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Not getting much chance to post on this thread but tonight I have some free time and a crack at my Foreign Extra Stout, now 18 months in the bottle. Got better body than Charles Atlas, and the 3 litres sour has really immersed itself into the body of the beer.
I do wonder how things came about, finings from a fishes swim bladder? Using up the returned sour beer from the public houses to add to another beer to improve that beer? Why not, a quick boil to kill the bacteria add it to a stout, (wouldn't have worked in anything else) and we have a most wonderful beer.
Flash back to May 20th 2023 'What did you brew today'.
3 litres of wort for souring
Gravity of the wort before the sour was added.
I do wonder how things came about, finings from a fishes swim bladder? Using up the returned sour beer from the public houses to add to another beer to improve that beer? Why not, a quick boil to kill the bacteria add it to a stout, (wouldn't have worked in anything else) and we have a most wonderful beer.
Flash back to May 20th 2023 'What did you brew today'.
3 litres of wort for souring
Gravity of the wort before the sour was added.
