Recent content by hole

The 50/50 starter wort was fermenting for one week prior to bottling. I hoped to liven up some of the Brett, but as an in pulse threw in some us-05 and hoped it would acclimate to the low pH environment. The beer is in champagne bottles so Im more worried about low carbonation than bottle...

Hi I have just bottled my first lambic style beers one kriek and one "geuse" Especially the geuse was really sour now, around 3 pH measured with general pH strips. Prior to bottling I made a starter with 1:1 young (really sour beer, still fermenting a little) and regular starter wort with...

I did taste and the taste was somewhat simple but good. But the aroma was Great, alot like the roselare sour that originaly was in the carboy. Not to bitter as I was afraid of. I desided to ad the 5 liters of the new beer as IT shuld ad some interesting depth and complexety. Could be interesting...

I had a yeast cake from a roselare blend fermentation that I desided to utilise by dumping leftover beer into. I have fed it an helles bock, a Dipa and an old amber ale. And now after a period og fermentation I need to emty another keg containing an ale fermented with brux trois. Now what I...

Wow now the big beer is getting really good, it's still fairly tart but the acidity is somehow less and the taste is getting more complex. I knew that storing thees sour beers would make them better, but I'm amazed how much change has occurred. from being like vinegar in acidity to being more...

I tasted the small beer to day and it was great, it had small "champagne" bubbles and a strong heather aroma and flavor, and although it is sour it is not to much. I did not mention in the recipe that the small beer only got two-tree grains of the dry yeast in the fermenter and a handful of...

Hi I'm wondering a bit about what to do now that primary is over. I have decided that it is time to lower the temp on both beers. the alt was fermented (Düsseldorf Alt yeast)@16 C for just over two weeks(primary ferment over after 5-6 days) and now I have reduced the temperature to around 9 C...

The heather honey has a heavy distinct flavor that's difficult to describe. a large part of the honey produced in Norway is heather honey, or a mixture of heather and "summer"/flower honey. I think many finds heather honey to have to strong a flavor, especially for use as sweetener in tea. I...

Have any one tasted the Scottish Faoch is that a sour beer?

Hi I have been interested in historical beers since long before I started brewing, and have been wondering how beer did taste before hops and controlled yeast culturing. So I finally decided to try a heather ale and this fall I brewed it. heather ale (Gruit) Original Gravity (OG): 1.055...

I do not know enough to say what it contributes yet, other than flavor and ferment-able sugar, to me those are the key factors. the last beer was like a meal, tasty and filling. But I did a lousy job malting the Emmer/farro last time, the grains was very unevenly modified. This time I introduced...

I malt my own farro or Emmer as I know it as. I have brewed one beer already but will brew my next beer with it this weekend. The beer was quite popular with those that tasted it last time, and will be better this time as I got better qalety malt this time. farro is quite aromatic and I lowe...