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All my Kegs are full and so is the Oak bbl....
I am taking a break....but will vicariously watch you all brew  8)

Ingredients / Mahleb
« on: May 21, 2010, 08:27:01 AM »
Mahleb the heart of the St. Lucie Cherry seed/pit.
I have found this to be a welcome and interesting spice addition to beer.
To taste the seed by itself is like a mix of Cherry and Almond. But there
is a heady aromatic quality reminiscent of chinese 5 spice.

I have added this spice to my current solera project and am quite pleased
with the results at this early sampling.

F.Y.I. a little goes a long way.  I added 1/2 lb to a 13 gallon batch and
it is almost too much. I hope it will diminish over time and maybe better
utilized at lower dosage quantities.

Beer Recipes / Re: sour cherry rochefort brett in oak
« on: May 20, 2010, 10:12:44 PM »
Today I topped up the Cask with some rochefort I made just for that purpose.
I have a couple airlocks in the bung and have everclear as the liquid in them.

Got home today and man did I ever get it topped off, the "s" bubblers were full
almost overflowing so I got a lil too much in the thing....I opened it up and pulled
a few sanitized wine thief draws out of the mix and snuck a taste...

I gotta tell you this is headed down a good direction for an interesting beer.
That maleb is a little overpowering now, but I think it will mellow as the brett
works. The cherries have started to get a little white pellicle appearance.

I get maleb up front on the palate, followed by cherry, and finish is like beer mixed
with maleb and cherry...the aroma is maleb. The finish is long and starting to sour already,
but the maleb balances the sourness in a nice way and it definately lends a neat aroma.
so it is like a 3 stranded braid of flavors and aroma. a tastebud olfactory carnival.
I await the 4th strand to manefest and that will be the oakiness in time, time, time.

Wood/Casks / Re: Port Barrel
« on: May 19, 2010, 07:24:00 AM »
I saw a commercial Belgian Strong Pale that was aged in a red wine barrel.  It would be nice to spend less than $500 on filling the barrel.  But the Dark Strong and Barleywine do have advantages. 

I'm curious how much oak tannins are left in a barrel that's been through the bourbon cycle and then held port.  I guess I left out that before it went to Port, it had bourbon in it.  I think that's typical in the States.
Hence the SS nail in the end of the cask...your sampling doorway.  You can remove the nail and obtain a taste, then replace
the nail. This provides minimal exposure to oxygen. I still have not put a nail in the end of mine, but since I finally obtained them, I soon shall.  Since you are doing a Solera, you will be harvesting periodically and it will be handy to have a known product.  I have 2 sizes of nails so if the smaller one does not seal the hole back the next size larger will.

Wood/Casks / Re: Port Barrel
« on: May 18, 2010, 09:39:07 PM »
I've noticed in my infancy stages of playing with solera and beer, that the first
exposure of the barrel to the beer, results in a fairly rapid mainfestation of the Oak
Flavor....I left a BSD in for 1 month...and it has a nice oakiness. It would not
take too much exposure on a new barrel to over oak your beer IMO.

My barrel had red wine in the oak and it went well with the dark Belgian ale.

Yeast and Fermentation / Re: Yet more Orval dregs questions.
« on: May 18, 2010, 09:33:55 PM »
  I suppose as long as I am bottle conditioning I can just add the dregs of one of the bottles to future brews to carry it over to new brews.

Once in a while refresh with new bugs...but there ya go.... ;)

I added some sour cherries to my barrel (5 gallons+ or - ) and she began fermenting
I put a bung in with 2 "S" Bubblers to accomodate the gas departure.  Now the bubbling
has slowed way down, I will top off the cask with some beer I brewed just for that purpose.

I do not know if the ferment was from the sacc or the brett I added with the cherries...
but it fermented pretty strongly for a week. I was forewarned to put it near a drain but
do not have one and at this juncture did not need one.

babalu87 looks like what might have happened to me had the ferment really got rolling....
I could envision that with chunks of cherries mixed in....ewwwww....

Yeast and Fermentation / Re: Acetaldehyde strikes again
« on: May 16, 2010, 06:25:21 AM »
all I know is the acetaldehyde I experienced went away with time. i just left
the beer on the yeast cake. sounds like you have bottled your problem beer
and may not have that ability.

as far as what causes this, it is just a by product of some fermentations,
as is  diecetyl, as it is metabolized, it changes to something else that is
not as unpleasant. in both cases i think more time is the answer.

Yeast and Fermentation / Re: Yet more Orval dregs questions.
« on: May 13, 2010, 10:11:49 PM »
Dave>> that orval critter is aggressive and fast  colonizing. I added dregs from a bottle to a keg
of Saison, and in a few weeks it was definately Orval. So your culture method of adding to beer is
prolly an unnecissary step. Just add the dregs from a bottle or 2 to your Saison.

Yeast and Fermentation / Re: Should we be eating our yeast cake?
« on: May 13, 2010, 10:08:02 PM »
Marmite tastes nasty. Know that.

The Pub / Re: Great new place, same great Weaze.
« on: May 13, 2010, 10:51:11 AM »
I bet you Hit Laramie, and felt that 70 MPH breeze and thought....what the eff did I  do to my self now?

OK well may have to wait till you get something brewed and ready to drink b-4 I visit.  I have been known
to get over to Idaho Falls....and go north from there to look for Opals.....Spencer to be precise.


So what's Boise? The 'taint? LMAO! :D


I put a bottle of D2 in the kitchen so I can slather it on French Toast...with butter!!!

Well, I am in a Quandry...all six of my Kegs are full
and the cask is full of beer and where to put any new brews...
So I have no landing spot for any beer until I get a keg kicked....

Guess I will just have to drink beer all weekend....NICE>.... ;D

Racking my DAPA  onto Columbus leafs in the secondary this weekend, Also racking the Scottish 80 leaving a nice big 1728 cake for the Traquair House clone I'm doing Sunday. Then, onto a Rochefort 8 clone.

Would that be a Herman Holtrop recipe?? And if not would you care to share your recipe??

Wood/Casks / Re: my current dipa in a wooden barrel.....
« on: May 12, 2010, 08:47:21 AM »
I'd like a bbl like that.... ;D

Actually, I have one like that....I would have to brew my A@@ off to

it's only 5.25 gallons.
I was refering more to the EX contents...rather than the size.... ;)

Wood/Casks / Re: my current dipa in a wooden barrel.....
« on: May 11, 2010, 10:19:04 PM »
I'd like a bbl like that.... ;D

Actually, I have one like that....I would have to brew my A@@ off to

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