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Old 06-19-2013, 11:46 AM   #31
kingwood-kid
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Jul 2008
houston
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Lacking the means, I never pH tested mine. But as sour as it got, I can't imagine too many subtle flavors coming through. Obviously, your sour beer experience dwarfs mine, both brewing and tasting. As usual, the lesson seems to be that beer is more fool-proof then it's given credit for.
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Old 06-28-2013, 02:11 AM   #32
Keyes88
 
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Jan 2011
, New Jersey
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Update: beer has now had fruit for about a week and is going to get cold crashed for almost another week. The quince adds a very strong lemon acidic quality to the beer.

 
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