This week let’s look at one of those flaws that I posted about a few weeks ago. Acetaldehyde. That distinctive green apple flavor.

This week let’s look at one of those flaws that I posted about a few weeks ago. Acetaldehyde. That distinctive green apple flavor.

Well its been quite a while since I have brewed an all grain, but I need to get the kegs filled. Had some ingredients in the fridge from the last beer I had planned, so we just needed a few things.

This Saison was a bit bigger when I wrote it up, but I think a nice, light easy drinking 4ish % is in order.
With a fairly low OG of 1.044 and this yeast, figured I’d mash just a bit higher this time. Anyway, thats it. I’m not adding anything to this.
I finally got around to kegging the Philly sour wine. I was going to bottle and cork it as usual.. but after having a quick taste on rack day, I decided this would be great carbonated.


I’d say moderately sour with good body. The Concord really played with the Blackberry nicely. 1.096 OG to 0.996 FG is what.. 13%?

Gonna give it a week or so of the gas and see how it feels. But right now is friggin great. Better tasting notes coming up soon.