Recent content by chaydaw

Let it sit for at least 3 weeks to obtain optimum carbonation. Also make sure temps are not too low (ie low 60s)

There are spaces after commas! I'm sure if you were a writer you would employ better grammar. I hate to rant but I can't stand it any longer!!

He's making a malt forward beer. They don't always need bittering.

He doesn't want the bittering. He only has 30 min or less additions thus he does not need to boil the normal 60 mins.

What do you mean every dry hop?

You shouldn't have said you were underage.

Tertiary simply refers to a third step in a process. The OP was correct in his vocabulary. Dry hop in the secondary and then package. No tertiary needed.

Agreed.

Hahaha. Nothing like that just shaved feeling!

BItterness will certainly fade over time. Carbonation may take some of the edge off but I think if it is the orange peel that is adding the bitterness you will just have to wait for it to fade.

Thanks for the info oldsock. I have been to beers and cheers several times. In face it was a visit there that prompted this thread. All they had were sweetened lambics. I asked if they had any unsweetened and he said no but if I told him a brand he would order it for me.

What is churchkey? Never heard of it. Any good beer stores you know of that sell some sours in DC or even north toward Frederick? Thanks for the input.

Check out the gluten free threads. I think they talk about brewing w sorghum.

I have never had a sour/lambic beer that wasn't back sweetened. I'd like to try some but don't exactly know where to start. Can anyone give me some suggestions on what to try and even better where to get them? I live just outside DC if anyone is around this area. Thanks so much!

Not necessary. You'll just have to clean it after you rack out of it. That will happen with most every brew.