Recent content by discgolfin

Long and multiple discussion about this on Milk the Funk..it acts like sach in many ways..growth and fermentation..but also acts like brett in several other ways.. in the end science does not lie..

I have brewed several Belgian dark sour beers and I think if you mash low and allow the Belgian yeast to attenuate well or possible add brett first and than blend with your over sour version you can reach a level you might like. I find tart cherries gives a lot of acidity and bugs are usually...

If you have plenty of the non sour version..pour them together in a glass to your liking..or brew up another few gallons and let it ferment all the way out and blend it back to the over soured version.

Glad you like. Show pics when you get it all setup.

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I uploaded images into my equipment gallery for anyone interested.

If anyone is looking into all grain, building a stand, using pumps. .I have collected a bunch of the CPC high temp quick disconnects. Selling them all cheap. 4 female end 1/2 npt (5 $)14 $ retail 4 female end 1/2 hose end (5 $ each) 14 $ retail 3 male end hose and 3 npt 1/2 (4 $...

Ok..well of the jolly pumpkin drinkers...how highly carbed are threse...some I know are over 3.0, maybe as high as 4.0? Any help on this?

I have a sour saison I wanted to bottle at around 3.5 to 4. Dont want bombs..curious if anyone has used jp bottles..i know they are strong...and that they have some hi carbed beers. Jay

Well it wasnt a 21 year mead..but my berry melomel is around 18.5% abv. It was 21# honey and 18# fruit. Was drinking it at 3 months...sure it will get better with age but Its darn good now. The dark fruit tannins and hi abv should let this age nice for a long time. Jay