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Old 06-19-2013, 11:46 AM   #31
Jul 2008
Posts: 1,553
Liked 115 Times on 103 Posts

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.
Say no to intolerance: love gluten and lactose.

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Old 06-28-2013, 02:11 AM   #32
Keyes88's Avatar
Jan 2011
, New Jersey
Posts: 63
Liked 3 Times on 2 Posts

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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