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Cheers boys.

It’s a fun time for sure. I reckon your beer would do well.

Mine will probably just go into a fermenter and I will likely keep it around in the container a few generations.

I’ll be there. Steward and max entries also.

Coffee in a Berliner from my brewer bro in NYC. Damn I gotta do one of these.

Bootleg.

New Belgium passion fruit kolsh. Pre track buzz let’s get drunk and make some money boys.

HB Belgian blonde. Awesome first attempt. Yeast over attenuated her to 7.5% so I was scared but she is tasty and smacks your face. Yep she blonde. Cheers boys.

Going to use the Imperial Kveiking blend and lacto turn it real quick and add as many fresh berries as can be picked.

I love this thread.

It settled but the lacto was so dense the chalk got lost and I said YOLO and pitched it all. Only a 1/4 tsp of chalk. I do like em sour as hell so no worries. I didn’t taste but did sniff the airlock and almost dropped the flask, it’s gunna be sour the TYB207 has been adding a sour angle so...

Cheers boys.

As always watching but having just gotten into Brett strains I have not developed the horse blanket at all yet. Interested to see if anyone has any angles on this.

So I pitched the lacto and gluco last night, used 2g of gluco based on nothing whatsoever but my thought that it will be enough. Also, I decanted the lacto but the chalk definitely got pitched, are we all going to die or will the chalk settle with the trub in the FV? :eek:

Yeah I actually was thinking about oaking as well. I have a bucket of wine in my basement and I was going to soak some of the cubes in the wine and add them. Figured that is a wrinkle to be added after I get the technique down. Being able to get that aged funk in a young beer would be nice.