Two pictures of Sposborth Sour Ale, eight months in the making. We brewed it last July. The recipe calls for four more months in the fermenter before bottling, then an additional six months in the bottle. I'm making a trip to Beijing on the first weekend in May, so we might just have to bottle it then. The waiting is the hardest part.
4 comments:
How are you going to achieve that time table when you move back to Wisconsin in the next week or two?
Scientists are hard at work on this very problem.
My kingdom for a Cantillon.
I'll buy you a case if you come hang out with us this weekend
I'll double that deal
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