Recent content by bob3000

Making a good sourdough is a tricky one. A sourdough starter will definitely go sour and needs nothing more than flour and water to do so. If it is being refreshed regularly it won't get a chance to go sour but that is a good thing and shows the yeast is healthy. Infact it's the yeast you want...

Firstly a good sourdough bread shouldn't be really sour. Only a hint and aroma of the sourdough culture. A sourdough bread will never get really sour because by the time it does, the bacteria and yeast will have ruined the dough eating all the strach and gluten and the bread wouldn't rise. You...

possible, but just as likely its a really unpleasant yeast/microbe. I'd be interested to know if this has ever worked for you?

I think a reality check is needed. Lambic beers are finely crafted beers, the chances of a random infection turning into a great sour are slim. I have done the same thing loads of times and bottled beer in the hope of it turning into something interesting. Infected beer tastes rank. Except...

I am constantly amazed at the amount of people who seem to like the taste of infected beer. :confused:

Nope. leave it and see what its like in a few weeks. From my understanding cider takes time.

I did this and dry hopped with mosaic for good measure.... Bloody disgusting

looks like apple scum floating to the top. Likes fine.

How do you feel about explosive wind? yeast heavy beer plays havoc with my insides:)

I have been getting some oxidation in my last batch after using this method. It was fine for a few weeks but then all of a sudden it turned. Anybody else have this issue?

How did this turn out? did you brew it yet?

did you make this? i'm thinking of something similar.

use brewers caramel, cinemar, or debittered black malt like carafa special

works for me:)

Starters are nearly always sour. It is nothing to worry about. Its because of the lack of hops.