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Found 4 results

  1. I've been working on this one for awhile and it is, by far, my personal favorite recipe yet. Made with grapefruit, coriander, lactic acid, and sea salt, in a wheat/pilsner base this beer is a great representation of the German goses that are making a comeback, especially here in the states. This is a great introduction into sour beers for those that have never had them before because it's not overpowering like some sours can be. Slightly sour with a slightly salty finish, and a LOT of grapefruit flavor/aroma, this is an excellent beer. A little gose history: http://www.germanbeerinstitute.com/Gose.html Keep in mind that you don't HAVE to use grapefruit. You can use any fruit you like, or omit the fruit altogether. But I found that grapefruit works very well with the lactic acid and salt. Get your Salty Dawg HERE! Cheers!
  2. My first attempt at brewing left a lot to be desired. The American Lager fame out horrendous, though I have been letting a few bottles age out of curiosity, and the last one I tasted was slightly better than I remember, but still seems off. My second batch I controlled the temperature much better during fermentation, was extra clean. I used a standard Weissbier refill and boiled 1 ounce of Cascade hops for 5 minutes before adding the HME to make the wort, hoping for a slight citrusy touch from the hops (they were given to me, didn't want to waste them). Bottle conditioned for 4 weeks, and just tried my first bottle. It's drinkable, has a slight molasses smell, and a little bit of sourness to it. Not flavored that much like a wheat. Is that sourness normal? Did something sneak into my brew despite my extreme attempts at sanitation. Will it condition out more? Thing is I'm a fan of sours, lambics, gosse. Even recently returned from a trip to Europe where I tried some great beers in Belgium. Doesn't stack to those flavors at all, but I'm not particularly put off by a bit of sour. I'll let it age awhile more before trying another bottle. Time will tell. I wonder though if something did sneak in, does that mean my LBK might be difficult to use for standard recipes now? I read that when you brew sours intentionally, it's best to not reuse the gear for standard recipes? Either way. At least it's drinkable this time. Next up is a Long Play IPA, and I plan to do it straight with no additions.
  3. Here goes nothing! I'll culture these starters in a 105 F water bath for 24-30 hours before pitching in wort tomorrow.
  4. Hey everyone, Wolfpack Brewing here. I was feeling a little intrepid and ran up to my local home brewing shop. I bought a 2 gallon bucket with spigot, airlock, and sealing lid along with a Mr. Beer Canadian Blonde can. I started this brew on Sunday night. I made the beer according to the directions, but I added 1 cup of dextrose to the wort in order to later add Lactobacillus to make this a sour blonde (yes, yes, bring on the jokes). I poured everything into the bucket, and perhaps added a bit too much water. When I came home today from work and checked on things, I noticed that the airlock had overflowed and liquid was pooled on top of the lid, but the lid was sealed. I carefully poured off the liquid and dried the top. I also quickly removed and cleared the airlock, blocking the whole in the lid with a clean sheet. I did sample the overflowed wort and tasted some alcohol, sugar and yeastiness. Other than the yeasty flavor, I didn't notice any off flavors. I have not added the Lactobacillus yet. Is this batch ruined because it overflowed, or am I still good to go and let it continue to ferment? Thanks guys!