Brewpastor

Recipes 

Oaking might be a good idea. I would have to think about it.

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Before I learned to brew I was poor, sober and lonely. Now I am just poor.

Reverend JC

Recipes 

instead of oaking go the bugs and sour cherry route...........mmmmmmmmm

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"Just because i don't care dosen't mean I don't understand." -Homer Simpson


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Saccharomyces

Recipes 

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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[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Coastarine

Recipes 

Maybe I'm just not as creative with the bugs but that sounds friggen nasty to me.

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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

eschatz

Recipes 

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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play the bass, brew the beer

What's tappening? :D

Saccharomyces

Recipes 

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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[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

CBBaron

Recipes 

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

Brewpastor

Recipes 

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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Before I learned to brew I was poor, sober and lonely. Now I am just poor.

CBBaron

Recipes 

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

Jamo99

Recipes 

Mmmmm....Jolly Pumpkin's Madrugada Obscura.