Brewing Log

This is intended to be a simple sour gose but with salts normally found in a modern electrolyte sports drink. Due to the increased salts I will be adding them in secondary rather than boil.

This is a simple saison that includes rye. I'm using a commercial yeast that was isolated from the region I am interested in recreating.

We once again had a great harvest of quinces, though we let them hang on the tree to ripen a lot longer this year resulting in a stronger flavor profile. For this batch, we didn't use any spices in the cooking water (just honey and lemon).

I switched the yeast for this year's batch as well.

Our Pinot Noir vines were mostly eaten clean by birds this year, but we got around 5ish lbs of clusters so I decided to turn them into a pyment.

This is a simple grisette using 2-row instead of the traditional pilsner base malts. This one was also an accidental trial run for pH balancing in the mash. I used citric acid, which will have a presence in the final beer.