The airlock was bubbling away in less than 24 hours. Relax and all that...
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I would "proof" it by hydrating and seeing if it foams. If so, fire away.
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If you want to experience astringency go to your local well stocked bar and ask for a taste of Campari. Now here's where it get's tricky. Ignore the smell, appearance, and taste and just think about the sensations as you drink it and afterwards on your palate. It will not take much unless you are Italian in which case you probably had it on your pacifier as a child.
bad sanitation at bottling.
Interesting. How do you know that's one of the problems?
I don't know why but very often when I drink relatively low quality homebrews, I taste astringency and some phenolic off-flavors that I can't describe very accurately.
Ok, I'll bite.In this case you would have to ask for the brewery together with the recipe, otherwise the beer wouldn't be the same.
Given the recipe and the ability to entirely duplicate the process and ingredients, my pick is Cantillon Gueze.