Dollar_Bill

Long age sour update. Golden sour with bootleg solera 2015, 9 months old - only dropped 0.1 in pH to 3.6 from February. Kinda bland with not much character. Added 1oz of 50/50 light and medium French oak cubes. Will age a little longer then add fruit to try and help it out. Flanders red with boo...

So I removed about 8 trees opening it up a good bit. Plan on borrowing the tree limb trimmer from work this week to reach some higher limbs and vines to thin it out a little more. I tested my soil pH and it was 6. Now, I am not exactly sure if I have St. Augustine. Looks to be a mixture of some thin...

So my backyard is looking pretty rough. I had a big takeover of burweed that I killed with atrazine (I know I’ll have to keep treating those) and was left with a lot of dirt. Most of the backyard does not see sun until the afternoon and with the growth of all those trees, it gets little sun at that....

What Boss said. Installing LVT myself right now and am using a utility knife or the table saw. ...

Keg and barrel ...

On tap: [b]American Barleywine [/b] - Brewed October/November. [b]Creme brûlée Wee Heavy[/b] - wee heavy with lactose, caramelized sugar, and vanilla. [b]Orange Berliner Weisse [/b]- made with philly sour yeast. [b]New Zealand Pils[/b] - brewed with Nelson and rakau hops and the new bootleg...

Think I’m going to try this stuff in a kettle sour first. Sour for 24hr at 95 then pitch OSLO and let it drop to 85. See how it handles acidic environments. ...

I have used it twice and like it so far. That hop combo is probably the best IPA I have brewed. ...

[quote]I am also going to add 3 oz lemon zest. Do you think that’s enough for a one gallon batch?[/quote] I brewed a lemon cake ale and used 4 oz lemon zest in the boil for a 5 gal batch and it came through well. 3 oz for a gallon batch might be too much. ...

Pretty sure it was only 1 dram for 5 gallons. I have used a lot of their other flavorings and typically 1 dram is enough. ...