Recent content by Thakog

I completely agree- if it's not 10%, hoppy, or sour, people can't seem to get excited about it.

I bottled a berliner weiss a couple weeks back that has pellicles in the bottles. Tastes terrific though, so I'm hoping they'll settle out.

Surprised no one has mentioned Maui brewing yet. Their Coconut porter is definitely my favorite canned beer.

If you made cider from crushed apples (Not store bought juice) You could use acidic varieties and make the cider fairly tart. Then blend with your saison. My wife makes cider, so I'm going to be trying a bunch of different beer-cider blends this year. Normally I'd say to pasturize the juice so...

They had a seasonal release that did have some brett in it- I think it was 3191? I just bottled it a couple of days ago.

Yeah, definitely vinegar. I think it tastes kind of good, but the wife thinks it should be aged on oak, and I'm worried about it infecting other things...

Last summer, I racked some berliner weiss onto a bunch of peaches. I used too many peaches, and it never seemed to taste great, so I left it. And left it. And, I'm just getting around to it now. When I got it out this morning though, I get a huge vinegar smell, which is scary, because the only...

Well, it will be around 7-8%.... I don't think the hops will be noticeable at 14. According to beersmith my original flanders was around 13...

I'll be brewing a sour porter next month using 2nd gen rosalere and I'm wondering about hops. The base porter recipe I have uses 3 different kinds of hops, but I don't know how much it will matter in a sour beer that will be aged for 12-18 months. Any thoughts? Right now I'm leaning...

Upright has some terrific beers, but weird hours. I think they're open Fri, Sat, Sunday.

*puts his name in the hat*

Haven't brewed this yet, but it's on my radar. Berliner Weiss's (which I have brewed) are definitely less sour than La Follie. Gose's are supposed to be around the same sour level. (I'm lucky that a couple of local breweries make Goses.) Another option to try to increase the sourness is to add...

I would say that a brewpub would be "safer" (no such thing when starting a business) but a micro-brewery would be easier. Get someone who knows what they're doing to run your restaurant if you go brewpub. Doesn't Sam say in that book that their brewpub basically subsidized the brewery?

I'm still fairly new to sour beers, but I wouldn't consider that date to be a problem. I had La Roja for the first time several weeks ago, and I loved the nose, but I felt that it was too "bretty" and lacked real sourness. Just my opinion though. Have you had Rodenbach Grand Cru? That's...

That seems like an odd suggestion coming from someone in BC. You get most of the same weather that Seattle & Portland does, right? to the OP- I've been taking my chances and hoping that the stars align for my outside brews. So far they have. I think your canopy is still the best way to...