Search results

The homebrew event was great! I hope you liked my IPA. My favorite beer of the night was the sour that had some sour cherry blended in, but the bread yeast beers were surprisingly good. It's always nice to taste soemthing new. I think I am going to try the bread yeast + rye bread beer next...

I'll be there and I will contribute! It's not a sour, but I'll bring a sixer of my most recent brew (I'm calling it "Domino IPA"). I'm very excited about chatting with you tonight about the sour cherry all brett beer I am working on.

Forgot to do my temperature adjustment -- my OG was actually 1.064. Still not very good, but better.

Obviously, you were right about the yeast not being a limited release. Just some bad advice from the HBS. I brewed this last week and ended up with a lower OG than expected because of poor mash efficiency (I am just starting AG brewing). It was 1.060. It's turning into a very different...

I'll try and make it (this sounds great) but Monday afternoons/evenings can be tough sometimes. I am brewing a sour this weekend that obviosuly won't be done before this event, but it would be nice to talk to others who like the style and taste some homebrewed suds. Those magnums sound delicious.

I know this is an old thread, but I wanted to let everyone know that I am going to try this recipe over the weekend with some slight variations. WL645 was a special release yeats so I am using WL650. I am using dried Heather instead of Elderberry. I also am not sure whether to add a puree of...