tag:blogger.com,1999:blog-276581264737472765.post5809052261664649101..comments2024-02-27T20:46:58.487-08:00Comments on Bikes, Beer, and Adventures: Old Ale Charity Brew SessionJeffrey Cranehttp://www.blogger.com/profile/01520169652639837640noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-276581264737472765.post-27163065785452316252013-05-23T08:36:34.381-07:002013-05-23T08:36:34.381-07:00Sours are mostly stored in carboys (glass or bette...Sours are mostly stored in carboys (glass or better bottle), but I'm actually moving toward kegs (and barrels). I have ruined a few good beers by letting the airlock go dry, so there are no worries with a purged and lightly pressured keg (then occasionally released). Only my sours are bulk aged because of the on going fermentation. The 2 liter bottle was used to quickly carb the Oud Bruin that had been recently racked.<br /><br />The clean beers I use for blending are in bottles. And to be honest some of the best blending beers aren't that great on their own because they are usually unbalanced. Like my Imperial Stout is a dark fruit bomb and super thick - I enjoy it in 2 oz servings but it is better used to boost other beers.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-61409693728871768942013-05-23T08:29:22.793-07:002013-05-23T08:29:22.793-07:00I add it in secondary. I don't usually do a se...I add it in secondary. I don't usually do a secondary, but for clean beers I do like to get them off the trub and the majority of the yeast. There are 2 reasons I do this in secondary:<br />1. It kicks off another fermentation which helps purge the head space<br />2. I think you keep more flavor from having less rigorous fermentation<br /><br />It looks like you have a nice pipeline going there, which is important as it lets you have more patience to let each beer develop. Remember a beer is ready when it tastes like you want it to, don't worry about schedules.<br /><br />I have added unfermented wort to sour beers as they age, but it depends on if they need it. I like to take my first taste at 6 months for mixed fermentations (bacteria + yeast) and then at 3 month intervals (if I remember). At those points you can add whatever you think it needs to get closer to the final flavor you have in mind. If you are going to add wort, I suggest you keep these frozen or can them. You can also add fruit or sugars (maltodextrin, candi sugar). Knowing what to add just comes with experience - so enjoy the ride and good luck.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-19176813044370653752013-05-23T08:15:20.432-07:002013-05-23T08:15:20.432-07:00Jeff, With all the blending your doing and the old...Jeff, With all the blending your doing and the old beers you keep pulling out, how are you storing all these beers? I see a 2 litter bottle in one of the pictures. Personally I have a lot of carboys, but they are all fermenting. Having a good amount of blending beers around seems like a great idea. Lewyhttps://www.blogger.com/profile/04706904636362867519noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-68655087051571829562013-05-23T08:11:51.832-07:002013-05-23T08:11:51.832-07:00At what point in the brewing process do you put th...At what point in the brewing process do you put the black treacle? Boil? Primary? Secondary?<br /><br />I have my first sour going, which is a Flanders, if you don't count the Berliner. It is about 1.5mos old. So still pretty young. Are you talking adding some unfermented wort to the Flanders? Really stoked to get my sour collection going.Suwannee Refugeehttps://www.blogger.com/profile/05206993330561368560noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-28962115915939430412013-05-23T07:46:40.327-07:002013-05-23T07:46:40.327-07:00Yes.
I agree its not completely fermentable so th...Yes.<br /><br />I agree its not completely fermentable so that will help building some body which I really like in this style. I'm planning to age this until next winter and want something pretty chewy. I also really like the taste - very raisin forward with some nice burnt/caramel sugar flavor.<br /><br />The oak I add will also increase the mouthfeel of this beer.<br /><br />I like having these types of beers on hand because they really make great beer for blending. Most sour beers turn out pretty thin and with no head retention after the long aging process. So with only about 10-15% of one of these beers you can really help the body and presentation in the glass.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-276581264737472765.post-84005876189587181232013-05-23T05:18:47.092-07:002013-05-23T05:18:47.092-07:00Is Black Treacle more for mouthfeel or taste? I h...Is Black Treacle more for mouthfeel or taste? I hear its only about 50-60% fermentable.Suwannee Refugeehttps://www.blogger.com/profile/05206993330561368560noreply@blogger.com