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Though its never too early. Water.

I'm compromising. Kombucha with lunch.

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And I feel like I could fly, and everything's so right...yeah, everything's so right
 

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I soured mashed a few beers and I dont find that its bad. I agree that they are not complex enough but if you want a slight sourness. Why not?

I would agree that it's okay for a berliner weiss, gose or other "simple" sour that will have other flavor components to it that will give it some depth. But any of the traditional sours I think it will fall flat. And the rush to market before off-flavors have a chance to transform will definitely produce terrible results.
 
On the coffee, my head and back are killing me. Debating on sticking a bottle of Mosaic saison that was bottled Saturday in the fridge for a carb check. Bottles are already clear and look to have completed fermenting the sugars but only one way to know for sure...
 
Finally came around to sour beers?!







That rye IPA looks fantastic. Cheers!


Hell yeah, threw dog toys in both my fermenters this morning.

Rip off artists, pfffft.

Midwest rep.

[ame]https://www.youtube.com/watch?v=YcgSXljK1pA[/ame]
 

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