Recent content by couchsurfer

Yea, I'll take it, and thank you!

It's been a while since you posted but I had a minute to suggest: Do you have a keg system? Maybe it's time to start? A keg only costs 20 bucks, used, maybe 30. Dedicate one or two and have fun! If you're not a purist, you can start a sour beer and add a teaspoon of 88% lactic acid, and from...

As far as heads goes, and smoothing out your jack, pasteurizing in the microwave can have great effect... Taste some of the result if you don't believe me. Just boil off a bit. You still will have the tails, of course. But good brewing techniques can minimize both and besides, it's just a...

Hey Oldsock - it's a beautifully done post, attracting the highest form of flattery B) (theft, of course) :mug:

Yea I think I am very far on the 'feeling' side of the spectrum, as a brewer, anyway, mostly it's sort of taking samples and trying fractions, and really, as the lambic ages, it goes from a sweet-malty to sweet-sour... I also use honey and other adjuncts, I guess they never get totally 100%...

I do this, I use the Solera method... Basically I do it in kegs, which is very easy. I just recommend making an investment in a few dedicated used kegs. Twice a year I add fresh beer and somewhere in the bottom keg is some small fraction of brew that is easily 5 years old... blended with all...

To others: I wrote the OP but I am an avid sake maker, and would love to trade for cool brews, especially sours/lambics, etc... I make Yamahai, so yea, it is a sour mash....