How did you like that Bad Sons? I've seen them in the packys around me but haven't pulled the trigger on buying anyMikeUSMC said:
Good call! How are you kettle souring? I use the Omega lacto blend for kettle sours. It's an absolute beast. Sours to 3.5 in only a few days with a healthy starter.Dane said:Alright. I like hearing that. That batch went fast. I'm brewing a veil double apricot inspired gose on Saturday and using the yeast cake for a NEIPA next week. Should be fun.
Sounds delish! One of favorite parts of the Omega strain is that the temp can stay ambient, but still super sour with a quickness. I also have a heating blanket to wrap carboys in for saisons/sours.Dane said:Nice. yeh Omega blend is a crisp and clean sour. I'll be using a probi lacto blend and a handful of grain. Cool to 110°-100°f pitch. Flush headspace with co2 clamp shut. Hold at 100°f with a heating pad wrapped around kettle. should take about 18-24hrs to get 3.8-3.5. won't be as super clean as the Omega but won't be puky or poopy either. Should be sour with a slightly fruity funk. We'll see tho.
I like that Lupefied one a lot. Definitely worth trying out.DeBo said:How did you like that Bad Sons? I've seen them in the packys around me but haven't pulled the trigger on buying any
The beer is amazing! was a little bummed out they have a 2 beer limit for onsite consumption now. Even though they let us have 3 yesterday...lol I always bring a D&D with me so I can indulge a little more then I should but that doesn't fly anymore at hill. Something must have happened because there was police constantly cruising up and down the road. Every other time i've been there we didn't see any police the entire trip, and it's way out in the middle of nowhere on some country dirt roads. CheersThegreenchilemonster said:Hill Farmstead makes some killer brews! I've heard their brewery is a beautiful place to visit. I'm sure it's a great time of year to pay them a visit.