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Got an awesome box of home brews and some locals from @bucknuts . Unfortunately his brett saison completely shattered in transit. I'm surprised the box wasn't returned actually, it was soaking. Glad everything else made it safe though, cant wait to dig into the home brews. What are the two bombers? Thanks man!
View attachment ImageUploadedByHome Brew1423679259.272091.jpg
 
Got an awesome box of home brews and some locals from @bucknuts . Unfortunately his brett saison completely shattered in transit. I'm surprised the box wasn't returned actually, it was soaking. Glad everything else made it safe though, cant wait to dig into the home brews. What are the two bombers? Thanks man!
View attachment 255662


Mmmmm. Jon homebrew.
 
@SandstoneCityBrew great news! It was smooth, albeit a looooong time coming. Hope you like the little extras. :)
 
Got an awesome box of home brews and some locals from @bucknuts . Unfortunately his brett saison completely shattered in transit. I'm surprised the box wasn't returned actually, it was soaking. Glad everything else made it safe though, cant wait to dig into the home brews. What are the two bombers? Thanks man!
View attachment 255662

******* it! I suck that Saison was the main one I wanted you to try. Sryp is a smoked rye porter and fhr is farmhouse rye
 
I want you to know that I hate you [email protected]ive compulsive disorder is a disease! :D
finsfan I like a moderate level of sourness so I fermented the beer out with Wyeast 1214 and then I used Wyeast 3763 Roeselare Blend. I added a little wort when I pitched 3763 and eventually i racked it on to 4 pounds of cherry and the last 2 weeks on pinot noir soaked cubes.
Edit I also added an assortment of dregs of various sours across the year it was in the fermenter
 
I want you to know that I hate you [email protected]ive compulsive disorder is a disease! :D
finsfan I like a moderate level of sourness so I fermented the beer out with Wyeast 1214 and then I used Wyeast 3763 Roeselare Blend. I added a little wort when I pitched 3763 and eventually i racked it on to 4 pounds of cherry and the last 2 weeks on pinot noir soaked cubes.
Edit I also added an assortment of dregs of various sours across the year it was in the fermenter

Dang, that sounds fantastic!!
 
It's my first attempt at a sour beer and I'm really happy with the way that it turned out


I was really happy with how it turned out too. If Ryan knew what I know he would have been sucking the cardboard dry a few hours ago.

Edit: yeah, I am a dick, blame it on me being drunk, and blame that on finsfan.
 

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