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Hi everyone! I went in on an order with a buddy who I’m trying to get back into wine making. As such, he mostly steered the ship and I’ve found myself with 3 gallons of Italian Lambrusco and 3 gallons of Italian Merlot that I want to blend. I am going to get another 6 gallon pail to make a 12...

I’m in!

If you have good experience with finished beers coming from that culture then I’d say let it ride. Maybe it’ll be perfect the way it is. And if not, you can pull the trigger on blending later.

http://www.milkthefunk.com/wiki/Hops Just water. Increased gravity actually has a negative effect on isomerization.

Yes. Or you can use a hop tea. Just add the hops when it’s close to your desired sour level. If you are doing a long aged mixed ferm then there is likely pedio and Brett which may make additional acids later in the aging process.

I totally missed that this is an ancient post. Why?

I have the ingredients for mine. I’ll probably brew any day but I’m having a struggle for how fresh I want the abbey weizen to be vs how much time I want to give myself for a redo if it doesn’t turn out. I’m doing the optional spices and I’m not entirely convinced that it’s not going to be like...

The Brett will wake up and take care of it.

Hmmmm? Think maybe they did 3# caravienna?

I always heard that some perps would just start to sing…lol.

Nice find! I’d say you’re right on with the .6oz/gal but I’d recommend adding some bottle dregs along the way at that hop level. If you want to try letting roeselare do it’s thing alone, then you might consider cutting that back to .2oz/gal or less for a new smack pack.

You could try dosing your new wort with energizer and nutrients, add it to the barrel, stir and transfer 5 gallons to a carboy. Then just put it back before it goes completely dry. My guess is that you’d be ok just leaving it in the barrel but if a mess in that location would ruin your day, may...

Pellicle or aerial image of a colony on Mars. You decide. Lol. I love this thread and I decided it was time to contribute. This is a “starter??” of dregs from 31 commercial bottles of traditional (some spontaneous) sour beer all from different breweries.

Who knows...guess someone just wants to know how inclusive the Homebrew community is. I just want to know why they didn’t ask me first if I was ok answering a question about my income or age...lol.

The annual survey is open. Tell your friends. Tell your enemies. You know who I’m talking about... Link

It’ll be fine. You still missed the 140-160ish range.

Where did you find these varieties?

Awesome! Thanks for sharing! Alright, anyone that is familiar with getting beers shipped from over seas, how can we get the box in the states? I can’t find it on Drizly. Not that they ship to my location anyway.

I don’t have any experience with this yeast but all the stuff that I’ve used from ECY has been great. I’d guess that the yeast may already be Hornindal considering the description so maybe skip the co-pitch since a little stress on those Types of yeast are favorable. I wouldn’t put any hops in...

Step 1-3 Step 4 - make the temp 75. Step 5 - skip Step 9-12 Step 13 - add the Lacto with your yeast Step 14-16 Step 6 Step 7 - Change this to make a hop tea with the 1 oz of EKG and add the tea to the fermenter. Step 17-25 Since it’s a Flanders Red, you could also do an optional step to add a...