Home of the BrewNosers

Hi all,

New member here. I have used the forum as a reference in the past but decided that it is time to get involved in the discussion and the sharing.

I have been brewing at my home in Halifax for about a year and a half. My 10th all-grain batch (a Cascadian dark ale) is getting the dry hop treatment at the moment but it is almost ready to go into the bottles. I am currently enjoying a pumpkin wit, a wet hop amber, and an abbey-style dubbel.

I have just recently read Sparrow's Wild Brews and Tonsmiere's American Sour Beers with a view towards started some sour brewing myself. Is anyone currently brewing beer beyond the influence of brewer's yeast? What are you working on and how is it going? I think I am going to start by finishing a beer with Brett. A Flanders red would probably come next if all goes well. I would love to get into Lambic and Gueuze but I don't know if I want to do something that takes so long to complete.

Cheers and I look forward to discussing and sharing with you!



Lucas

I currently have 1/2 dozen sours on the go including flanders red and gueuze. I've been sitting on them for 2+ years with pretty good results so far. Sounds like you are reading the right material to point you in the right direction. Lots of us on the board have different sour project on the go

Welcome!

Hello, and Welcome.

Welcome,

I currently have 2 sours going on, and can't wait to brew more. Currently I have an flanders brown and a berliner weiss on, planning to make flanders red and a rye berliner weiss shortly.

Good to hear that there are plenty of people with sour beers on the go. Hopefully we will be able to exchange bottles sometime down the road!

Welcome aboard! Did a couple of collab brews, Flanders Red and Berlinerweisse, now just have to keg them (2 years on). I'm expecting the Berliner to not be great, as they are best drunk earlier.