JonGoldensnow
New Member
Hey!
Been visiting this forum now and again ever since I started brewing (about 3 years ago), but never got around to making an account until today. This place is a great source for inspiration and information, so it's about time I guess...
I have almost 50 brews behind me. Some bad, some very bad, some good and some really good. Always looking for new styles to brew.
Got the "brett-bug" earlier this year and been making a lot of funky and/or sour beer since then.
Atm we (I brew with my father) have:
- A Thomas Hardy-clone with date- and cherrysyrup in primary
- An imperial oatmeal stout @ 12,4% in secondary
- An English barley wine @ 9,4% in secondary
- A "fake" lambic (fermenting with half a pack of US-05 and the bottom dregs from 3F Oude Geuze, Golden Blend, Armand & Tomme, Boon Kriek Mariage Parfait, Mikkeller Spontancherry Fredriksdal) in secondary
- A sour apple ale with homegrown apples, homegrown wild yeast, lactobacillus and half a pack of US-05 in "primary"
- An other sour apple ale experiment aging with oak cubes in secondary
Last weekend we bottled a 100% Brettanomyces Bruxellensis Trois DIPA with ****loads of NZ hops and today we're gonna bottle a Champagne and Brettanomyces Claussenii fermented beer.
We call our homebrewery "Bronxeng Brewery".
Besides being a dedicated homebrewer I'm also a father of three pretty kids and husband to one pretty woman. And I do a lot of manual labour, so I'm pretty much always tired and get drunk after having ONE beer.
Cheers!
Been visiting this forum now and again ever since I started brewing (about 3 years ago), but never got around to making an account until today. This place is a great source for inspiration and information, so it's about time I guess...
I have almost 50 brews behind me. Some bad, some very bad, some good and some really good. Always looking for new styles to brew.
Got the "brett-bug" earlier this year and been making a lot of funky and/or sour beer since then.
Atm we (I brew with my father) have:
- A Thomas Hardy-clone with date- and cherrysyrup in primary
- An imperial oatmeal stout @ 12,4% in secondary
- An English barley wine @ 9,4% in secondary
- A "fake" lambic (fermenting with half a pack of US-05 and the bottom dregs from 3F Oude Geuze, Golden Blend, Armand & Tomme, Boon Kriek Mariage Parfait, Mikkeller Spontancherry Fredriksdal) in secondary
- A sour apple ale with homegrown apples, homegrown wild yeast, lactobacillus and half a pack of US-05 in "primary"
- An other sour apple ale experiment aging with oak cubes in secondary
Last weekend we bottled a 100% Brettanomyces Bruxellensis Trois DIPA with ****loads of NZ hops and today we're gonna bottle a Champagne and Brettanomyces Claussenii fermented beer.
We call our homebrewery "Bronxeng Brewery".
Besides being a dedicated homebrewer I'm also a father of three pretty kids and husband to one pretty woman. And I do a lot of manual labour, so I'm pretty much always tired and get drunk after having ONE beer.
Cheers!
