You need to contact a wholesaler or two.
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I can't put my finger on it... but there's just something wrong about lowering scores for a lack of intangibles.Not sure I understand? I can see it easily being a difference maker when you get to that point. If it knocks the Overall Impression down to an 8, Flavor to a 15 or 16, and Aroma to a 9 or 10, you're already 10 points in the hole.
If something's intangible, you shouldn't notice it anyway.
So you lost points because someone noticed that they failed to notice what wasn't there.
Maybe they chose their words poorly.
Precisely my thought. At 7% its not easy to rip through a couple 750s on a hot afternoon
What I meant was there is a difference between blending and back-sweetening. From what I've read about sour styles and heard in interviews with Jean Van Roy, is that blending is traditional, done to achieve balance. The sugars in the younger beer come from using raw grains that provide unfermentable (or slowly ferment able) sugars to the beer. Back-sweetening with sugars (aspartame and saccharine) and syrups is a newer practice meant to attract a younger demographic to Belgian beer (think Bud Light Lime or wine coolers) Yes, both methods add sugar to the finished product but from different sources and for different purposes if my understanding is correct.
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.
Well the Omega strain took my 6 gallons of wort to pH 3.1 in just about 16.5 hours.I read a while back, I think on milk the funk, that brewers were using these probiotics to sour beers. I guess I'm just a bit freaked out by it. Makes me wonder how low they would eventually go. I understand the need for speed, but its not my need. Ive got time. I wonder sometimes if american sours are going to follow the IPA trend by going sourer and sourer.
Just an update...gave up on my poor starter last week but it's been sitting in my (hot) garage for a week. Noticed yesterday there is a big white furry thing on the surface. I'm dumping this anyways but curious what it is.
Why is that a credibility problem? According to the explanation from WL on line they changed the name of the product when they became aware of the true nature of that yeast.WL has a credibility problem. Growing yeast in a pouch doesn't help that.Am I missing something?
Maybe the trois blend issue with the Saccharomyces?