Recent content by Jimmy321

No I tastes good they way it is I started it in Sept last year it's backberry and I want to free up my DJ's for this years crop. I have only made a kit before and it had all the ingredients included. Anyway I added the campden power and bottled a few hours later but I have another 2 DJ's and...

I am ready to bottle my first wine and add campden powder but how long after adding the powder should I bottle? Right away? 24 hours? 1 week?

It's still in bulk in the primary glass carboy I have been reading the American Sour Beer book and perhaps there has not been enough oxygen present as I used an orange plastic cap sealed with keg lube with a airlock which I has never dried out. I'm tempted to get WLP672 growing it up and making...

Sorry but see my edited OP to see if it changes opinions I understand it can take a long time to age.

That looks like an option and I can get WLP672 from stock here in the UK, I will need to look in to it further to see if it can also be used in a Berliner Weisse which I hope to get on for drinking next summer. I'm sipping Cantillon Gueuze at the moment and all the flavors in my homebrew are...

I'm tempted to rack it on to the Blackberries, I would not mind a bit of horse sweat if it was balanced with more sourness. I was imagining a fruit beer with a sour bite.

Hi from the UK :) I started my first sour 29th June 13. Grain bill was left overs, 3kg Lager Malt, 1kg Pale Malt, 1kg Wheat Malt for a 21L batch. OG 1060, 8 IBU pitched Gervin G12 (Nottingham) which took it to 1014. I then pitched Wyeast 5335 Lactobacillus then about 6 weeks later the dregs...