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I've had at least one Duchess of B beer with superstrong vinegar taste. To the point where it was bad. The seller did say to return it. But I've had sours with modest vinegar flavor that seemed part of the intended profile. I wasn't thinking of brewing w vinegar but of adding a bit to a glass...

I might try that. Has anyone? Instant sour? :)

Is there a better sub-group for sour or Flanders Red chat? It's not wild... Anyway, I've heard that sours and Flanders Reds are often blended. Can this be done in the glass? I have a FR that I bottled a few wks ago that tastes thin and tart. I'm wondering if I just mixed it w a malty beer w...

UPDATE: Beer is what 1 year 9 months or so. Guessing. It has a tart fruit taste. Gold color. I bottled 2 or 3 wks ago with corn sugar priming. I tasted one a few days ago. It had a little fizz to the tart. A bit like vinegar w fizz. Where did all those grains and berries go? Oak chips were in it...

The beer is darker now. Man, it's so thin and watery. Slight fruit taste. Weak koolaid. It's been whatever 9 months maybe. Not very tart, not very anything. Is this why such beers are aged for over a year? Maybe something will finally happen? No pellicle neither. A couple inches of white...

As I've posted here in other threads, I'm making my first Flanders Red (Sparrow, Roselaere combo yeast). I added raspberries a few weeks ago. They're now all white. I've enjoyed the non-sour beers I've made in the past. I don't think I've ever racked to a secondary. My question: Would...

I'm lazy but willing to transfer my beer out of my primary and off the sediment and away from my pale, dead berry carcasses if that would be smart...

So... does the Sparrow Flanders Red typically start out very "thin" tasting? Even at 7 months? It has good color but not much taste. Slight tart.

Yeah, the Roeselare! My berries are making the beer bubble again, very slowly. I'm still tempted to add dregs to pep it up, but maybe no? Yeah, I now recall the Reinhart isn't sour, but man it's good! :)

PS: I really like the Reinhart's Wild Ale -- that has a head like meringue that lasts for the whole beer!

I believe I used whatever yeast Sparrow suggests. I think it was a combo yeast, probably from that "Wy" company. It was months ago... I think it had bugs in it. I'm also looking at Papazian info. Yeah, I'll probably be rushing this beer. By lack of body, I mean it just seems watery right now...

I finally started making my first Flanders Red. I think I brewed and put it in the basement back in March, say. So 6 months ago. I recently sampled it and it tasted slightly tangy but very thin. Not bad but very little body. Red brown clear color. Last week I added 2 or 3 lbs of raspberries to...

MY REPORT ON MY FIRST FLANDERS ATTEMPT: I'm aiming for "easy" with my first attempt at a Flanders Red. I'm using Sparrow's recipe. I boiled it up and pitched and it bubbled and now it's maybe 7 months later. I sampled it and it's tangy. It's a bit underwhelming how 'thin' it is. Attenuated...

MY REPORT ON MY FIRST FLANDERS ATTEMPT: I'm aiming for "easy" with my first attempt at a Flanders Red. I'm using Sparrow's recipe. I boiled it up and pitched and it bubbled and now it's maybe 7 months later. I sampled it and it's tangy. It's amazing how 'thin' it is. Attenuated might be the...

Thanks! Makes sense. I wonder about the line "after years of aging." That scares me! I know that sours can be aged a long time, but this will be my first and, uh, I'm hoping to get something interesting sooner than that. Might I expect to have anything drinkably close to expectations (if all...

I see that the Jeff Sparrow recipe for Flanders red says "Bottle with new yeast and your desired amount of priming sugar." So I should buy another packet of Wyeast and stir in before bottling? Here's his article: https://byo.com/bock/item/655-flanders-red-ale I see the other recipes...

Easy sours -- that's the ticket! Build a pipeline. ...I'm getting excited. If I start something like this I might as well build a Chicken Tractor for the yard and a rabbit hutch and get a bee-hive going, too. Commitment! (Even if on a small scale.) Thanks for all the low-down. So I saw that...

If I scoop a bushel out of a farmer's bin for like $5 isn't that cheaper than buying? Then I'll sprout it and roast it. Doesn't seem TOO tough or pricey... :) But my memory is bad on what ingredients cost. I recall I was spending about $30 for 5 gallons with "most" going to grain.?

I was thinking that most of the cost of my small batch brewing is in the malts and grains. I grow my own hops. So I thought it might be fun and thrifty to just go buy grains direct and malt them myself. Does this make any sense? Am I right to think that the malt/grain is the biggest ingredient...

My first post! This is the only thread I found that mentions the kind of barley used to make your own malt. But this subject isn't really covered much. So it's "feed barley," right? I've heard that's a lower grade than brewer's barley. Also, is there a concern with chemicals like pesticide...