Last Activity:10-23-2016 11:55 PM
Likes Given: 13
103 Likes on 78 Posts
Posted in thread: Blacksmiths show your stuff! on 10-16-2016 at 08:57 PM
I don't need another hobby, but it seems tempting seeing BentBrewer's work and having this shop
in town: I've never even stopped in to avoid temptation to head down another rabbit hole.
Posted in thread: Plum Beer? on 10-01-2016 at 02:21 PM
I just sampled my first bottle of a plum (actually prune) sour last night. After blending
several 1-2 year old sours together, half went together in a carboy on prunes puréed in plum
juice and sanitiz...
Posted in thread: Hello from Izola, Slovenia on 08-25-2016 at 02:54 AM
Welcome. Ingenuity knows no borders.
Posted in thread: Crystal Rye Malt on 08-21-2016 at 02:16 PM
I used 5% in a dark rye saison recipe and the licorice flavor screamed through. Decided I
wouldn't ever use it again.
Posted in thread: Technique for first sour beer - advice needed on 08-17-2016 at 02:10 AM
I don't think you've missed anything. I don't think you need to boil the wort you set aside
assuming you draw it off at the 170 noted. I'm assuming to get to 170, that it'll be above 160
for at least ...
Posted in thread: Noob in WI on 08-13-2016 at 02:59 PM
Welcome from Burlington WI
Posted in thread: Spike Brewing Kettle Giveaway on 07-27-2016 at 02:05 AM
Posted in thread: My Meandering Sour Scottish Ale on 06-15-2016 at 12:24 AM
I've reduced it once, and yes it changes the flavor. It's of course more of a cooked cherry
flavor, more like cherry pie. The flavors were of course much more concentrated and sweet
Posted in thread: My Meandering Sour Scottish Ale on 06-14-2016 at 02:02 AM
I think you'll end up racking out from under the fruit. It'll take a long time to drop on its
own as intact as it looks in the picture.
Posted in thread: My Meandering Sour Scottish Ale on 06-14-2016 at 02:01 AM
I've never used mahlab separately, but when I use cherries they are from my little Nanking bush
cherries which are small, tart and have the pits in them. I vacuum pack and freeze the whole