in thread: Let's talk about blending. on 02-08-2013 at 07:49 PM
  or specifically in this case, blending something sour into something not sour. I have a low
  gravity saison, 1.046 og, 35 IBU's, wl565, 5 gallons thereof. I would really like to get some
  lactic twang u...

• Posted in thread: Tomatoes in the beer on 12-13-2012 at 05:27 PM
  Just add some tomato juice to your beer when you pour it, I think you'll be WAY better off.
  Personally, I think this idea is kinda not so hotso. each his own and all that.

• Posted in thread: WLP 665 - Flemish Ale Blend on 12-13-2012 at 05:16 PM
  I hear ya, but Al's blends tend to be more potent than anything I've seen from white labs. At
  the least, hopefully the brett will ferment it out fully, at which point, I'm thinking a wee
  smidge of oak...

• Posted in thread: Tomatoes in the beer on 12-13-2012 at 05:12 PM
  That reminds me, maybe this would be a good time to try that broccoli and horseradish beer I've
  always dreamed of making.

• Posted in thread: Alferman Imperial Berliner Weisse on 12-12-2012 at 10:47 PM
  what is the typical "grain to glass" time on this?( if kegging that is )

• Posted in thread: Brett vs lacto on 12-12-2012 at 10:23 PM
  Wyeast Roselare 3763 or White Labs 665 Flemish Ale Blendboth of those are mixed cultures, so if
  the OP was looking to work with exclusively either lacto or brett, I wouldn't recommend either
  of those.

• Posted in thread: WLP 665 - Flemish Ale Blend on 12-12-2012 at 10:13 PM
  something that didn't occur to me when I pitched this blend into my stuck-fermented stout was
  that the IBU level was pretty high, upwards toward 43. I'm guessing that I'm going to see
  little if any so...