Ressurection

It’s about time I started writing here again.  It’s been too long.  Any followers out there, I’m sorry for the long delay between posts.  It has been very busy at home; however, my brewing life has continued apace.

Tonight I finished packaging a beer I soured with my sourdough starter.  Don’t be surprised if you see a bread post or two in here, sourdough bread is also a product of fermentation, as is cheese another avocation I’ve picked up since the last time I hoisted a pint with you. The sourdough provided a nice, clean, lactic touch to my kettle-soured blonde ale.  I actually made a mistake:  I wanted to sour to a pH of 3.5 but made an error in keeping the wort warm.  It got too warm and killed off my lacto, stopping souring around 4.0.  Turned out to be a serendipitous mistake:  The beer is tart, but still very drinkable.  I’m happy with it.

My promise to the blog:  I’ll write at least once a week.  More often if I have something to say.  Over the last 18 months I’ve picked up a tip or trick or two that might be of interest, kettle souring is one.  There’s some new gear, some new recipes and from the other half of the family, wine.  So thanks for reading and do comment if there’s something I’ve missed or if you have something to add to a post.

Cheers!

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