Recent content by popmedium

Thanks so much you guys, seriously, advice very much appreciated.

Thanks so much everyone, this is all great advice and if I can cunner use all your points: I should just chill out. Let it do its work, taste in a year. In a related point, I was going to add port soaked oak chips towards the end of the whole process. Is this something I should consider doing...

Thanks heaps mate! I'll repost it over there...

Hey pals! In advance, thank you for your help. I'm usually on Aussie Homebrewer but from all the reading I've been doing, seems like ze Americans are more in to sours. First, my question: I've brewed my first sour beer, I'm a few months in to fermentation and I'm concerned about the flavours...