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beer-brewing Ozzy's Sour Program

Ozzy2001 said:
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?
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Yeah, all of that DMS blows off during fermentation.
 
Added 6lbs of peaches to the Berliner. It's fermenting harder now than it did in the primary. Hopefully the rest of the DMS exits.
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Pretty sure the Berliner is going to be a drain pour. I will never do a 15 min boil again. The DMS is insane. I'm going to let it carb up to make sure. But I have a feeling I will be brewing a do over after we get back from Cali.
 
Thegreenchilemonster said:
A bretty saison sounds delicious. Are you going to add any fruit?
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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.

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.
 
Ozzy2001,
 
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!   :cheers:
 
Thanks!

Yeah its definitely rewarding. Really gives you an idea of what makes the beers you like. All the different malts, hops, yeast, and even water chemistry, really effect everything.
 
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