That's the only place I've bought beans. They do have a roaster there but I've had batches of the same bean vastly differ in quality. For the price it's still a fantastic bean, but when I frequently have four or five different bags that I drink over a couple months, I'd like a little more longevity to my selections.
Over-extraction of the coffee, generally. Oxidation can also exacerbate it as the coffee oils decompose but it starts with over-extraction.
OB/PtL coolship?
Turbid mash? I need to experience that on the homebrew scale as I've been wanting to try it but need to see it done first.
Oof, have a last-minute meeting at 1:30. Otherwise I'd lend you all my natural terroir bb
You're a braver man than I sir haha let us know how it goes. I need to brew up another sour wort. About to bottle my first golden sour on a light sprinkling of apricots.I did it before, years ago. And i forgot to re-research, so we will see how it goes.
If you could post some details in "what's Brewing..." Thread that would be great!I did it before, years ago. And i forgot to re-research, so we will see how it goes.
Wort for sour beer, not turbid mash but high mash temp then sach to bacteria ferment.
To charge fat boy in the north a ton, and all his commie mules.
Oof, have a last-minute meeting at 1:30. Otherwise I'd lend you all my natural terroir bb
Sorry dude, once it's 4pm, it's strictly famiry time. I'd still love to get some of your treats though; we'll talk later
whoa
