tag:blogger.com,1999:blog-7761540065047261845.comments2023-05-06T05:12:29.803-05:00The FermSirRonhttp://www.blogger.com/profile/11964233394272915511noreply@blogger.comBlogger370125tag:blogger.com,1999:blog-7761540065047261845.post-67556497251683894892019-08-09T12:17:15.991-05:002019-08-09T12:17:15.991-05:00I insist you edit the beer value category with a C...I insist you edit the beer value category with a CPMMO!!1!SirRonhttps://www.blogger.com/profile/11964233394272915511noreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-52082132520080086472017-01-08T12:41:36.299-06:002017-01-08T12:41:36.299-06:00(Tasting notes above for a 12 week old beer)
Modi...(Tasting notes above for a 12 week old beer)<br /><br />Modifications: either add more IBUs as a bittering addition and drop the lacto entirely, or pitch the lacto a day or more ahead of the brett strains and hold it 90-100 to give the lacto a head start.<br /><br />Also, the THP flavors are speculated to be a result of all-brett-with-lactobacillus and post/mid fermentation oxidation. Be very careful about oxygen exposureGalileanshttps://www.blogger.com/profile/07001183807613844426noreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-43467366148356271112017-01-08T12:39:38.680-06:002017-01-08T12:39:38.680-06:00This comment has been removed by the author.Galileanshttps://www.blogger.com/profile/07001183807613844426noreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-18514744461598732652017-01-08T12:33:31.174-06:002017-01-08T12:33:31.174-06:00These two bretts combine to make a very funky flav...These two bretts combine to make a very funky flavor. Not sour, the lacto didn't contribute anything noticeable. <br /><br />Aroma: fruity, haylike and horseblanket. Definitely had that sweaty aroma some strains produce.<br /><br />Flavor: little flavor. Sweaty-funk, hay horse blanket. Very small tropical tones, but these are dominated by funk. Noticeably high THP cheerio flavor (which can be aged out in 4-6 months if you're more patient than me).<br /><br />Overall:<br />Not sour at all. Mine finished at PH 4.45<br />Low bitterness. <br />FG 1.002 (0.5 Plato)<br /><br />Lack of sour, bitter, and body all mean this beer is WATERY. I added some lactic acid to the keg to drop the PH lower (4ish) and it helped a LOT with the watery perception. I'm still having a hard time with the sweaty and cheerio flavors and aroma.Galileanshttps://www.blogger.com/profile/07001183807613844426noreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-26904995329079921662015-12-03T05:42:32.786-06:002015-12-03T05:42:32.786-06:00You need more beer have join us.You need more beer have join us.McFadden's San Diegohttps://www.blogger.com/profile/07769077596364489162noreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-39160478257763025282015-06-21T22:15:37.279-05:002015-06-21T22:15:37.279-05:00I made this with a few alterations and it came out...I made this with a few alterations and it came out as my best home brew yet. I added 3 spirals of light French oak and aged it on that for 6 weeks. Racked it to another carboy and let it age for a total of 7 months. It gets some of the fruitiness from early brett and some of the earthy tastes from older brett ferms. I split the uprights on the aging! The fruit and the oak make it taste reminiscent of wine.Anonymoushttps://www.blogger.com/profile/12529056075651111075noreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-91501908449710631052015-04-08T13:18:41.417-05:002015-04-08T13:18:41.417-05:00I see you mention your beer is quite different tha...I see you mention your beer is quite different than the commercial. Do you think it's a recipe issue, water, process? I did brew the generally considered final clone of Arrogant Bastard and ended up with a good beer but completely different than the cloned one, so I'm wondering about the real clonability of those recipes.<br />Cheers!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-50703280919869034792013-10-26T01:14:04.697-05:002013-10-26T01:14:04.697-05:00Some wineries are involved in making their wines a...Some wineries are involved in making their wines and treating the whining public comes second (or not at all if you sell everything you bottle). Wine country isn't a Disney theme park; the first order of business is producing great wine. Stop by Zin Restaurant in Healdsburg, where Rafinelli is usually available by the glass, to try it.Schmendricknoreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-39805740681983454742013-06-29T22:59:01.382-05:002013-06-29T22:59:01.382-05:00Anon - I didn't put anything regarding water i...Anon - I didn't put anything regarding water in the post because every water source is different. And every water source can change throughout the year. In my case, I didn't use RO water, I used local water and treated it with various brewing salts, gypsum was one of them. I'm a big fan of Union Jack myself, which I hadn't tried prior to this post. I have since tasted the commercial version vs. my clone, they're quite different.K Dubhttps://www.blogger.com/profile/04817778226409119983noreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-833482458195029472013-06-29T07:24:02.648-05:002013-06-29T07:24:02.648-05:00If its been a while since you were blown away, mak...If its been a while since you were blown away, make your way down south to the clear lake area, Nobi Public House is a treat for all. Even families. The food is great, with an Asian flair to it, but the beer is 100% craft. A hipsters dream. If you love to NOT see 1 bud, miller, or any other watered down wastes of space the entire time your at a 30+ taps joint. Fell free to treat yourself. I would say 40% - 50% of there taps are IPA's, but always changing. Just bring a hat, so you don't make a mess, when they blow your mind. ha hathe morning after THRILLhttps://www.blogger.com/profile/01270704062111332245noreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-16322975156923066022013-06-24T13:19:48.284-05:002013-06-24T13:19:48.284-05:00I listened to the Jamil show and noted that at the...I listened to the Jamil show and noted that at the end Tasty was discussing adding gypsum to reverse osmosis filtered water. I don't see it in the recipe here? Everything else looks good, thanks for the post. This is one of my favorite IPA's.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-48499079660078187432013-03-02T21:45:34.925-06:002013-03-02T21:45:34.925-06:00This comment has been removed by a blog administrator.freestanding pantry cabinetshttp://www.squidoo.com/free-standing-pantry-cabinetnoreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-72684033875090020302013-02-08T08:51:34.261-06:002013-02-08T08:51:34.261-06:00@mrs.richard, Up there are 15 fine choices (from 2...@mrs.richard, Up there are 15 fine choices (from 2009). I could give you 10-15 more if you'd like.SirRonhttps://www.blogger.com/profile/11964233394272915511noreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-12615926343333513172013-02-07T18:38:03.591-06:002013-02-07T18:38:03.591-06:00I just wanted to know where to go to have some goo...I just wanted to know where to go to have some good beer!!!!mrs.richardhttps://www.blogger.com/profile/08239977636285966633noreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-42402697935710625192012-12-17T21:02:28.981-06:002012-12-17T21:02:28.981-06:00Free State Brewing Company is called so because La...Free State Brewing Company is called so because Lawrence, KS was in the middle of the fight called bloody Kansas during the civil war. Abolitionists resided in Lawrence and would have bloody battles with Missourians wanting Kansas to be a slave state. Lawrence was raided twice, buildings burnt down, people killed. Its a big part of Lawrence and Kansas history.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-80013831569922688372012-12-01T12:12:38.967-06:002012-12-01T12:12:38.967-06:00Aaron - I've still got some of this brew on ta...Aaron - I've still got some of this brew on tap and it is still changing so much. This was a real fun "beer" to brew, good luck with yours.K Dubhttps://www.blogger.com/profile/04817778226409119983noreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-85294954743226341772012-12-01T10:11:55.878-06:002012-12-01T10:11:55.878-06:00About 30% of the yeast in Sanctification is Russia...About 30% of the yeast in Sanctification is Russian River's "funky bunch" blend that has pedio and lacto in it. That would definitely up the sourness.<br /><br />Thanks for posting this -- I'm going to try my hand at it soon. I've got some dregs on a stir plate now. Cheers!Aaronhttps://www.blogger.com/profile/03847603009871350797noreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-82387682324308279722012-08-29T05:13:10.299-05:002012-08-29T05:13:10.299-05:00How did this turn out ?How did this turn out ?Peternoreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-9152107596187466472012-08-04T10:02:20.081-05:002012-08-04T10:02:20.081-05:00Thanks, now I'm hungry! Bring back the "...Thanks, now I'm hungry! Bring back the "Best Bets!"J.R. Ewinghttps://www.blogger.com/profile/03025764913047432098noreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-2340464636206066512012-06-22T15:41:26.050-05:002012-06-22T15:41:26.050-05:00Don't be jealous y'all, but I'm in Bel...Don't be jealous y'all, but I'm in Belgium now scouting the talent. Had a Delirium today. Beer tour tomorrow. Booyah!J.R. Ewinghttps://www.blogger.com/profile/03025764913047432098noreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-85833495574716068662012-06-18T12:42:17.289-05:002012-06-18T12:42:17.289-05:00Riot.
Well done.
Mr. SmokeypantsRiot.<br />Well done.<br />Mr. SmokeypantsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-14787902254294098742012-05-05T09:06:40.332-05:002012-05-05T09:06:40.332-05:00Burping, it's all about keeping it oh so real....Burping, it's all about keeping it oh so real.K Dubhttps://www.blogger.com/profile/04817778226409119983noreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-89610600069809555792012-04-07T18:07:16.831-05:002012-04-07T18:07:16.831-05:00The Astros new ownership understands "busines...The Astros new ownership understands "business opportunity" in regard to mobile Mexican food. I was ecstatic to see "tamale vendors" walking the aisles with tamales on the spot on Opening Day. At one point, they just started throwing them out for free (between inning promo for Texas Tamale Company who sells the product). The future is here, folks!J.R. Ewinghttps://www.blogger.com/profile/03025764913047432098noreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-23116640971303194922012-04-04T19:22:03.978-05:002012-04-04T19:22:03.978-05:00Agree, it seems our collective brainpower does not...Agree, it seems our collective brainpower does nothing but concoct schemes, should be channeled to business!J.R. Ewinghttps://www.blogger.com/profile/03025764913047432098noreply@blogger.comtag:blogger.com,1999:blog-7761540065047261845.post-21884227716984917672012-04-04T17:04:59.850-05:002012-04-04T17:04:59.850-05:00How have we been open for this long and not used t...How have we been open for this long and not used the "business opportunity" tag yet!?SirRonhttp://www.theferm.org/noreply@blogger.com