Originally Posted by erichowerton
Thanks for the suggestion. Unfortunately, I'm one of those rare people who hates mangoes though! (I know, I know, who hates mangoes, right?)
But I have a question for you because I'm very intrigued by what beers you've got brewing. Is your Imperial Saison just a high gravity saison or have you altered it in another way? And also, for your sour ales, are you just aging them an extra long time and letting them go sour or are you using a specialty malt that lends more sourness to the mix? And finally, what's JAOM?
Thanks for the help/info.
DON'T LIKE MANGOES!!!
The Saison was supposed to be a Foret clone which would have been big anyways, but it was my first batch I started getting better efficiency on so it's going to be ~11%. It's basically just a high gravity saison with a little acid malt in there to give it a touch of tartness.
The sours I infected with oak cubes that I placed in a big mason jar with with some wort, the wyeast lambic blend, and then poured the dregs from any sour beer I drink into.
JAOM is Joe's Ancient Orange Mead