If that's the definition of friendship, I am truly blessed.
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+2. German food rocks.
Whooee vert1, Winter did come, and quickly. I just managed to get some garlic in
I am way behind, but hey I actually made a starter this morning!
Yesterday I got a seed catalog in the mail. good grief....but I guess bama and centralcal are planting right now?
I have a couple monster kohlrabi....anybody try to make kohlrabi kimchi?
I certainly would not toss any beer without giving it a taste first. If that's a brett pelicle it may turn into something wonderful.
Even for us old pharts, it's a splendid time to be a homebrewer. I don't think a day goes by when I don't learn something new about beer and brewing.
Yay Tom!! Good to see this glad for you. Best of adventures to you. hope you still
have some time for the science side of the equation as well.
Kegged my oud bruin with the WY private release Oud bruin blend. No noticeable fusel alcohol aromas or flavors even fermenting at 80-82F more or less from the get-go. No weird off-flavors derived from the yeast either. Hardly any sourness or acidity noted and a fairly high FG remained (I did mash around 157F with a dextrinous grist) of 1.025. I am not too concerned as I was brewing this one for a blend with another Oud bruin that is a year old and hovering around 1.006 FG (a bit too low for my tastes for this style).
I left the keg at moderate basement temps around 70F and will check on it in a mos or two to see if the acidity has increased and/or the FG has dropped. I am hoping for both. So far, a bit unimpressed by this blend. Definitely not drinkable in 6-8 wks (providing I did not micro-aerate).