Obviously there's no way I should be drinking this yet but the last lot ran out today and I just had to test it. It needs to be in the keg to develop for a couple of weeks and it should be absolutely killer by then.
I'll be getting the next batch on next weekend; I think I am going to try the same recipe with a little candi sugar and T-58 yeast and Belgianise it a bit.
Brewing Hoppier Sours for Aging: Barrels of Rings
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This is the first in a series of posts each covering an aspect of brewing
mixed-fermentation barrel-aged beers where my opinions have changed
significantly...
11 hours ago
Whats the thought process behind the T58 and sugar? Just for fun?
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