Portland would be great. So much to do in the city and you can drive a few hours and get to other great locations around Oregon (and Washington).
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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?