Recent content by lewismd

I kind of had in mind to wait and see where things are at and if the gravity is quite low and it's still not as sour/funky as I'd like after however long, I'll add some flour or maltodextrin.

Well in that case, we're at least saving the extra six bucks for another smack pack of roeselare.

We'll be using Better Bottles. From what I've read here (and on their site), they don't let much oxygen in. As for all-grain, we have a few other investments we need to make first. Like a wort chiller.

I'm a rather new brewer. Three clean extract batches brewed. But I absolutely love sour beers, as does the guy I brew with. So we want to brew some, naturally. And because they take a long time, we want to get started ASAP. So here's what we came up with: Brew up a 5gal extract batch loosely...