I brewed a 60/40 two row/wheat bug country February 1st. Its rather clear already and i think it has been for a while. My basement has been chilly though. I am moving out of state so I had to keg it for the move. It is surprisingly sour for being so young.
bug country 2014
- Thread starter Jumpman
- Start date
Help Support Homebrew Talk:
secondbase
Well-Known Member
An update on my Bug County beer:
Brewed 1/20/15.
6/18/15 added 1oz of boiled hungarian oak cubes soaked in Dubbonet Rouge for a month.
8/1/15 It has a thick pellicle now. pH is at 3.39, smells like cherry juice, and it tastes sour with hints of stone fruit and vanilla.
Brewed 1/20/15.
6/18/15 added 1oz of boiled hungarian oak cubes soaked in Dubbonet Rouge for a month.
8/1/15 It has a thick pellicle now. pH is at 3.39, smells like cherry juice, and it tastes sour with hints of stone fruit and vanilla.
Just took a sample of a beer I brewed back in January with this beer. Still very lemony and light bodied. a just a bit of earth brett funk in the background. aroma has a lot of hay. Pretty good beer but much milder in flavor than I expected. Unfortunately I dropped the bottom half of the turkey baster I use for sampling into the second beer I was trying to sample. The other two beers I have going with this blend will have to wait on sampling I guess.
