Hey all,
I will be starting the kettle souring process on Thursday night for the summer BBQ sours. I will be distributing the soured (but sterile) wort on Sunday for a souring process of about 60 hours.
Anyone who wants to get a 3 gallon share of wort let me know and show up on Sunday.
-James
Everyone, please be sure to add your beer to the BrewBQ menu!
Hey James, I'll be in for a batch or two for flavoring. Thanks, see you Sunday.