kinkothecarp
Well-Known Member
Last night I made the following recipe:
5lbs 8oz Light/Pale Malt Extract Syrup
8oz American Two-row Pale
8oz Cara-Pils/Dextrine
2oz Roasted Barley
2oz Peated Malt
I've made this Scottish 60-/ before, but I didn't like it much. My friend, however, enjoyed it a lot. Well, after drinking a bottle of La Roja (and becoming pretty tipsy on other homebrew) I decided I wanted to pour the dregs into the fermenter with the Scottish ale yeast. I've had a LOT of sour beers, but never formulated a recipe for one, and never decided randomly to try and sour one. Thoughts on how this will come out? (I'm going to wait it out anyway, but I just wanted to see if anyone had an idea of how it'd work). Also, I've got access to O'Dell's Friek and Sabetour, so would it be worth it to go drink a bottle of that and pour the dregs in?
5lbs 8oz Light/Pale Malt Extract Syrup
8oz American Two-row Pale
8oz Cara-Pils/Dextrine
2oz Roasted Barley
2oz Peated Malt
I've made this Scottish 60-/ before, but I didn't like it much. My friend, however, enjoyed it a lot. Well, after drinking a bottle of La Roja (and becoming pretty tipsy on other homebrew) I decided I wanted to pour the dregs into the fermenter with the Scottish ale yeast. I've had a LOT of sour beers, but never formulated a recipe for one, and never decided randomly to try and sour one. Thoughts on how this will come out? (I'm going to wait it out anyway, but I just wanted to see if anyone had an idea of how it'd work). Also, I've got access to O'Dell's Friek and Sabetour, so would it be worth it to go drink a bottle of that and pour the dregs in?