Recent content by GABob

I read in one of the forums that wheat can sometime have a sour twang. I have not had this experience on the wheats I have done. Have any of you heard such a thing?

The two sours were in two different fermenters and were 3-ish months and 3 batches apart. Little if any of the same gear was even used. I'm diligent on sanitation, but I too think this it is likely in this case. As I said, the first one made sense looking back, this one, not so much. Thank you...

Sorry. Not sure how this got in the recipes section.

I've been brewing for nearly 2 years and have done so consistently. A few months ago, I had a batch to languish in the fermentor for the standard 2 week period. It never really got going the way I wanted, but I reasoned that it was likely good enough. Not so. seriously sour and the bottles...