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The video i promised to make, there is all the moldy goodness!
Your post reminded me of that scene in half baked with Dave Chapelle and Jon stewart. you ever see the back of a $20 bill...on mead?Wonder if anyone has ever blended a sour.... with some mead?
Your post reminded me of that scene in half baked with Dave Chapelle and Jon stewart. you ever see the back of a $20 bill...on mead?
I'd agree with you on this one. At least until you become more familiar with the whole souring process.Maybe use a cleaner fermenting yeast so as not to get in the road of the sour and oaks?
I'm thinking no good getting advice on a brew someone has no idea about Joshua. Eg most mainstream beers aren't going to be as spicey and phenolic as a Belgium brew let alone a Belgium sour brew heck even is you poured me a pint of your soured saison I'm not sure what I'd expect let alone gauge it upon for a supposed par beer.Well that's good to hear guys, thank you!
I plan on trying out my waxing ability and doing labeling job on them... so maybe i'll just hold on to them for a couple months and cross my fingers that they settle down. I only have one other good friend who's probably ever had a saison brew before, so who knows.
I feel like i should do the same brew again, but just souring it longer... and adding some lactic acid like you said buddy, and see if it turns out better?
Also, I think saison yeasts need a little longer than some strains to mellow and come together. So who knowshould how it'll be in a month or 2