Recent content by deuce13coop

I just cracked a bottle last night. I bottled it 9/21 and unfortunately its not quite there as far as carbonation(added champagne yeast and sugar @bottling). However, it tastes and smells great. Very sour, fruity and nice funk. I'm still pretty shocked and pleased at the overall quality of the...

How about Rose Hips? http://instagram.com/ranchobigelowbrew

Nice! Thanks man.

HA! Korean Poo Wine>Hibiscus Rose Sasion??? Seriously though, I have a mind to make a similar Saison. I was going for a table Saison with Hibiscus/Rose Hips and orange zest and dosing with Brett in secondary. Was wondering how yours turned out unless you opted on the Poo Wine instead?

Not sure about increased sourness but for sure adding Brett means waiting if you're planning on bottling. http://instagram.com/ranchobigelowbrew

That's what I assume. However, as I said, I opted to pass on that for fear of too much. I ended up with a nice amount of Acetic character anyway. For those of you not getting much sourness, what was your ferment temps? Maybe cooler than the recommended 80-85F?

I mashed @ 157F. If I had it to do all over again I'd shoot for 152F or so. Sent from my iPhone using Home Brew

I brewed a standard 50/50 pils/wheat grist with a little carapils and some c-120 for a little color. Pitched 1 smack pack into a 6 gal vol, no aeration @80F in a better bottle. Free rose to 85-87F and let sit for 3 weeks. Racked onto 2 lbs of cherries and 1 lbs of blackberries and added 1oz of...