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I use summit for my IPA that I brew 3-4 times a year, it's a good complimentary hop with other citrusy hops but needs to be used carefully because of its aa content

I don't think through this method you could get the complexity you would want from a lambic. You would have a sour wheat beer which is essentially a Berliner weiss

My boss send me emails for pricing quotes that I got 30 minutes before I left for the day and tells me in the future I can handle it. I can handle it, and I planned on handling it the next day because I spent until 5 minutes minutes before I left with an inspector so I didn't have time. He also...

It was a sponteously fermented beer on the first beer then repitched for this, so just something in the Oklahoma air

So, update for everyone since there was so much interest, opened this beers predecessor that has been in the bottle for a solid year now. Ethyl acetate and sour as balls. Good news, my wife can remove her toenail polish. Bad news, I am marking down my first complete failure Until next time...

When I opened a better bottle of a golden sour with guava in it I thought I smelled some nail polish remover smells, I went ahead and punched down the fruit and then took a wine thief sample and put it into a glass then took a sample of a brown sour I made. I came back and smelled and tasted...

I would love some!

At least with a no call, no show they shouldn't be annoying you for much longer

Zested, peeled, and puréed 50 pounds of blood oranges then picked up 50 more to do tomorrow

The best coffee addition I did was soaking whole beans in alcohol and adding the whole thing a day before packaging

5 gal mostly, but when I brew saisons I do 10 and split

I can't tell if that guy ^ is a troll or just doesn't know what he's talking about

I gave one of my sour saisons to my boss, who is a well respected professional Brewer opening a brewpub, and he told me he has some wine barrels at the brewery we can fill up with my recipe once everything settles down.

Also I think defcon 5 is peacetime

A lot of that will need to be drank too forget how sad the game will be for Texas

I think he's referencing that it's just the acid malt and no lacto souring

Because people said "I won't even try, it's going to be a circus" maybe not

Accidental post

Did you convert for the new ratio because if you put In 6 oz it assumes dried pellets

Sometimes higher gravity beers take longer to carb, but it seems it should have something by now