Home Brew Maggots

[Vegetable Lasagna]

That sounds awesome. I'll have to give it a try.

[Peruvian]

Maybe I'll skip the carapils if the wheat will do most of the lifting on mouthfeel and head retention.

[SB]

like

[Peruvian]

Here's the recipe I've come up with. I'm all about simple malt bills and round numbers.

Malt:
10lbs 2 row
1lb Crystal 60
1lb Midnight Wheat

Hops
.5oz Simcoe FWH
.5oz Magnum 60 min
.5oz Simcoe 20 min
.5 oz Amarillo 10 min
.5 oz Cascade 10 min
.5 oz Cascade 0 min
0.5 oz Amarillo 0 min

I'm waffling on either Chico or Conan for yeast.

1.0 oz Amarillo 4 days Dry Hop

I won't be brewing this until July 11 or 12, so I've got some time to tweak it.

[~mikey b]

Columbus IPA from MoreBeer is missing something. It's me. I think I'm doing it wrong. Not bad. Not great. Sorta good I guess. I'm just not getting what I want. I'm going to share it. I work with several philistines who have been hounding me for beer. I'll just give it away and ask for opinions. Someone might love it.

[SB]

maybe the hops or the grains were old

[bean]

^ doubt it.

telemike, what's the recipe? What's your process like?

[Name Redacted]

What all of your friends are saying:
http://www.theonion.com/article/home...conclusio-3147

[SB]

Been reading Tonsmeire book on American Sours, feel myself being pulled down a dark path.

http://www.themadfermentationist.com/

[SB]

this years haul

[SB]

Step mashes take forevah

[SB]

[SB]

fkna

[Captain Awesome]

fkna

That's awesome... I'm jealous. When you see my setup, you'll have to promise not to hurt yourself laughing...

[SB]

No worries, it's all good. Took me 10 yrs b4 got this rig. You make beer on commercial rigs.

Fak it's been a long brew day. Broke my 6.5 glass carboy, no injuries, it wuz full of starsan. Could of been worse.

[SB]

swamp coolers keeping sour beers fermenting happy

[Peruvian]

Swamped

[mtl_ripper]

My stout done soured, was too busy an forgot it in primary bucket for like 20 days :/ a fruit fly got in and brought bugs. Gross. so I am going to drill the lids so I can install proper airlocks, and only do 1 batch at a time when I'm busy...

[SB]

It may age out, like a year or two.

[SB]

Oar pitch sum Brett and call it sour experiment

[mtl_ripper]

Heheh I don't think it's going anywhere but down the drain. It tastes nast

[criscam]

Heheh I don't think it's going anywhere but down the drain. It tastes nast

I agree w/ scotty. if you have the space and extra equipment (sounds like you need to invest in some glass) just call it an experiment. add some bugs and giver another taste in 9 months.

[mtl_ripper]

Interesting idea!

[SB]

Oh yeah, dont pour it. Some breweries have sour beer batches go two even three years before it ready but sometimes never. You gotta give it time, lot like cider minimum of a year and then some. You will want to have extra siphon, buckets/carboys, air locks and such but it could be totally worth the effort. Find a closet away from your "clean" beers and let it go.

Check in over at the Mad Fermentationist and edjumacate yoself.

[bean]

If it smells and/or tastes terrible it probably won't get better. If it tastes fine but is just sour then you might have a keeper.

If it tastes like vomit or dirty feet just dump it now.