Recent content by blanco

What do you mean by bulk feed?

We reyeast all our sours now with some wine yeast. We used Premier Cuvee wine yeast for our ToD which worked really well, but have also used this too.

Finally tried our version brewed with ECY20 in March of 2014. We added some wine yeast at bottling and after four weeks, it still needs some carb, but the beer overall is very good. Definitely tart, but the roast is clearly there too, in a good way. We split this batch and the other half was put...

Have you tasted yours yet? We've tried it a few times. Definitely a lot of nice funk going on, but not really all that sour. We're thinking of taking half of it and putting on raspberries and adding the bourbon chips to the rest. Not sure if we will add any bourbon chips to the raspberry half...

It does have sacch, but can't confirm how much or what kinds. I know the blends change every year.

Yeah we aren't exactly shooting for a direct ToD clone, just a funky sour stout. from what I understand Bug County and Bug Farm are both very sour so I fully expect it to be tart along with funky. We are pitching the whole vial (brewing this tomorrow) along with some Saf 05. We have generally...

The guy I brew with and I are doing the exact same thing. I'm assuming it will work out fine.