Recent content by SteveH aka shetc

Thanks very much for your help!

First official carbonated sample of the Moleberry Gose. No need to add any salt after all (might be a tad too much for some palates but I'm a salt kinda guy). Very delish in my humble opinion, and the Philly Sour worked really well.

Day 8 for the blackberry gose. SG was 1.043, currently at 1.011, or ~4.4% ABV. Using a Duotest pH strip, pH is ~3.5 - I'm not sure how much the berries added to that. That sample was nicely in balance for the tartness and the fruit. I need to try another sample as I'm not sure the salt flavor is...

Defrosting my son's homegrown blackberries

Congratulations!🏅 I just brewed my version yesterday. Older Philly Sour was cranking after 16 hours.

Yeah, you got pretty close so that's why I was asking 💪. I was going to use a couple packets I have in the fridge but expiration date says 5/2023. That's pretty old.

Have you seen this presentation?: 5 Tips for Fermenting with Philly Sour

Absolutely awesome advice, thanks! By the way, I live in GA now but used to be a member of the Miami MASH club. I might have judged your beer sometime in the past :)

Hey jdubdvdt, My son just gave me a bunch of blackberries that he grew, and asked me to make a beer with them. I came across your recipe, and was wondering what you think about swapping the raspberries for blackberries. Also, I've not used Philly sour before but I have a few packets. Anything...

5.5 gallons

@JAReeves The lambicky has aged very nicely. Well carbonated, very clear, good fruit tartness and dry.

Belgian Blonde doggo biscuits

+5 gallons of Belgian Blonde = 2,173 gallons

It's the latest craze! - Altbier with a slice of lime

Bomb Throwing Disruption Monkeys American wild ale, after one year of bottle conditioning, absolutely delicious.