2604 replies to this topic

[HVB]

Tried capturing the color of the Red-X wheat I did. This was 6.5#'s of Red-x and 4.5#'s of white wheat.

 

[neddles]

Very pretty.

[SchwanzBrewer]

I'm thirsty.

[HVB]

No hazy IPAs here!

 

[Poptop]

Mighty sharp looking beer you have there

[positiveContact]

facebook booooo!!!

 

I'll see it later.

 

my not so clear American amber

 

[Poptop]

Getting thirsty. Hug?

[HVB]

facebook booooo!!!

 

I'll see it later.

 

my not so clear American amber

 

 

It may not be clear but it looks tasty!

 

I only use FB because for some reason the board will not let me use Google photo links anymore.

[positiveContact]

It may not be clear but it looks tasty!

 

I only use FB because for some reason the board will not let me use Google photo links anymore.

 

weird.  that photo I posted is hosted by google.

[positiveContact]

Getting thirsty. Hug?

 

as long as I don't have to set down my beer

[Poptop]

One of these days I'm gonna post a pint dammit. Just can't seem to do it from an ipad and I don't use the computer at home b/c I sit behind one all day.

[positiveContact]

No hazy IPAs here!

 

 

impressively clear!

[HVB]

Brown ale that was aged in a Sam Adams Utopias barrel for about 9 months and then moved to a carboy with brett brux for 2 years.  Kegged this back in 2013 and it is still very nice.  Crystal clear but I could just not capture that in the picture.

 

[Poptop]

Holy Smokes, that is quite an aging history on your beer. 

[HVB]

Holy Smokes, that is quite an aging history on your beer. 

I also sampled an American Wild that I started back in 2010.  Pretty happy how it came out and it is still drinking pretty good.

[Poptop]

So, by adding the funk, the beer gets funky right?  What would constitute it being "still pretty good?"  If it's all about the noble rot thing then doesn't it get better the more gnarlier it gets?

 

I only ask b/c my testicular fortitude and taste buds have not caught up with trying brett et al

[HVB]

So, by adding the funk, the beer gets funky right?  What would constitute it being "still pretty good?"  If it's all about the noble rot thing then doesn't it get better the more gnarlier it gets?

 

I only ask b/c my testicular fortitude and taste buds have not caught up with trying brett et al

Like any beer it can change over time.  I have had commercial sours that are excellent and 6 months latter the same bottle is not good.  So by still tasting good I mean to say it has not changed much from where it was the last time I had some, for that beer most likely 6 months I kind of forgot about it.

[neddles]

Drez, have you been forgetting about these sours for the purpose of aging or forgetting because you just find yourself drinking less and less sours? Good looking beer BTW.

[HVB]

Drez, have you been forgetting about these sours for the purpose of aging or forgetting because you just find yourself drinking less and less sours? Good looking beer BTW.

Not drinking any less sours that is for sure but these days most of my sours are commercial.  I think, to be honest, a kegged sour for me loses some of the appeal.  When I think about having a sour I look for a bottle not something on tap.  I plan to most most of the beer over to 500ML bottles and I think they will get drunk much sooner than if I leave them in the kegs.

[neddles]

Not drinking any less sours that is for sure but these days most of my sours are commercial.  I think, to be honest, a kegged sour for me loses some of the appeal.  When I think about having a sour I look for a bottle not something on tap.  I plan to most most of the beer over to 500ML bottles and I think they will get drunk much sooner than if I leave them in the kegs.

Cool, got it. So just making less these days? I can see the appeal in a sour from the bottle.