womencantsail

LATEST ACTIVITY

• Posted in thread: Watermelon Sour on 09-16-2011 at 05:34 PM
  This is something I'd love to do. How much watermelon flavor did you get out of it?

• Posted in thread: Wheat IPA on 04-07-2011 at 03:47 AM
  Note: I assumed a 70% efficiency on this recipe11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain
  84.62 % 2 lbs Wheat, Flaked (1.6 SRM) Grain 15.38 % 1.00 oz Columbus (Tomahawk) [14.00 %]0.50
  oz Centennial [...

• Posted in thread: Sour Ale In Bourbon Barrel?? on 03-15-2011 at 03:46 AM
  With those small barrels, especially if it's a fresh one, the oak would be the primary concern.
  But, I would think that acetic acid could be an issue as well, given the relatively high oxygen
  exposure...

• Posted in thread: dandelion lambic on 03-03-2011 at 05:23 PM
  Fantome Pissenlit is brewed with dandelions and it's easily my favorite beer from them.They dry
  out the flowers and then soak them in water for a couple days before adding the "dandelion tea"
  into the...

• Posted in thread: Easy Way to Make Sour Beers (1 gal wort + dregs) on 02-25-2011 at 04:54 PM
  My method did not use 2nd runnings. That was an idea by another poster. What I do is that I
  take wort from the boil. For some of my beers that I want lacto to be a big contributor then I
  take the wort...

• Posted in thread: Easy Way to Make Sour Beers (1 gal wort + dregs) on 02-24-2011 at 05:49 PM
  Sort of curious as to how quickly these develop, since they're such low gravity to begin with.
  Of course, a lambic recipe is not high gravity by any means, but if you're using second
  runnings of a bee...

• Posted in thread: Attempting Supplication clone on 01-25-2011 at 06:46 PM
  I sent Vinnie an email about this sometime back. Here is my proposed recipe and his
  response:86% Pale Malt (2 Row) US4% Aromatic Malt4% Caramel/Crystal Malt - 40L4% Special B
  Malt2% Chocolate MaltOG: ...

• Posted in thread: Sour Mash Saison? on 01-17-2011 at 04:12 PM
  Thanks for all the tips, guys. The sour mashing in a keg sounds like a really good idea,
  actually, but unfortunately, I didn't have any open ones to use.I've let the sour mash go for
  about 2 days now ...

• Posted in thread: Sour Mash Saison? on 01-15-2011 at 07:43 AM
  I have been wanting to do a dark, bretted saison for awhile now and plan on finally getting
  around to it within the next week.I was thinking a little lacto/sourness might work nicely and
  make for sort...

• Posted in thread: souring with kombucha? on 09-29-2010 at 11:21 PM
  One of my local-ish breweries did something similar to this as well: