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My current and 1st harvest from a Hungarian oak that had red wine (fresh dumped) really
went well with the Hermann Holtrop rochefort recipe....

I then added cherries and anxiously await the result of that....

But I really think that is a good combo...

Q....would this post be better in the Wood/ Cask child board?

Beer Recipes / Re: sour cherry rochefort brett in oak
« on: June 10, 2010, 06:19:30 PM »
Here is that beer in my glass is backlit and clear, the haze is condensate.
Taste is great. Hope it gets better with the addition of cherries...(currently fermenting away)

Anyone know if the cherries will be consumed by the bugs?

Brew on....Brew on..... 8)

Yeast and Fermentation / My V8 Splash Mango Peach fermented
« on: June 05, 2010, 03:54:24 AM »
IN THE FRIDGE, It carbed up all by itself smells a bit sulfury, but tastes really NICE....

I wonder if this is a yeast...and if it is, it may be a lager because it has been in the
fridge a long time.  I cracked the lid on it and sssssssssst.... bubbly neat flavored stuff.

How to proceed??, I suppose I could innoculate a bit of sanitized wert...from DME and see
what gives....totally spontaneous stuff here.  ;D

What Would You Do??

The Pub / Re: Spring Time on the Front Range.
« on: June 04, 2010, 12:15:53 AM »
Hey been gone sorry for the reply lag.  Went to Topaz Mountain in Utah collecting mineral specimens.
I actually got some Red Beryl, one of the rarest minerals on the planet....kewl!!! 8)

It did snow, now tho seems good to go on the gardening, in fact, I need to take mine to the next level,
and that is to uncover it from the winter blanket (weed barrier fabric) and get it goin on....

Yeast and Fermentation / Re: Using Corny Keg for Secondary?
« on: May 30, 2010, 02:12:05 PM »

Cornies are great!
Put enough CO2 pressure in to seal the lid.
Yep that is what I do, I will add some more gas after a day or so incase
the beer absorbed most of the gas in the headspace.

Is not bacteria bacteria?

If the hose/buckets are in good shape you should be able to sanitize them regardless if the bugs were introduced on purpose or not.


My flanders project was in a glass carboy for 18 months. It never grew a pellicle UNTIL I bottled the beer,
then each bottle grew a little pellicle. Indicating to me that some oxygen is needed for pellicle formation.
So as was already said, give it plenty of time and you should be rewarded.

Ingredients / Re: Red Beets
« on: May 29, 2010, 05:16:02 AM »
women drinking beer.

The Bruery is a good thing....

 ;D  I knew there was a good reason to try this!

Other Fermentables / Re: How much wine to top up?
« on: May 29, 2010, 04:59:55 AM »
I have used those cans of CO2 in a pinch to flood headspace. Also if you
have keg equipment, you may be able to accomplish the same thing with your cylinder.

Ingredients / Red Beets
« on: May 29, 2010, 04:52:18 AM »
I think this may wind up being a color enhanser for an upcoming brew....

What a lovely pyrope color to add to a beverage and the starch in them should
be as good as any pumpkin or yam...or packing peanut.

Anyone ever try em?

I have made wine with them.

Ingredients / Re: Elderberries
« on: May 29, 2010, 04:50:18 AM »
Where do you get elderberries? Not out here for sure.

The Pub / I want the ole '50's '60's CARS back!!
« on: May 28, 2010, 04:45:04 AM »
I loved the prices! I loved the lines! I loved the fact that I could actually FIX them if they broke!
I think they were even made in this country putting actual Americans to work!
I love the fact that the insurance companies did not dictate design! (and thereby price)
I love that they were made of METAL and some wood!

I know....dream on.... :'(

The Pub / Re: Spring Time on the Front Range.
« on: May 27, 2010, 05:47:56 AM »
Well, Not too unusual in this area....I am on my 3rd roof in 17 yrs.

But Ruben, thru all this, I have learned it does not make much savvy to plant
above ground garden inhabitants before 1st of June....I never just does
not seem to ever work....we get 90 days growing season if very very lucky and
more like 60 days. ;)

General Homebrew Discussion / Re: Pulled a pint
« on: May 27, 2010, 05:34:37 AM »

Nothing else compares

Oops, I guess I should have said I have never heard of a homebrewer fermenting in a barrel.
How does the barrel flavor compare to just aging in a barrel?
Brew on, Tom
I will try to remember to update this, but FYI, Tom, I have a cask that I added Brett
and sour cherries to, It has been fermenting for some time now.  I am certain that
the Saccromyces that was left in the original beer went to work as well. My bubbler
has been active for a few weeks now.  I harvested 5 gallons of the original fill beer
after 1 month in the oak. I basically secondaried in the Oak....taste is nice and the
oak is fairly noticeable to me anyhow....

Doh! went to check the wort fill level in the conical as I was wrapping things up and dropped the lid gasket in the wort.

tried to fish it out with a santized hanger, but gave up after a couple of tries and just slapped a new gasket on and called it good.

Don't feel like the loan ranger....I was racking 5 gallons out of my oak cask with an acrylic racking cane,
it snapped off and will just have to remain in it's new home until the cask gets emptied....prolly years from now....
lol.   :o

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