My first sour beer, a Flander's Red. Kegged a couple weeks ago and almost gone already!
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I'm tired of being 4 months behind. Lets start over.
First off, mind blow. I met a dude today who brews good beer and didn't know what this forum was, or AHA was, or that there was an NHC. How can that be possible?
This weekend I'm brewing a Vienna, an APA, and a Nothern Anglo-Land Brown. Intentionally, none of these will meet the mandates of the poobah guide, nor will I pay to be told how they don't meet. Nor will I post recipes to be told what I want or don't want.
Its official my friends, for most of us style don't mean rip for the next 9 months.
Ooh, that reminds me... Hey, how much nestles quick is appropriate for a light lager?
Another data point that might be worth considering is targeting a final gravity and letting that determine your OG to get the right ABV. St Bernardus has a FG of 1.010 which means that an OG of 1.090 will be 10.5%. Since you'll be barrel aging this beer, I can see bumping up the OG to stand up to it, but for general BDS purposes, I thought it was an interesting data point that St Bernardus finishes so dry.
I'm also intrigued by the blend of yeasts you mentioned and will try that on my next attempt. One of the best examples of BDS that I've had from a US craft brewery is from Pfriem and it turns out they use the Leuven strain of yeast. This isn't available to homebrewers currently, but maybe a blend will get close. Here is an article that discusses the Pfriem beer:
that is a full cooler. is that the 100qt?
Since you have done several extract batches, I would do one of those you have done already and compare them!
As a default either Denny's Wry Smile IPA or the Waldo Lake Amber are winners with me. Those recipes are ubiquitous because they are tried and true, not to mention award winning.
I use Oxyclean and once or twice a year a good scrubbing with Bar Keeper's Friend to get all the stuck bit off.