bwarbiany said:For those of you (and I'm one of them) afraid to do a sour due to introducing cold-side bugs into your brewery, there are still options... I do a gose with 25% acid malt, which gives me a sour without introducing any errant bacteria. You can do that for a gose or a berliner weisse rather easily. Or, you can try the sour mash option. Yes, it relies on bacteria, but it's all on the hot side of the house, so no bugs get anywhere near your fermenter or kegs/taps/lines.
Worth a try if you want to do a sour but don't want the hassle of the bugs.
ClayHenry said:Oyster stout. To me, that is the epitome of putting weird stuff in beer just for the sake of doing it. But, to each his own...
beergolf said:This thread is very interesting. Shows just how different everybody dfeels about certain styles.
I will never brew a lager. I just don't like them. Too much hassle with fermentation temperatures and all of my top 5 styles of beer are ales which is about all I tend to brew for a given 4 season cycle thru the year.
Something about shandy's I can't stand. I'm allll about hefeweizen's, cream ales and wheats. But I have never, and likely will never, make/like a shandy.
dinnerstick said:what's a shandy in your parlance? to me it's beer mixed with soda, if that's the case then i can guess what the 'something' is about them you cant stand- perhaps the soda?!
(not to be confused with the british 'hand shandy' that's more of an activity)
IPA
I said I would never brew a pale ale but I am going to do a SN pale ale clone next. I love that beer.
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