Last Activity:05-18-2016 10:55 PM
2 Likes on 2 Posts
Posted in thread: Mixed ales sour on 02-01-2016 at 09:21 PM
I did taste and the taste was somewhat simple but good. But the aroma was Great, alot like the
roselare sour that originaly was in the carboy. Not to bitter as I was afraid of. I desided to
ad the 5 l...
Posted in thread: Mixed ales sour on 01-24-2016 at 11:29 AM
I had a yeast cake from a roselare blend fermentation that I desided to utilise by dumping
leftover beer into. I have fed it an helles bock, a Dipa and an old amber ale. And now after a
period og ferm...
Posted in thread: Heather Ale my first sour on 07-31-2012 at 01:02 PM
Wow now the big beer is getting really good, it's still fairly tart but the acidity is somehow
less and the taste is getting more complex. I knew that storing thees sour beers would make
them better, ...
Posted in thread: Heather Ale my first sour on 02-10-2012 at 09:39 PM
I tasted the small beer to day and it was great, it had small "champagne" bubbles and a strong
heather aroma and flavor, and although it is sour it is not to much. I did not mention in the
Posted in thread: Advise needed concerning the lagering of an Alt bier and Mai bock on 02-02-2012 at 10:03 PM
HiI'm wondering a bit about what to do now that primary is over. I have decided that it is time
to lower the temp on both beers. the alt was fermented (Düsseldorf Alt yeast)@16 C for just
over two wee...
Posted in thread: Heather Ale my first sour on 10-23-2011 at 08:53 PM
The heather honey has a heavy distinct flavor that's difficult to describe. a large part of the
honey produced in Norway is heather honey, or a mixture of heather and "summer"/flower honey. I
Posted in thread: Heather Ale my first sour on 10-22-2011 at 11:06 PM
Have any one tasted the Scottish Faoch is that a sour beer?
Posted in thread: Heather Ale my first sour on 10-22-2011 at 11:04 PM
Hi I have been interested in historical beers since long before I started brewing, and have
been wondering how beer did taste before hops and controlled yeast culturing. So I finally
decided to try a ...
Posted in thread: Farro as an ingredient on 09-15-2011 at 07:43 AM
I do not know enough to say what it contributes yet, other than flavor and ferment-able sugar,
to me those are the key factors. the last beer was like a meal, tasty and filling. But I did a
lousy job ...
Posted in thread: Farro as an ingredient on 09-15-2011 at 12:48 AM
Being that Farro is an ancient grain, has anyone seen or used this as an ingredient?I malt my
own farro or Emmer as I know it as. I have brewed one beer already but will brew my next beer
with it this...