Attempting Supplication clone - Page 6

boralyl · 01-31-2012, 05:48 AM

I got around to pulling a sample of my batch I brewed on 6/18/2011. The gravity has fallen to 1.012 and I expect it to drop a few more points. Currently the aroma has hints of sourness, but the base brown ale is more dominant. In the taste however, there are only traces of the brown ale. It is very sour in it's current state. I'm very pleased with how this is turning out, can't wait until sour cherry season here in Oregon to add even more flavor and some color to the brew. I also plan on adding .5oz of French Oak and a cup or two of Pinot Noir.

anicola · 03-18-2012, 05:05 PM

Subscribed

dirty_martini · 03-19-2012, 05:13 AM

Quote:

Originally Posted by Oldsock

I was just listening to the NHC keynote speech that Vinnie gave this year, it was mostly a history of his brewing, but he mentioned something I hadn't heard before... that at Russian River they use only dried fruit. Anyone else heard that before?

Edit: At least one blog I found confirmed it: http://blogs.laweekly.com/squidink/2010/03/easter_beers_russian_river_los.php at first I was thinking he meant frozen since he was talking about how they buy them in large blocks and use a cement mixer to break them up before adding to the beer.

I sat with Vinnie and Natalie at a molecular gastronomy beer dinner featuring RR beers. He told the whole dinner while describing his beers that all of his sours that have fruit added use dried fruit, so I can confirm it.

**smokinghole** · 03-19-2012, 12:08 PM

If you use dried fruit you have to be careful and look for cherries or whatever that are not oiled for packaging. That might be hard to find depending on where you live.

spenghali · 03-19-2012, 04:53 PM

Quote:

Originally Posted by smokinghole

If you use dried fruit you have to be careful and look for cherries or whatever that are not oiled for packaging. That might be hard to find depending on where you live.

From a page back:

Quote:

Originally Posted by Ciliorozo

I just purchased a 10# bulk box from Shoreline Fruit ($82.50), I emailed about 5 vendors and they all seem to use Sunflower/Safflower Oil on their dried cherries since it helps in the drying process. However, Shoreline has assured me nothing is added to their "unsweetened" tart cherries. It was also the cheapest per pound price I found online, though you need to email them to find the 10# bulk box. I am still awaiting for my shipment, so I can't tell you yet how they taste. However shoreline was very quick with responses and Kristen was a pleasure to talk with on the phone. I have also been told that 1# of dried cherries is equivalent to 6-8#'s of fresh cherries. And the unsweet dried cherries cost more/pound because they contain more fruit per pound. The sweetened ones have a significant amount of sugar that adds to its weight.

**smokinghole** · 03-19-2012, 06:25 PM

Well that's what I get for not reading. Touche'

**chromados** · 03-25-2012, 02:54 PM

I bottled 8 gallons of this last night out of my bourbon barrel. It was tasting amazing as I bottled and this may be one of the best beer I have made and by far the best sour. I cant wait for it to carbonate so I can have the first real taste in a month or so.

Chromados

bbarnumboy · 04-16-2012, 04:05 PM

Thanks for making this great resource for brewing a Supplication. This thread has been very informative to me.

I just Brewed my batch last week using your guys ideas for this beer. I have one question, since this is my first Sour style beer.

Should i only age the beer on the cherries for a few months and then rerack to another carboy? Or, is it ok to age this for the 12+ months on the cherries the whole time? Any thoughts?

Oldsock · 04-17-2012, 12:55 PM

Quote:

Originally Posted by bbarnumboy

Should i only age the beer on the cherries for a few months and then rerack to another carboy? Or, is it ok to age this for the 12+ months on the cherries the whole time? Any thoughts?

As far as I am aware Russian River ages the beer on the fruit from the time it goes into the barrel, until they blend and bottle it. Since fruit flavor fades over time, you usually want to have the beer on fruit until as close to serving as possible. Most brewers who use fresh fruit wait until the beer is already aged before adding it (about a year in the case of traditional lambic brewers). However, dried fruit doesn't have a delicate fresh flavor, so adding them earlier is fine.

Hope it turns out well!

bbarnumboy · 04-18-2012, 06:46 PM

Thanks! I will update through the process. Another question, is it necessary to crush the dried fruits? Or just go with whole Dried fruits.

Was there a mention as to which cherry works the best?