Ozzy's Sour Program
Posted 21 September 2017 - 07:57 AM
Took a sample to see if the gravity had gone down at all.....it hadn't. The sample was DMS city. Will that get scrubbed out by the yeast during fermentation.....assuming this most recent yeast pitch will take?
Yeah, all of that DMS blows off during fermentation.
Posted 29 September 2017 - 06:13 PM
- Thegreenchilemonster likes this
Posted 18 February 2018 - 12:22 PM
Not for the competition. Id like to see how it would score as it is. Once you add fruit it will really cover a lot of flaws up. While Id like to do well in the competition Id also like to get better. Using the feedback will help more instead of covering up mistakes.
A bretty saison sounds delicious. Are you going to add any fruit?
I just brewed the Tripel I entered last year yesterday and adjusted based on the critiques I received last year. So Ill be a anxious to see how well it does this year.
Posted 22 February 2018 - 10:14 PM
Hats off to you brewers! I know it is labor intensive (but gotta be rewarding as hell!) I've been doing wine for a number of years but it is a bit of lazy man's work. "Set it and forget it." Most of the best beer I've ever had comes from craft brewers like yourself.
Been lurking your threads a while, thought it time to give kudos. Best of luck in the competitions! The greatest part is even if you don't "win" you still don't lose. Come home to a great brew that you've created.. nothing much can touch that!
"You Have The Right To Remain Fiery"
Posted 12 June 2018 - 01:24 PM
Posted 12 June 2018 - 02:54 PM
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