« on: July 06, 2010, 11:39:20 AM »
Sour cherries are GREAT in Lambics (heard of a kriek?). Supposedly the Balaton is the closest you can get to the Morello cherries in Europe, as the Montmorecy cherries are not as good for beer.
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Forgot to add: I would not recommend Red Brick Station. No offense to the previous poster but I have had their beer 2x in the last year and the last time I had their stout and it was not drinkable. I left 2/3 of a pint on the table. And their food was horrible. Really.
I am using ph test strips to measure my ph I have 4.4ppm magnesium in the water. I have about a pound of 60L crystal malt. My IPA I had 1.5lb victory malt and a pound of english crystal malt about 145L
It was definitely and interesting watch. There was one thing mentioned that I saw a problem with. There was a statement that the CO2 holds a cloud about the wort not allowing anything to get into it. Well, what about the first 4-6 hours when there is not activity? It's not as if you pitch and magically CO2 starts. Is there something (like a cheese cloth) placed on top during this time period?