mahossma

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• Posted in thread: Sour mash + roeselare Flanders Red? on 01-27-2013 at 04:38 PM
  I did something similar a year ago with great results. I made an 8 gal batch of Flanders Red
  with a pretty high mash temp as 5 gal was going in a club barrel with Roselare. But the extra 3
  gal I split...

• Posted in thread: Sour mash + roeselare Flanders Red? on 01-25-2013 at 05:24 PM
  I would think you'll still have some ropiness or other unpleasantness going on after such a
  short time. If you want a quick sour mash beer, you can have berliner weiss in a week if you
  keg or two week...

• Posted in thread: Sour mash + roeselare Flanders Red? on 01-24-2013 at 07:38 PM
  I've read that for a Flanders Red, the Wyeast roeselare yeast blend can take >1 yr or a second
  fermentation on a roeselare yeast cake to get sufficient sourness. I'm toying with the idea of
  doing a so...

• Posted in thread: The Pious - Westvleteren 12 style quad - multiple on 03-07-2012 at 05:06 PM
  After reading the majority of this thread (rope?) I checked out Wesvleteren's website: Not
  sure how recently their site was updated, but I found it interesting that there are details of
  their brewin...

• Posted in thread: The Pious - Westvleteren 12 style quad - multiple on 02-28-2012 at 11:24 PM
  2. I would NOT push the temp externally over 75F, in fact I would work to keep it below 75F. I
  know the monks let it rise to 82F, but I think a large scale fermentation is physically
  different from a ...