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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....

Commercial Beer Reviews / Re: What's your favorite funky beer?
« on: April 01, 2010, 09:54:33 PM »
I am with ya Mikey,
but at the Sourfest in Boulder, I gotta say I liked the
Lost Abbey, Duck Duck Gooze....
AND, the pumphouse's  Cherry Bomb Saison....

Commercial Beer Reviews / Re: Xingu
« on: April 01, 2010, 09:46:47 PM »
 :-\ Me=duh...I got ya now...  :D

Commercial Beer Reviews / Re: Xingu
« on: April 01, 2010, 07:24:19 AM »
New to them... ::)

I've seen it around long time,,,just never tried it

Wood/Casks / Re: Rolling Solera stand (pic)
« on: March 31, 2010, 11:00:06 AM »

Will it roll well when fully loaded?

Not sure if you meant when the barrel was loaded, or when I am

Testing that in the  Another thing that would work is
the forearm forklift, 2 ppl could move it easily then. Or you could just sling
suspend it between uprights on the straps.

I didn't notice if you put casters on the stand

It is built upon a furniture dolly...12$ cheepo from harbor freight.
I will still need a couple of angle supports at the bases of the legs....hurricane clips or something
or a horizontal stringer/spreader to keep em from folding over...

Wood/Casks / Re: Rolling Solera stand (pic)
« on: March 31, 2010, 10:37:27 AM »
Well, It had red wine in it briefly...fresh dump...
I am currently fermenting 15 gallons of a rochefort attempt.
When that finishes, I plan to put the beer into the oak and add
some Brett Lambicus and 10 lbs of Sour Cherries.  The brett and
Cherries may wait for a while until I pull like 5 gallons of beer back out
of the oak in a couple months.....
So it would be a BSDA

Wood/Casks / Rolling Solera stand (pic)
« on: March 31, 2010, 09:07:19 AM »
Well it ain't really beautiful, but tiz functional and I am not worried about
the weight of the liquid making it crash down...

Tried to get it the height to rack into cornies and not so tall I cannot
get fresh beer back into the thing.... ;)

Ingredients / Re: Cherries
« on: March 30, 2010, 10:40:34 PM »
uthristy, I am still looking for that rochefort 12   :D :D :D

Wood/Casks / Re: Wood Cask/BBL source
« on: March 30, 2010, 11:22:55 AM »
I wound up getting my barrel from these folks. It was used with red wine contact
exactly as I requested.  Also they seem to want to accomodate even small
time joe's like myself and were not worried about big bux and volume sales stuff.
Nice selection of sizes as well. They are nicely made and the 50 liter weighs in
at 48# of wood. So they are not thin staves.

Vadai World Trade Enterprise. Nice folks Great Barrels, I gotta say, Mine
did NOT even leak 1 drop....!!!

Beer Recipes / Re: Gonna try a Dubbel....
« on: March 30, 2010, 07:06:09 AM »
I add the D2 toward the end of the 20-30 min left...but thats just me.  My reason
is that I prefer to laden the water with hop goodness before I saturate it with sugar.
I always try to mash at 154 * F.

Ingredients / Re: Cherries
« on: March 29, 2010, 09:48:04 PM »
Thanks everyone, I am kind of in the market and Gail I appreciate the links.

Ingredients / Cherries
« on: March 29, 2010, 08:07:33 AM »
In Belgium, they utilize a specific cherry variety for additions to the Kriek style beers.
Since I have no hope of obtaining any of this particular variety,
What is available in the US, that approximates this cherry closely?
Oregon fruit puree?
Michigan Sour Pie cherries?

Beer Recipes / Re: Gonna try a Dubbel....
« on: March 28, 2010, 01:58:15 PM »
I just brewed 15 gallons of a rochefort and used 4 packs of the D2.  It tasted wonderful
sweet and chocolaty...mmmmm....think I may get some around to like put on french toast
at breakfast or sumthing....D2 syrup/butter/french toast....mmmmmm...

Well, the Hop Woo is done and burbling away in the kegs.

Today's split brew will be a Citra Saison and a amber spiced Belgian.
Well, the Rochefort (H. Holtrop's recipe) is done all 15 gallons bubbling away in the fermenters.
The clean up is I build the rolling 50 liter solera caddy...then get the oak ready for
it's new companion beer and bugs... ;D
Great feeling huh!

Dang brewing 15 gallons on my setup is a real work day. I am on the last 5 gallons boiling now.
Looking forward to chilling and clean up...that solera was a blessing and a real chore.
I hit the numbers on the 1st 10 gallons, and will see what the second  boil @five gal produces.
I am tired, long long brew day.

I gotta say tho, I am now loving Sterling hops, those are so good when used in dry hop mode....yummo

Edit: Hit the numbers on the last boil as well. worked nice...but, stick a fork in me I'm done
WHEW all aeriated and pitched....more clean up tomorrow...

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