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Showing results for tags 'sour'.
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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!
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!