LactoBasilisk
Lord of Frenzied Fermentation
Hello brewers! Finally decided to join after reading too many interesting posts forwarded to me from this forum. I started fermenting with saeurkraut, then moving to pickling vegetable medleys, before getting into sourdough/kvass, and finally, brewing beer. The next projects I'm excited for are souring beer and Koji (if I'm feeling ambitious).
I've completed 9 brews, 2 of them solo (I usually brew with my brother):
2 APAs
2 IPAs
An Irish Red
A Kolsch
A pseudo "Mexican lager" fermented with kveik during the heatwave
A coffee stout
A very unusual cider I'm going to post about under ciders
Due to us spending over a year in research before brewing, we haven't fallen victim to any infection or contamination issues, and we're moving toward all grain/BIAB for our next brews.
Excited to take part in these discussions, and looking forward to iron sharpening iron as we all work to improve our ferments.
I've completed 9 brews, 2 of them solo (I usually brew with my brother):
2 APAs
2 IPAs
An Irish Red
A Kolsch
A pseudo "Mexican lager" fermented with kveik during the heatwave
A coffee stout
A very unusual cider I'm going to post about under ciders
Due to us spending over a year in research before brewing, we haven't fallen victim to any infection or contamination issues, and we're moving toward all grain/BIAB for our next brews.
Excited to take part in these discussions, and looking forward to iron sharpening iron as we all work to improve our ferments.
