Generally sounds like a good beer, but don't expect it to be too sour. Brett doesn't really make beer sour, it just contributes some different esters and phenols that you don't get from Sachh.
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You will more than likely have to install a new circuit anyway because the 120VAC Blichmann BoilCoils require 20 amp circuits. The standard house circuit is 15 amps. The only places where one is likely to find 20 amp circuits in a home are the dishwasher, washing machine, and counter top appliance circuits. Replacing a 15 amp breaker with a 20 amp breaker is a fire hazard.
With that said, the Blichmann 10-gallon BoilCoil was designed for heating 5 to 7 gallons of liquid. It is a 2200W element. Raising 11 gallons of liquor to strike temperature will take a very long time.
1 calorie = amount of energy required to raise a gram one degree Celsius
1 milliliter of water = 1 gram
1 Watt = 0.2388 calories per second
2200 Watts = 2200 x 0.2388 = ~525 calories per second
1 gallon of water = 3785 milliliters
Time to raise one gallon of water one degree Celsius = 3785 / 525 = 7.2 seconds
Time to raise eleven gallons of water one degree Celsius = 11 x 7.2 = 79 seconds
Tap liquor temp = 20C (68F)
Strike liquor temp = 77C (171F)
Temp delta = 77 - 20 = 57C
Time to raise 11 gallons of liquor 57 degrees C = 57 x 79 / 60 = 75 minutes
Moving to a 240VAC 4400W element reduces heating time to 68.4 / 2 = 37.5 minutes
I have mentioned this fact more than one time. Cold-side aeration does not lead to the development of 2-nonenal (a.k.a. that stale paper-like flavor). Oxidation that leads to 2-nonenal development occurs during the malting and mashing processes, as 2-nonenal precusors are developed during the malting and mashing processes. In essence, 2-nonenal is a hot-side, not a cold-side phenomenon. Formation of this compound in finished beer occurs in the absence of oxygen.
I recently made a Saison and added a tincture of black pepper, cardamom, and grains of paradise soaked in vodka. I added this to taste art kegging so I could control the amount. It came out great.
Could you post details of your tincture, speaking to someone who's never done it? How much of each spice, soaked in how much vodka, and for how long? And about how much of this did you end up adding to your beer? I get the generalities of the process but don't understand where to start in terms of quantities.
One interesting thing (to me, anyway) is that neither of us taste the pepper at all. We might taste the orange, but overall we pick up more of a bright, lemony taste than orange. When this first started to ferment, I could smell the black pepper through the airlock. It faded over time, though, and I get no sign of it now. The Nelson Sauvignon white wine taste is the most prevalent, though very much in balance. I would be interested in strategies to bring a bit of the black pepper into the finished beer.
I don't recall seeing or drinking something a brewer called a Red IPA. That one can fit into the Brewer's Association Imperial Red Ale style.