ChugachBrewing
Well-Known Member
Here's what I do. I have only posted 3 times in 4 years, so thought I'd throw it out there. I have a biab 2 gallon system, 15 gallon keggle setup, and a 55 gallon blichman boilermaker setup.
Lately have been in to the wild beers.
Recent fun "wilder" stuff:
Flemish Red in wine barrel
Saison in wine barrel
Re-cultured Crooked Stave's Petit Sour blend and made one of my own. Just bottled. Amazing.
Flemish Red without wine barrel (won our local hbc comp)
Straight Brett-C
Straight Brett-L
Straight Brett-B
Belgian brown with Lacto
Anyone else tried doing straight bretts? I'm trying to learn how to blend them.
Furthermore, if anyone is in the New England area and is into tasting sours, I'm always looking for feedback.
Cheers.
Lately have been in to the wild beers.
Recent fun "wilder" stuff:
Flemish Red in wine barrel
Saison in wine barrel
Re-cultured Crooked Stave's Petit Sour blend and made one of my own. Just bottled. Amazing.
Flemish Red without wine barrel (won our local hbc comp)
Straight Brett-C
Straight Brett-L
Straight Brett-B
Belgian brown with Lacto
Anyone else tried doing straight bretts? I'm trying to learn how to blend them.
Furthermore, if anyone is in the New England area and is into tasting sours, I'm always looking for feedback.
Cheers.