I've had at least one Duchess of B beer with superstrong vinegar taste. To the point where it was bad. The seller did say to return it. But I've had sours with modest vinegar flavor that seemed part of the intended profile.
I wasn't thinking of brewing w vinegar but of adding a bit to a glass...
Is there a better sub-group for sour or Flanders Red chat? It's not wild...
Anyway, I've heard that sours and Flanders Reds are often blended. Can this be done in the glass? I have a FR that I bottled a few wks ago that tastes thin and tart. I'm wondering if I just mixed it w a malty beer w...
UPDATE: Beer is what 1 year 9 months or so. Guessing. It has a tart fruit taste. Gold color. I bottled 2 or 3 wks ago with corn sugar priming. I tasted one a few days ago. It had a little fizz to the tart. A bit like vinegar w fizz. Where did all those grains and berries go? Oak chips were in it...
The beer is darker now. Man, it's so thin and watery. Slight fruit taste. Weak koolaid. It's been whatever 9 months maybe. Not very tart, not very anything. Is this why such beers are aged for over a year? Maybe something will finally happen? No pellicle neither. A couple inches of white...
As I've posted here in other threads, I'm making my first Flanders Red (Sparrow, Roselaere combo yeast). I added raspberries a few weeks ago. They're now all white.
I've enjoyed the non-sour beers I've made in the past. I don't think I've ever racked to a secondary.
My question: Would...
Yeah, the Roeselare!
My berries are making the beer bubble again, very slowly. I'm still tempted to add dregs to pep it up, but maybe no?
Yeah, I now recall the Reinhart isn't sour, but man it's good! :)
I believe I used whatever yeast Sparrow suggests. I think it was a combo yeast, probably from that "Wy" company. It was months ago... I think it had bugs in it. I'm also looking at Papazian info. Yeah, I'll probably be rushing this beer. By lack of body, I mean it just seems watery right now...
I finally started making my first Flanders Red. I think I brewed and put it in the basement back in March, say. So 6 months ago. I recently sampled it and it tasted slightly tangy but very thin. Not bad but very little body. Red brown clear color. Last week I added 2 or 3 lbs of raspberries to...
MY REPORT ON MY FIRST FLANDERS ATTEMPT:
I'm aiming for "easy" with my first attempt at a Flanders Red. I'm using Sparrow's recipe. I boiled it up and pitched and it bubbled and now it's maybe 7 months later. I sampled it and it's tangy.
It's a bit underwhelming how 'thin' it is. Attenuated...
MY REPORT ON MY FIRST FLANDERS ATTEMPT:
I'm aiming for "easy" with my first attempt at a Flanders Red. I'm using Sparrow's recipe. I boiled it up and pitched and it bubbled and now it's maybe 7 months later. I sampled it and it's tangy.
It's amazing how 'thin' it is. Attenuated might be the...
Thanks! Makes sense. I wonder about the line "after years of aging." That scares me! I know that sours can be aged a long time, but this will be my first and, uh, I'm hoping to get something interesting sooner than that. Might I expect to have anything drinkably close to expectations (if all...