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Join Date:

09-15-2011

Last Activity:

07-25-2016 12:59 PM

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    ABOUT ME

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  • Skjk
  • Norway

LATEST ACTIVITY

  • Posted in thread: Priming and bottle conditioning sour beer? on 07-19-2016 at 02:41 PM
    The 50/50 starter wort was fermenting for one week prior to bottling. I hoped to liven up some
    of the Brett, but as an in pulse threw in some us-05 and hoped it would acclimate to the low pH
    environme...

  • Posted in thread: Priming and bottle conditioning sour beer? on 07-19-2016 at 02:05 PM
    Hi I have just bottled my first lambic style beers one kriek and one "geuse"Especially the
    geuse was really sour now, around 3 pH measured with general pH strips. Prior to bottling I
    made a starter wi...

  • 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
    recipe that...

  • 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
    think ma...

  • 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 ...

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