I thought 5 at first glance but after closer examination I can't tell. Just hope your LHBS treated it well and pray to Ninkasi
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My rib mop is beer, bacon grease, and bbq.
Lol. That's hilarious. Though probably a good thing if your kid is a teenager.All of my kegs seem to have that problem. I wonder if there is a fix for it.http://www.micromatic.com/draft-keg-beer/taps-faucets-pid-23-41.html
Grain Bill ( might be the problem)
14 lb 2 row
4 lb Pale Malt
2 lb Munich Malt 10L
.5 lb Cara amber 30L
.5 lb Honey
Do you think the munich is a little to much?
I have six of the AIH kegs , no issues except they seem to run dry too quickly.
China is the world's leading steel producer, including stainless. If you don't think that your car, kitchen pots, etc use Chinese steel, you're kidding yourself.
So I made a DIPA and it finished at 1.013. Mashed at 153. Way to malty or caramel tasting. maybe 8 oz of crystal to 5 gallon batch? I use RO and had not been changing PH? wondering if that would be part to blame? Used over 12 oz of hops and you get more caramel than hop? real bummer
Given how the pros do it, I suppose the answer might be brew it again and next time it might have more body.
If you find Flemmish reds with body it's because they have been backsweetened or blended with non-sour beer. It's just not traditionally appropriate for the style.
I believe blending sour beers with newer, non-sour beer is actually a traditional practice. On the other hand the sweeter sour beers that people like today are often back sweetened with artificial sweeteners like aspartame . From what I've read it would be acceptable to add a little body by blending in some younger beer. I think a little bit of body in a Flanders red would be fine as it's not a Lambic or an American sour ale.
I did a poor job of stating my point. I did not mean to suggest blending or sweetening the sour beer is not traditional.
What I should have said is:
A Flemish red would not typically have much body unless it has been backsweetened or blended with non-sour beer. There is absolutely nothing wrong with blending. I'm not a fan of the reds I've tried that were backsweetened but there is some tradition behind sweetening sour beer as well.
They are made in China.