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The sourness I attained was very present but still palatable to people who have never tasted a sour. It seems like the currants added a really nice sweet/tangy note. Kind of helps keep the pucker face at bay

Ok, so I started this thread a little over a year ago. So long in fact I can't remember the log in info for the other account. My beer has aged long and hard. It came out great!! My only regret is only brewing 10 gallons.. Pictures will come soon

It will never hurt to leave it for another week, just to be sure it is done

No worries man, mistakes happen

Sounds great to me, I'm in the Little Rock area

If anyone is looking for trades let me know, we can work something out

Forgive me if this thread already exists, I am looking to find a group of people to trade local beers from around the country.

Just buckle it in, call the jostling a "poor man aeration/rousing" method

Part of the haul from Austin tx, brought home a 4 or 6 pack of each beer respectfully. Minus the bitches brew

The one from Austin homebrew is pretty awesome