Greetings from a lazy saison brewer and ex floor maltster from Sacramento CA

[AltBrau]

way back in 2022

Apologies I guess for the use of the words "back in" in a sentence. Didn't know that was triggering for folks.

 

[Brew Cat]

it just seems so long ago 2022
I prefer pre pandemic or post pandemic as a timeline

 

[Donoroto]

Welcome to Brewer’s Friend. We’re a fairly active community here, and love getting and giving advice. I lean towards German and British beers.

 

[Zambi]

Apologies I guess for the use of the words "back in" in a sentence. Didn't know that was triggering for folks.

Nah, we just like to wind people up a bit at times

 

[Bigbre04]

never used the sour pitch, always felt like it was cheating. I would make the wort and add goodbelly sit it on my furnace hold the temperature then monitor with my taste buds and ph meter. Then boil it when I liked the taste.

The advantage to the sour pitch is that the lacto is so fragile. it cant survive over 7ibus. SOOOOO it allows me to safely do "sours" in my normal fermenters without running the risk of contaminating other beers. honestly its a game changer for production brewing.

 

[BarbarianBrewer]

Welcome to the forum @AltBrau !

My only connection to farmhouse ales is book Historical Brewing Techniques - The lost art of farmhouse brewing by Lars Garshol that my daughter got me for Christmas this year. I'm only a couple chapters in but it's fascinating to read how all beer brewing likely started; a farmer malting his own grain and inoculating with the family yeast ring or paddle.