Recent content by jjp36

100% sorghum malt sour. Soured with a lacto starter from probiotic pills, then fermented with a blend of belle saison, brett trois/brux. Just bottled it yesterday and primed with apricot nectar.

I should have mentioned that i checked there. They are having there huge Made on American Street event the following day, so they aren't loaning any out

Anybody know where I'd be able to rent/borrow a jockey box? My buddy is having an oktoberfest party on oct 17th and I'm bringing 2 kegs.

I think the 290 compares pretty favorably in my mind. I use the 290F in every quad/dubbel I make, and they always have nice dark fruit notes and finish nice and dry. I've entered them in several comps and never had any judge be able to pick out that the candi sugar was homemade. They always...

I've never used brown sugar, but i have used turbinado/demerara sugar before and i thought it had a better flavor profile then the times i made it using plain white sugar. I only make these recipes with turbinado now.

I did a sort-of lambic with it last year. 4lbs pils/4lbs white wheat/1lb carabelge/8oz Maltodextrine. It just scored a 42 in a comp (took 3rd place in sours) at right about 10 months old. Its pretty fantastic now, can't wait to see how it ages. It did get sick/slimy for about 6 months, but...

And there they are. Thanks for the heads up!

Thanks! Same to you. I've heard that about the judges from a few people. I'm interested to see what the scoresheets say. Did you get yours back yet? Supposedly they're scanning/emailing them out from what I've heard.

I had 5 entries. Took 1st and 3rd in fruit beers with a Raspberry berliner weiss (41.5) and a Belgian dark strong aged on cherries (35). Had a session IPA that was only 4.9% abv that i entered as a regular IPA that still scored a 33 which i was happy with. The rauchbier (26) and sour saison (21)...

i just used 2.5lbs of the double cooked 290F in a quad that went from 1.095 to 1.014. I've used 2lbs of the 270F in a tripel that went from 1.085 to 1.007. I haven't had any attenuation issues with it.

This is pretty much my feeling on tired hands. Most of the time when you go they'll have a couple really good/interesting beers on tap and a lot of hoppy beers that kind of taste the same. Every now any then when i go i'll catch them when they have a bunch of sour/brett/barrel aged stuff on tap...

I think i still have a can or 2 kicking around if your still looking for one.

If you're only making clear syrup, just add table sugar right in the boil. No need to go to all the trouble of making the invert syrup

Sour Blonde with ECY Bug County.

Anyone know somewhere in the area where I would be able to pick up a used wine barrel?