Last Activity:10-22-2014 9:09 PM
Likes Given: 1
8 Likes on 7 Posts
Posted in thread: Saison with sour blend and Pinot Noir on 10-22-2014 at 11:18 PM
I read up on this beer briefly on their website. I've not had it personally but I think you
might not want to "sour" this beer if you're going for a clone. They talk about wild yeasts but
no souring a...
Posted in thread: Strong Dark Saison on 10-14-2014 at 01:54 PM
I've made a couple of dark saisons modeled after the Mad Fermentationist's dark saison recipes
and they work well for me.
Posted in thread: Concord Grapes in sour beer on 10-10-2014 at 02:38 PM
Look at the Mad Fermentationist's blog. I've messaged him specifically about this. He's left
grapes in for months, skins and all. I have a bunch of muscat and muscadine grapes I'm planning
on using li...
Posted in thread: Prickly Pear Fruit on 10-07-2014 at 07:57 PM
Looks like I can still get some prickly pears, what have you got to trade?GTGI know its late in
the year but I just finished off some Prickly pear wine that was just AWESOME and I must have
Posted in thread: Prickly Pear Fruit on 10-06-2014 at 11:48 PM
AlaskaKen08, let me see what we still have around here and I'll get back to you.GTG
Posted in thread: Brett Lacto mead project need sugar help on 10-04-2014 at 04:48 PM
Posted in thread: Recipe for YeastBay Farmhouse Sour on 09-23-2014 at 03:35 AM
AYou were right, after checking the green cardamom, it does go with the ginger. I would still
be hesitant to use both though.
Posted in thread: Recipe for YeastBay Farmhouse Sour on 09-22-2014 at 01:14 PM
That seems like an odd mix of spices that in my opinion don't meld together with each other or
with cantaloupe. I'd try ginger with cantaloupe in a taster before making that beer.
Posted in thread: Simulating Barrel Fermentation on 09-12-2014 at 01:49 PM
I buy wine and whiskey barrel staves off of eBay and cut pieces of appropriate sizes to use in
my primary all the time. I find it works well for me. I've found that 1.5 to 2 ounce chunks in
a 4-6 week...
Posted in thread: Bottling fruited sours / questions on 09-10-2014 at 01:30 PM
I had good luck this week with some pectic enzyme in a beer with Chickasaw plums. It looked
like chicken soup last weekend and how looks pretty clear after about 5 days. It has been off
of the fruit f...