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Any Home Brewers?
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OOOO! Sours! We're just getting into sours. About two years now. We have a flanders red that's about a year old on tap now and a flanders brown that's about 7 months old finishing up.
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I have a pale version of a Flanders that has been fermenting for 16 mos, need to put half on local apricots and bottle the other half. Nice sourness right now!0 -
I never came back here to answer any questions! That brewers meeting was a lot of fun, and I've since been to another that was ALSO a lot of fun!
I used RO water for the first 2.5 years of brewing, but recently switched to plain ol' Pittsburgh tap water (I got a water profile from our water provider - our water is basically middle-of-the-road - really good for ambers and browns, and sufficient for stouts. If I were to do a light beer, I might do a 50/50 blend of RO and tap. But with my FIRST brew using tap water, my efficiency shot up to 82%! Those minerals that Rottnme mentioned also help convert your starches, so you don't want to leave them all out!
Here's a pic from my recent brewing party - these are all homebrews, and the one on the left is a cider.
(stupid thing cropped my photo - here's the other half)
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Partial grain home brewing here in Dewitt MI.0
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