This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
It's still being done... By home brewers in my area unfortunately!I had always heard as well that it was soured with soured guiness as well... obviously with nothing to back it up.
AFAIK, that's an urban myth. Although possibly it was done in the past.
Thanks Amanda, forgot about how to Google momentarilyEasier than me saying 'it's the thing that bitters or hot sauce usually get packaged in'. Which isn't too terribly descriptive.
Goddammit. Why did we not think of this? Perhaps we should now keep quick infused hop tinctures around like we apparently do with habenaros (husband has a woozy bottle with a clear liquid in it that just says "Habenaro" - kind of scares me a bit)... wonder how long you could let something like that sit in a woozy bottle without it getting weird. Huh.
Looks like you've got an experiment on your hands!
Nice article, Drew. For the IPA, couldn't you do a whipping siphon hop tincture in lieu of dry hopping (as mentioned on page 75 of the Experimtal Homebrewing book) or use a draft infuser in a keg to keg transfer (page 77). If one has the equipment, why not, right?
Old is the new cool!Thanks for clearing things up, Gary, I'm just stoked to hangout and drink (mostly) homebrew with all you cool folks!
Some of us are just old folks! See you at the NHC!
One can hope....
We can't mix the two classes of beer.
Another way to think of it is, pH is just a number and your beer came out tasting like 'this'. If the beer was too harsh or tannic, you know you need to adjust your processes to produce a lower number. If the beer was too crisp or tart, you know you need to boost the number.
Its a reference standard that helps you 'tune' your beer.