Baby, if you ever wondered – wondered whatever became of me, I’m living on the air in Cincinnati.
Just kidding, I’m carbonating.
the beer engine
Baby, if you ever wondered – wondered whatever became of me, I’m living on the air in Cincinnati.
Just kidding, I’m carbonating.
the beer engine 
What is that Dawson? Looks tasty…Can I get your advice on a munich dunkel recipe fermented with the PC Hella Bock yeast?
Grains:
89.3% Weyermann Munich Malt-Type I
4% Weyermann Melanoidin Malt
2.2% Weyermann Carafa Special II 420L
3.5% Weyermann Cara-Pils
1% Weyermann CaraRed
Hops:
Bittered to 30 IBU with Hallertauer Mittelfruh
Thanks for your help!
Woops, didn’t see the hyperlink to the aforementioned sour…sorry!
BTW, the intended OG is 1.055 for the beer, mash at ~154 deg. F
That seems righteous! Let us know how it turns out.
Belgian dark strong?? Oh wait yours is the control.
Nope … that’s still in the wings. This is a long-awaited sour.
I like a little beer with my hops too.
Heh!
Are you still living on the Midwest Dawson or are you living out on west coast now that you’re with wyeast?
Midwest at the moment … polar vortex and all.
Carbonating at WKRP in Cincinnati … Way to go!
Dr. Johnny Fever!
Wee doggies does that look good! I’m 8 months in on a Flanders Red (Roeselare yeast) in an oak 5 gallon bourbon barrel/5 gallon glass carboy 10 gallon split batch. I just might rack out a third from each, blend the samples and add sour cherry, now that it is at the point of aging where it’s just about the bugs….am I too late? Thinking of going 18 months total from brewday to get Brett maximus. Or maybe solera the oak batch ala Boston Brewing’s Kosmic Mother Funk? Dude…you got me thinking!
The possibilities sound delicious. At 8 months, I’m sure all those elements are still developing, but it’s always worth periodic sampling to keep an eye on levels of Brett, acid, oak, etc. Please keep us posted!
Not to be off topic, but I was wondering if you had any big plans now that 2487 hella bock was available.
I have a couple other beers in the pipeline first, but then I feel like a 2487 Helles is kinda mandatory … you?
I’ve got no temp control for the foreseeable future. I’m just living vicariously through the internets. I am hoping to squeak in a 3 gallon BIAB porter this weekend. Fingers crossed.
Yo MD,
I fondly remember the sour family tree you enthusiastically* drew in BTV #49. I’m assuming that your current (whoops) batches of sour are descended from Jan Roten/Roten Jan and their ilk. If you feel like updating the genealogy, I would be much obliged!
As for me, I tipped 2 different commercial sour beer dregs (some gueuze, and a wild ferment) into some leftover Dubbel 6 months ago. While topping it up just recently, I took the opportunity to taste it, and was pleasantly surprised by the Flemish Red-ness of it already! Looking forward to how it develops over the next 5/10/150 years.
Thanks for the journey. Homebrewing is more fun thanks to you and Chip and Don etc.