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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > This one needs to age
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Old 01-30-2009, 01:55 AM   #11
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Oaking might be a good idea. I would have to think about it.

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Old 01-30-2009, 02:13 AM   #12
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instead of oaking go the bugs and sour cherry route...........mmmmmmmmm

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Old 01-30-2009, 04:13 AM   #13
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Man, some of us crazy Austin area homebrewers were sitting around at a party and were talking about how sweet it would be to sour a barleywine. I'm thinking more of an imperial stout since I'm a huge imperial stout fan. Either way, that'd be sweet, and it'd be even more fun to age it in a real oak barrel. Forget a dowel through a bung.

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Old 01-30-2009, 04:21 AM   #14
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Man, some of us crazy Austin area homebrewers were sitting around at a party and were talking about how sweet it would be to sour a barleywine. I'm thinking more of an imperial stout since I'm a huge imperial stout fan. Either way, that'd be sweet, and it'd be even more fun to age it in a real oak barrel. Forget a dowel through a bung.
Maybe I'm just not as creative with the bugs but that sounds friggen nasty to me.
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Old 01-30-2009, 04:23 AM   #15
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I think it sounds great. Do the Dark Night of the Soul with bugs and oak it. That's one hell of a brew!

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Old 01-30-2009, 04:32 AM   #16
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Maybe I'm just not as creative with the bugs but that sounds friggen nasty to me.
Well one of the things we were thinking is that the bugs won't do much, because of the high alcohol... ferment with cali ale, and after it attenuates add the bugs and then wait a couple of years. I'd be surprised if it was too sour. If it is you could always stabilize the sour one with campden tabs and brew another batch to blend them. It'd be a fun multi year project. I'd do this now but I don't have room for a barrel to age.
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Old 01-30-2009, 01:58 PM   #17
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Maybe I'm just not as creative with the bugs but that sounds friggen nasty to me.
Not at all. For the 08-08-08 RIS swap Brewpastor sent me some of his RIS with Russian River bugs. It was very good and very interesting. The bugs really add to the complexity.

Now his regular 08-08-08 RIS was better as was the RIS with Raspberries so there is room for improvement but I definitely saw some promise from using bugs in a imperial stout.

Craig
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Old 01-30-2009, 02:09 PM   #18
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My bugged 888 has really taken on some interesting character, so much that I pitched a starter from it in a carboy of the batch this thread started about. I am hoping to let it sit for awhile as well. I do have to admit that I am not a big brett fan, but I do like soured beers. The culture from Russian River ends up with a little Britt, some sour and a lot of fruit.

What are folks experiences with the commercial "bug" yeasts.

I think I see a sour bug thread growing here. Maybe I will start one on its own.

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Old 01-30-2009, 02:22 PM   #19
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My bugged 888 has really taken on some interesting character, so much that I pitched a starter from it in a carboy of the batch this thread started about. I am hoping to let it sit for awhile as well. I do have to admit that I am not a big brett fan, but I do like soured beers. The culture from Russian River ends up with a little Britt, some sour and a lot of fruit.

What are folks experiences with the commercial "bug" yeasts.

I think I see a sour bug thread growing here. Maybe I will start one on its own.
D**n i should have saved that bottle for a while. I still really enjoyed it.

I have a flanders red going now that use Wyeast Roselare blend in it. How do you think that would do in an imperial stout if I dropped a couple oak cubes from the Flanders Red in the beer after fermentation?

I think I have my next long term project. A sour Imperial Stout. I think I will listen here for awhile before deciding exactly how to sour the beer.

Craig
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Old 01-31-2009, 12:51 AM   #20
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sour...I'm thinking more of an imperial stout since I'm a huge imperial stout fan.
Mmmmm....Jolly Pumpkin's Madrugada Obscura.
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