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I have had a few bottles and I don't remember it being sour. Beer was interesting though. Have made a few 100% Bretton beers but all have been soured. Going to try something without next time.

This is my red-x lager. 20% rice finished at 1008. Still quite dry with a definite malty back bone. Tastes quite different from the Vienna lagers i have brewed. Happy with this, its an easy going summer beer.

I have 6 of them and none behave like that.

I use an STC1000

A 14w reptile heat mat will hold 27l of beer at 18c in the fridge. Or a low wattage heat belt. A lamp or tube heater is total overkill IMHO.

Would like to do a SMASH with this malt and was thinking of EKG and Thames Valley yeast. Does this sound OK for an English bitter?

Makes me wonder if the coconut I buy has somehow had some oil removed. I have never had a problem with head retention before but all my stouts are no boil.

I have some sorachi and would love to know what it really tastes like. Only used it in lagers and found it hard to notice so far so a SMASH would be a good idea. The beer i brewed has almost gone already, demolished the majority of it over a few nights with a friend so i need to brew more asap.

My regulator has a barb and and I have lost plenty through that until I noticed and tightened it up. Normally you can hear leaks but not this time.

I buy organic chips and toast them myself and never found them to be very oily. When i turn them over there is never any oil on my fingers as i some have happen when toasting theirs. Not sure why but i have not had the courage to try it without. I do find the flavour fades in time and adding...

I made some vinegar from a sour brewed with cheesy hops and had a taste yesterday. Still a twang and smells like old socks. I have a load of homegrown hops that smelled of nothing to start with. Are they suitable?

A SMASH sounds like a great idea. I might have to brew one before this batch runs out. What are you going to mash at? What is the flavour profile of sasquatch?

This is my first IPA this year brewed with red-x. Extremely happy with this, its really just what i was craving. Its crisp and fruity, decent level of bitterness. This reminds me a little of the Wild Bill IPA sold in UK Aldis. Only criticism i have is i would of liked better clarity but i...

Do i remember correctly that Wyeast 2007 is good for warm ferments?

What is the deal with the cheesy hops? I have 2 types of aged hops and one smells like old socks.

Mashing out reliably gives me an extra 4 gravity points.

Sorry i should of given you a bit more info. The batches fermented with Roeselare finish around 1006 and the fast sours finish at 1010. Perhaps i can get away with using a quarter of the normal amount of sugar for priming? A friend of mine described my Roeselare beers as like a bretted...

This is my house Irish dry stout. Its got a little chocolate rye in and is dangerously drinkable.

This is my latest fast and funky sour. It already has the seal of approval from one of my friends and is slowly clearing in the keg. I ran out of barley so this was my first ever beer without any. No boil no chill. OG 1040 FG 1002 Ferment at 25c for 2 weeks then left to clear for a further...

When blending do i need to let the 2 beers sit for a while to mix or can i rack both and bottle? I have a quite a few batches fermented with Roeselare and so far none are sour so going to blend them with a fast sour.