[quote=“Pietro”][quote=“Rookie L A”]
Only 90%? :lol: [/quote]
Well, we have a few guys that think every time a beer gets infected or is fermented too warm, or its pitched too low, its a ‘sour’.
Ugh. :mrgreen: [/quote]
It’s not?! :?
[quote=“Rookie L A”][quote=“Pietro”][quote=“Rookie L A”]
Only 90%? :lol: [/quote]
Well, we have a few guys that think every time a beer gets infected or is fermented too warm, or its pitched too low, its a ‘sour’.
Ugh. :mrgreen: [/quote]
It’s not?! :? [/quote]
No! Its garbage! Dump it!
:mrgreen:
I had a batch go south on me, been making a lot of beer bread here lately as well as flavoring meat with it
I do have to admit, I had a pumpkin brown a few years ago that developed one sexy pellicle and I did bottle it. I used a few of them to brine turkeys/poultry, but had the last bottle right before xmas this year, and I must say, it wasn’t a bad sour!
I think part of brewing those is they do go through a phase (from around month 2-10) where they are UNDRINKABLE. Then they get tasty with age. If they don’t gush.
