Recent content by Rob_B

I would say a saison and a gose would be great options. If you want the gose can be a clean beer if you sour wort or mash then boil. I did a bourbon barrel gose that was great!

I've used these cherries in a sour brown with good results. I strained them and I think it ended up at about 10 oz of cherries per can. I ended up using 8 cans in a 5 gallon batch, so about a pound per gallon. Great cherry flavor and aroma. They should sell these at your grocery store.

I've got a Sauer Weizen that's about 10 months old right now, it's tasting nice. I did a gallon test of this a few years back from a batch of Hefe. Makes for a nice sour.

I use T-58, belgian esters for the brett to funk up.

From experience I've bulk aged for a couple years at ambient with no ill effects. I would pitch your bugs rights away and skip the US-05. Also I would wait until the beer is where you want it sour wise before adding fruit. Age on fruit for approx 2-4 months. Package, wait & enjoy.

Love this and you products!

Very generous.

There should still be plenty of bugs floating in solution. Keep the airlock full and otherwise forget about it for awhile. You may not see a Pellicle and you will very likely not see any airlock activity just be patient. It will be rewarded!!! Sent from my iPhone using Home Brew

I've been using 5 gallon whiskey barrels for sours with no noticeable issues. Of course my beers going in them already have bugs. And honestly I just rack out one beer and in with the next. Not quite a solera since I'm removing most of the beer but I'm leaving enough of the microbes in there...

Very nice! Sent from my iPhone using Home Brew

Happy thanksgiving!

If it's tasting fine now I would say keeping it cold would help to limit the bugs growth. They should be fairly dormant at serving temps. But just in case go ahead and drink it up fairly quick. Sent from my iPhone using Home Brew

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