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.
Getting the Most Out of Fruit in Beer: Jammiest Bit & Fruit of Many Uses
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While I love the pure expression of malt, water, hops, microbes, barrel,
and time... fruit can make a fantastic addition to a barrel-aged sour. From
a "s...
2 months ago
Whats the thought process behind the T58 and sugar? Just for fun?
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