Recent content by Hambone

Hey Dave How did this go? Cheers

Awesome. Well done.

Hey mate how'd this go? Cheers

Day 14 SG 1045 down from OG 1066. So did a 20 min boil with 5g each of Simcoe, Amarillo and Galaxy at 10 min. Now I will ferment with US05 at 18Degrees Celsius.

Have a good one all.

OG was 1065, SG 1060 today after 1 week. Tastes slightly sour but malty in the mouth after that. Probably leave another week then do the boil.

Ok great thanks for the advice. Cheers

I've never even tried a sour, yet here I am trying to make a sort of a one.

Hahaha maybe.

I already posted about this on general brewing techniques prior to finding this thread. I thought I would try a little sour experiment with a Kombucha SCOBY to see what happens. I made a 5l wort with pale malt extract and steeped pilsener grains. After guidance from Milk the Funk, I intend to...

Thanks to Dan and Paulyman. Both those resources have been excellent.

Ok so day 3 in the FV. Yeah I'm after a beer like a kettle soured beer. According to a you tube video you need to do the boil to kill the bacteria to avoid bottle bombs. Milk the Funk has also been an excellent resource.

Ok so here we go. I made a simple wort of 1kg LME with 100g of steeped Crystal Malt. Brought to just shy of the boil to pasteurize. Cooled the wort and put into this 5l vessel. Then added some Kombucha starter and a SCOBY. According to Brewing Basics, I will let the SCOBY have it's way...

Found a bit. http://www.milkthefunk.com/wiki/Alternative_oBacteria_Sources

Thanks, I'll try and find it.