Sun Jan 23, 2011 2:10 pm
Not brewing per se, but just kegged my 18 mos old oud bruin and flanders red. Blended the two with a 3:1 ratio (25% red, 75% brown, and 75% red/25% brown). Wanted to increase acidity/sourness in the brown and add some malt depth to the sour red.
"A bad man is a good man's job, while a good man is a bad man's teacher."