Recent content by pshow

So it's my first time making mead, and I kind of glanced at a few recipes, but with a busy week, I probably haven't paid as much attention as I should have. First off, I'm using wash off from crush and strain comb, so I don't know my honey to water ratio. But the brix measured in at 23.5, and...

huh, good to know! but then why hasn't my beer tasted sour either? it's done fermenting and carbonating. maybe it needs more aging? might be a nice way to end up with a sour without using bret! also, anyone using a ginger bug have any problems with gelatinized goop? the last few have tasted...

But I make ginger bug soda all the time, and it's not even the slightest bit sour. I've used ginger bug to make beer too, when I've got more wort than fits in my carboy, and that isn't sour either. I know it's supposed to be lacto, which is supposed to be sour, but I never even get a hint of it...

boiling is probably key. it'll kill the eggs and larvae. and yes, that is why there is pectic enzyme. how did it turn out?

Why do folks think this will be a sour? I don't see anything to make me think it would be. How did the brew turn out?