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Recent content by Kalman1021

CornyKegs 728
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  1. K

    Yogurt Fast Sour - Sauerweißbier

    I used Nancy's plain organic yogurt in combination with a 1.040 light pilsner malt (DME), kettle soured in a 32oz growler at 104°F for 36 hours. Mashed in, extracted and put that culture in the carboy ( I kept the wort at around 90°F) and let that sour for 48 hours. Then I just pasteurized it at...
  2. K

    Barrel aging questions

    Hey guys, I just obtained a 5.5 gallon oak barrel, first it had whiskey aged in it, and then amarone wine. My queston is does any one know of any one know of any online/ offline resources to help identify beer styles that could potentially work well with the whiskey and wine, when it comes to...
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