techbrewie
Well-Known Member
Yeah NB had Brett trois there. I was pretty tempted to just buy some to have it
Did you miss the tour? We stood in the room and the guy talked on the microphone that kept cutting out. The "tour" came when you were filling your keg/bucket/carboy with wort. How DID you get that glass carboy home anyway?
I'm excited to see how this one turns out. Has anyone taken a gravity reading yet or planned to transfer to secondary?
Todd tweeted that the OG was 13 degrees plato, so 1.053 OG. I used WLP630 so expecting it should get it down to 1.014 to 1.010. He indicated he thought 5 days would be all it would need in primary. I'm planning to take a gravity tonight and then again tomorrow afternoon to see if it's done yet.
damn you MN people. Why can't I get this around my place
Once I bottle it, I can send you a couple to enjoy. I don't intend on drinking all of this as I am not a big sour beer kind of guy.
I think it would be fun to do a HBT bottle trade from the Surly wort. Not sure how to organize it, but it couldn't be that difficult. Meet at a designated time and place, bring X amount of bottles to share. Anyone interested in such a thing?
I fermented one batch out with yeast bay funky town, thinking I'm gonna throw some lemongrass in the secondary of that one, the another batch fermented with Belgian yeast, going to blend that with a batch of wheat beer and rack it on to fresh honeydew
I will be bottling the rest of it tonight and putting it all in the wine cellar to age, it is not going to friends until/unless it becomes palatable, right now it's disgusting! Sour is one thing but this tastes like vomit.
The wife's 5 gallons was pitched with a french sasion, I pitched 05 I believe.
I'll be gone for a while, returning on the 17 th. The sour should be ready to bottle and ship by then. Looking forward to Edworts and the amber!
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