Post by TermiteHunter on Aug 4, 2021 21:56:51 GMT -5
Hey, I'm all for truth in advertising but remind me not to try your clone of this one soft-dookie.
Sourcing Zombie Dust might be an issue for some. I would have no problem....
Getting the main ingredient for this one might be an issue for those not living in a total fantasy world Dragons Milk
On the year old Keg.
Most of them do improve with age. My exception is bottled from the keg. (not really a comparison but it has a story)
Most recently I was going to enter the local brew your own contest here.
A Dry Malt Extract or All Grain Kit was offered as a base. You were to add a single hop and brew with your own hop choice and schedule.
Covid-19 got in the way and the contest was delayed, delayed again and eventually canceled.
My version was OK at first and by the time of the original competition was slightly better than OK.
I bottled it in anticipation of entry which never happened so I tried the three bottles some time later well after the competition was to occur.
This was not what I expected. These were not bottle conditioned (bottled with sugar added to produce the carbonation) but rather carbonated in the keg and bottled.
Aside from havng become flat with little to no carbonation they were just plain bad. The lack of carbonation destroyed what was there and made everything all that much more worse.
If they had been entered as originally scheduled, at least they would have scored. The later alternative date would likely have not been beneficial to me and anything after that would have been just plain embarrasing.
Sours.
I like them.
You can't drink more than a couple in a row before it is way too much. Perhaps this is why most are served in smaller glasses.
There are essentially two types of sours at the most basic.
lactobacillus and pediococcus with a wild yeast version, Brettanomyces, that can go either way (poop and band aid or earthiness)
I have done several Lacto type kettle sours at the shed. They can be monitored in their sourness and packaged at the desired time.
Lacto gives you that puckerness you get from sour candy.
Pedio is more random and nuanced as well as scary and dirty tasting to me.
Brett is to Earthy and of the musty barn hay type flavor.
Kettle sours can be stopped at the desired sour level and do not contaminate equipment as others might. they are one dimensional in that they only provide sour.
If you would like to experience a few sours I would reccommend D9 Brewing They also have a brewery at Southpark and in the Hickory area under another name.
These guys are masters of sours. They are three scienticians after all
Drop in and try a variety. They have a large portion of their brews devoted to sours of various types.
You might be surprised. They are very good and usually not overwhelmingly sour.
Speaking of sours.
You locals up towards the Concord Kannapolis area might be aware of the Cherry Lemon Sundrop drink available at some restaurants in the area or at the local grocier.
Cabarrus brewing has a Sour Drop that emulates Cherry Lemon Sundrop and sells out usually the day it is offered.
At the brewery it goes out that day but they usually can some and sell in 4 packs. I found some in the Harrisburg area a few weeks ago.
As a Cherry Lemon Sundrop...it is actually very close.
A little less sundrop and a bit more cherry..still I see why it is popular.
For the story the NCS saw it was available in cans on Facebook. Looking at the pic I decided it looked like a TotalWine so we went to Concord Total Wne and found nothing.
As we headed home she checked FB again and someone had finally posted where they had seen it. Harrisburg. I turned around having already passed through Harrisburg and nearly home, and headed to the Lowes Grocery in Harrisburg.
There we found the display seen on the FB post and purchased 2 of the way overpriced 4 packs. I gave one to my youngest son (a fan of CLS) and took one home.
I amost posted a pic of it last night but it was not impresive enough.
If you have had and like Cherry Lemon Sundrop at What a Burger, Mr C's, Troutmans, and several others. give this one a try when it becomes available.
Sourcing Zombie Dust might be an issue for some. I would have no problem....
Getting the main ingredient for this one might be an issue for those not living in a total fantasy world Dragons Milk
On the year old Keg.
Most of them do improve with age. My exception is bottled from the keg. (not really a comparison but it has a story)
Most recently I was going to enter the local brew your own contest here.
A Dry Malt Extract or All Grain Kit was offered as a base. You were to add a single hop and brew with your own hop choice and schedule.
Covid-19 got in the way and the contest was delayed, delayed again and eventually canceled.
My version was OK at first and by the time of the original competition was slightly better than OK.
I bottled it in anticipation of entry which never happened so I tried the three bottles some time later well after the competition was to occur.
This was not what I expected. These were not bottle conditioned (bottled with sugar added to produce the carbonation) but rather carbonated in the keg and bottled.
Aside from havng become flat with little to no carbonation they were just plain bad. The lack of carbonation destroyed what was there and made everything all that much more worse.
If they had been entered as originally scheduled, at least they would have scored. The later alternative date would likely have not been beneficial to me and anything after that would have been just plain embarrasing.
Sours.
I like them.
You can't drink more than a couple in a row before it is way too much. Perhaps this is why most are served in smaller glasses.
There are essentially two types of sours at the most basic.
lactobacillus and pediococcus with a wild yeast version, Brettanomyces, that can go either way (poop and band aid or earthiness)
I have done several Lacto type kettle sours at the shed. They can be monitored in their sourness and packaged at the desired time.
Lacto gives you that puckerness you get from sour candy.
Pedio is more random and nuanced as well as scary and dirty tasting to me.
Brett is to Earthy and of the musty barn hay type flavor.
Kettle sours can be stopped at the desired sour level and do not contaminate equipment as others might. they are one dimensional in that they only provide sour.
If you would like to experience a few sours I would reccommend D9 Brewing They also have a brewery at Southpark and in the Hickory area under another name.
These guys are masters of sours. They are three scienticians after all
Drop in and try a variety. They have a large portion of their brews devoted to sours of various types.
You might be surprised. They are very good and usually not overwhelmingly sour.
Speaking of sours.
You locals up towards the Concord Kannapolis area might be aware of the Cherry Lemon Sundrop drink available at some restaurants in the area or at the local grocier.
Cabarrus brewing has a Sour Drop that emulates Cherry Lemon Sundrop and sells out usually the day it is offered.
At the brewery it goes out that day but they usually can some and sell in 4 packs. I found some in the Harrisburg area a few weeks ago.
As a Cherry Lemon Sundrop...it is actually very close.
A little less sundrop and a bit more cherry..still I see why it is popular.
For the story the NCS saw it was available in cans on Facebook. Looking at the pic I decided it looked like a TotalWine so we went to Concord Total Wne and found nothing.
As we headed home she checked FB again and someone had finally posted where they had seen it. Harrisburg. I turned around having already passed through Harrisburg and nearly home, and headed to the Lowes Grocery in Harrisburg.
There we found the display seen on the FB post and purchased 2 of the way overpriced 4 packs. I gave one to my youngest son (a fan of CLS) and took one home.
I amost posted a pic of it last night but it was not impresive enough.
If you have had and like Cherry Lemon Sundrop at What a Burger, Mr C's, Troutmans, and several others. give this one a try when it becomes available.