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Ingredients / Re: Cherries
« on: April 06, 2010, 08:58:39 PM »
Might deserve a heading all on it's own, but
I was given the insight to try a spice called
Mahlab, which is the heart of a cherry pit.
Ste.Lucie Cherry I plan on adding some of this
when I sour and cherry the beer that I am currently working on.

It has proposedly the flavor of almond and cherry.
to me that is a good combination.

Beer Recipes / Re: sour cherry rochefort brett in oak
« on: April 06, 2010, 08:13:52 PM »
I just got 1/2 # of Mahlab shipped to my addy for $20.00 thought that was a fair price.
Sounds like such a delicious addition....almond....cherry....mmmmmmm....going in the solera.

Wood/Casks / Re: Rolling Solera stand (pic)
« on: April 06, 2010, 11:24:06 AM »
sweet.  Now what is in that puppy?

Put the rochefort beer in the Oak this AM<

Rolling solera stand rolls fully loaded just fine...I am careful when moving it tho....
lift the wheels up over thresholds etc. She is HEAVY

Beer Recipes / Re: sour cherry rochefort brett in oak
« on: April 06, 2010, 11:02:09 AM »
On the record, The rochefort is in the oak!  That was a job and
a learning experience.  Lots of clean up now.

Let the Solera Roll!  8)

Yeast and Fermentation / Re: Culturing Yeast From Commercial Bottle
« on: April 06, 2010, 06:22:34 AM »
I just pour in a couple ounces of sterile wort and cap it with foil and swirl a few times a day for about a week then step up to a 500 ml starter and ferment that to completion and then go on from there.

Be aware that Orval centrifuges out as much of their primary yeast as possible and then adds brett so it is questionable what exactly you are going to get. Probably mostly brett, though some house yeast probably will still be present.
Orval Brett will colonize your beer rapidly. You will have funk in no time.

Commercial Beer Reviews / Re: Xingu
« on: April 06, 2010, 06:08:25 AM »
I can get it. Is it worth buying a sixxer?
Seems like a loaded question... However, If it is not overpriced I would.  But then,
sometimes I would buy Shiner Bock...

Commercial Beer Reviews / Re: Avery Depuceleuse No 4.
« on: April 05, 2010, 09:31:16 PM »
Mike I did get the beer...I am not ready to taste it quite yet..
Maybe after I rack some beer back out of the solera barrel
and when I put in cherries. 

Wood/Casks / Re: Wood Cask/BBL source
« on: April 05, 2010, 07:34:26 PM »
Well the guy at Vadai wines where I got my barrel advised me
of some methodology to swell the wood on the barrel as pre treatment.

couple gallons of boiling hot water into the barrel, then stand it on the
end...leave for an hour or so...repeat for the other end.

Drain and fill with cold water...change the water daily so nothing too nasty
gets a foothold, then when water tight fill with beer.  

I wonder about the campden treatment since this was a used barrel
with red wine.  It smells nice and I think I may just put my beer into it
straight away....unless I chicken out and do campden for a day or so...

Info: I did NOT use campden...just washed thoroughly and put beer in

General Homebrew Discussion / Re: Modern German Brewing Practices
« on: April 04, 2010, 09:02:07 PM »
Perhaps with your better deutch sprechen, you could translate the pages found here and
bring out the recipe and method with which this beer is made.
thanks in advance.

General Homebrew Discussion / Re: Modern German Brewing Practices
« on: April 04, 2010, 08:50:30 PM »
You know what’s funny. I just checked the forum and was thinking “where was this Zoigel beer thread?”

I didn’t know about Zoigel beer until you brought it up and I searched the web for it. Seems like a neat tradition but I expect it to taste like Kellerbier. It’s brewing process seems much simpler, more relaxed and less tightly controlled. Many brew pubs brew like this and advertise that their cloudy beers are better for you. In most cases it’s just about saving time and investment in a filter system.


Kai, I found a link on this with some more information...



Wood/Casks / Re: Food Grade Bladder
« on: April 04, 2010, 03:28:08 PM »
Are you planning to put the beer in the barrel and then put the bladder in the barrel over the top of the beer to fill in the airspace above the beer?
That was my intent when I posted the question. yes.  However, now I have found a 50 liter oak barrel
and so I no longer am persueing that.  Still If I got into barrels, and had a bladder, I could double up
on oak ageing. I even thought of putting water into the bladder just anything to fill the void so I could
get beer into the oak.

Commercial Beer Reviews / Avery Depuceleuse No 4.
« on: April 04, 2010, 09:24:01 AM »
Depuceleuse--No. 4
From Avery Brewery
Quote"Depuceleuse Flavor Description:
A 100% brettanomyces fermentation gives this brew lots 'o funk throughout, intertwined with pungent elements of sour cherries, delicate aromas of aged wood and a gentle spice imparted by the zinfandel barrels.  Adventurous and true to the spirit of our Barrel-Aged Series of one-and-done brews, Depuceleuse is a forceful departure from the mindset of traditional beer style and features a harmony of intriguing flavors.  "

Ok Mikey if you went to the release tasting, please update us with your opinion.
If / when I get my six-pack I will chime in as well......

Wood/Casks / Re: Food Grade Bladder
« on: April 04, 2010, 08:39:15 AM »
  Only question is, why would you?  The beer would not have any contact with the oak so you might as well have it in a plastic food grade barrel.

Because of price and availability...the larger ones are easier to obtain.
As far as oak contacting the beer, It would contact it, just perhaps not as much take longer to get same effect.

Beer Recipes / Re: sour cherry rochefort brett in oak
« on: April 02, 2010, 11:09:26 AM »
Please let your mind take you wherever you want to go.

Man, I'm already gone in my own mind!  :P :o :P :o

The rochefort is finishing primary as I type...

Beer Recipes / Re: sour cherry rochefort brett in oak
« on: April 01, 2010, 10:48:27 PM »
Thanks Karl, you have just assisted me in devising my methodology for
this project. I desired to try some non brett beer from this barrel.  I will harvest
a batch and replace it with a fresh batch and then put in the brett...a couple
months from now.  Then when cherries come into season bring them into
the arena...should be july/aug for sour cherries. thanks for the tip on
that spice and I will try to procure some of that in the interim. So many options so little time....

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