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TheGarv
03/15/15 09:37 AM  
Hello!
I've lurked about babblebelt for a few years but only recently got round to reading a bunch of the posts on the homebrew forum. Great stuff. Lots of very knowledgeable people round here, seemingly. So, hello! I'm a pretty avid homebrewer from Glasgow, mostly brewing vaguely saisony things full of bugs and various sours, with the occasional hoppy pale ale. I've just bottled a pale, funky ale fermented with my house saison culture I'm working on. Maris otter, oats, orange blossom honey, a small amount of El Dorado hops, lots of apricots and some oak chips soaked in white Bordeaux. Smelling pretty great. Next beer up is strong, dark sour, sort-of-inspired by Oerbier Reserva. Maris Otter, Vienna, Munich, Special B, dark candi syrup. A short kettle sour, then fermented with De Dolle yeast, with the addition of some bugs cultured from Rodenbach Character Rouge and some brett cultured from a bottle of 2007 Chateau Musar. Going to finish it on some oak chips soaked in a Burgundy Pinot Noir, and maybe stick a portion on morello cherries - not sure. Anyone else got anything naughty on the go right now?
 
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