Bottle Opening Folder! All Titanium Stonewashed Nakago

Most appreciated everyone! :cool:

These are currently sold out but I've been working on more! Thanks very much for the support. You guys rock!
 
Ty Rone said:
off topic but: How was the homemade raspberry sour beer? :D

What yeast did you use?
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Awesome! It aged well too, that was the last one at seven years old.

There are different ways to make a sour, mine was very unconventional but came out great.

Here's my description.. back then I was designing new beers every week and making them in very small batches.


I took a gallon of water and put in a pound of extra light DME and a 1/4 cup of honey, boiled it for a while, then added my starter. The starter was a slurry from a sourdough starter I made and a cup of the boiled beer. The starter is only wheat flour and water which is naturally soured from the lactobacillus on the wheat. I let this sit for 2 days wrapped in a sleeping bag over a heater vent. The first day it was only a little sour, but the second, wow, super sour and actively fermenting as well. I then took my sour and boiled it for a couple of hours with anothr 1/4 cup honey, 1/4 cup lactose and a teaspoon of oven aged argentine cascade hops. It had no hop smell that I could percieve but boy did it stink up the house, so sour I could hardly take it. I let this cool till it seemed cool enough (did I mention I broke my thermometer moments before I needed it!) and pitched some muntons ale yeast and a tiny pinch of yeast nutrient because of all that honey. It tben fermented rapidly for a day and built up an inch or so of lees (and trub too, oops). It has now been a week and as soon as my wife and I can drink another gallon of Carlo Rossi (yeah I know...) I will rack onto 36 oz of raspberries and let it ferment for a month or so before racking again. I'll probably add more lactose too, I want a little sweetness with the berries, to me they need i
 
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