Bottlebomber -what is the basis for not taking the beer of the yeast cake? Roger, you may get "slightly" less funk... but you will not in any way damage the beer. I have produced several very good sours (lambic and flanders red) by racking at about 4 months and putting a new wort on the yeast...
Actually, read the last paragraph of "Comments" in category 20.
"... while other fruit based Belgian specialties should be entered in Belgian Specialty Ale category (16E)."
and under 16E "Comments"
"Some styles falling into this classification include...fruit based Flanders Red /Brown."
Skib-
Literature would support that most pedio is less effective above 8% alcohol. Consider making a 1.070 OG beer for the first 55 gallons. It will finish about 1.010 (with a lot of crystal/caramel malt) and slowly get down to low single digits. This gives the beer a longer time to sour with...
Nediver - can you post the final list so we can QA and make sure that there are no dupes? It looks like we went quickly from 29 bags to full but not all input has been provided.
Thanks. Bill
NE Diver - I would appreciate the relay to your place. I can pick up from you as our schedules work out.
Drez77- I will put in the order for the Rauch. How do we split? Can you do it if NE Diver relays my grain?
Thanks!!
I would be in for 3 bags. Also interested in splitting a bag of smoked malt if anyone (s) is interested.
Would love to coordinate with anyone south or east of hartford to help ferry if the delivery is up north. I live in SE CT.