10/23/21-Tasted it before moving into the keg and it was overly Brett, not enough tart. Very tannic from the crabapples. I added about 1/2G of the Flander's Red to balance it out and add some tart. Should be ready to bottle over the Thanksgiving weekend for the 12BOC bottle share.
6/5/21-Tasted the gravity sample (1.014) on its way to the 6# of crabapples and sour culture. Really nice. Like a barley wine, but not so malty. The bitter is subdued but present. Lemony-floral, too. Nice!
5/23/2021-Started boil, sparge. Had almost 2 gallons left over (using for yeast starters. Boil went smooth, reflectix is doing its job. Starting gravity came out right, final gravity for some reason came out 10 pts lower. I think it's a mistake, as the sparge wort is 1.077, so I am adjusting my number.
5/22/2021-Filtered H2O, ground grain, heating strike H2O, will mash overnight (~12 hours or so). Did calcs for minerals and acidity, so added 4 tsp. of 75% phosphoric to mash/sparge H2O, but no minerals at all, just Chlorine filtration & Campden.
Secondary with sour culture on 6# of peeled and cored crabapples.