Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Watery Kriek
Reply
 
LinkBack Thread Tools
Old 10-05-2012, 11:50 PM   #1
Brewhause
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: We Built This City, On Rock and Roll
Posts: 5
Likes Given: 4

Default Watery Kriek

Hello, I am looking for some insight on how to proceed with a kriek beer that I have going right now.

Alright so we made a beerkit (New Zealand brand i believe?) wheat beer. Transferred it into our carboy after a week or so and at that time, we added around 9lbs. of whole fresh cherries (removed stems).

It has been 4 weeks in the secondary now. Bubbling has slowed to a crawl (still a little activity) so we thought we should bottle it. We took a gravity reading, and it seemed to show only 1005.. We thought that was strange, so we gave it a taste. It was very red in colour, but it tasted very watery. You could get a hint of cherry, but it was not nearly what you would expect from 9lbs. of fruit. It did not taste bad by any means, so we ruled out an infection. It seemed to have a little bit of carbonation already. We attributed that to the sugars in the cherries.

I guess the question is; what can we do to "fix" it? We opted to leave it in the secondary in hopes that a longer time exposed to the cherries would result in more flavor. We contemplated adding sugar to the brew to liven things up a bit, but did not follow through with that idea. We also thought maybe we should mash up the cherries a bit to have more surface area and possibly release some of the flavors. This would prove difficult due to the size of the carboy's mouth opening (we also realized getting the cherries out will be somewhat difficult, hahaha).

TL;DR - Kriek beer tastes like nothing after 4 weeks in secondary. Why? How can we get more flavor out of this beer?

__________________
Brewhause is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2012, 12:38 AM   #2
Brewhause
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: We Built This City, On Rock and Roll
Posts: 5
Likes Given: 4

Default

Nobody has run into this problem before??

*bump*

__________________
Brewhause is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2012, 01:42 AM   #3
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 229 Times on 192 Posts

Default

Time. Basically you need the fruit to break down so the sugars, acids and other flavor components can leak out. Check back in five months.

__________________
ReverseApacheMaster is offline
Brewhause Likes This 
Reply With Quote Quick reply to this message
Old 10-20-2012, 11:45 AM   #4
beerman0001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts
Likes Given: 2

Default

What yeast did you use? A lambic blend would have been great. Should have let it fermenter for 6 months to a year then put on the cherries for another 6 months.

__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)
beerman0001 is offline
Brewhause Likes This 
Reply With Quote Quick reply to this message
Old 10-21-2012, 08:23 PM   #5
Brewhause
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: We Built This City, On Rock and Roll
Posts: 5
Likes Given: 4

Default

It was just yeast from this kit. We didn't do any sort of traditional lambic yeasting out in the open or anything. Brewed it like any other kit.

Okay, thanks for the replies! Beerman, that moment has passed, I suppose. Think it'd turn out if we used that same general time frame but with the cherries already added? I suppose we will give it another try in a few more months like Apache said. Haha..maybe we were too hasty with our expectations with our lambic, after all, the "pros" do ferment them for a looong time.

What is your opinion about whole vs. cut up cherries? I'm not sure how we would be able to get into our carboy to smash 'em up but I am curious about this possibility..

__________________
Brewhause is offline
 
Reply With Quote Quick reply to this message
Old 10-21-2012, 08:37 PM   #6
TimT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Victoria, BC
Posts: 136
Liked 9 Times on 8 Posts
Likes Given: 5

Default

What you are making is just a fruit beer not a lambic or kriek. If you have had a sweet tasting kriek before and that is what you are trying to achieve you will not get it the way you are going. They use a ton of fruit, pasteurize and backsweeten.

__________________
TimT is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2012, 01:56 AM   #7
beerman0001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts
Likes Given: 2

Default

since you don't like it now go ahead and get a pack of lambic blend pitch it and leave it alone for a year.

__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)
beerman0001 is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2012, 01:36 PM   #8
bellmtbbq
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Pennington, NJ
Posts: 564
Liked 29 Times on 26 Posts
Likes Given: 125

Default

Yea you didn't make a lambic or a sour at all, you pitched regular S.cervisae (sp), for a lambic kriek you need some Lacto, Pedio, and some Brett B. and/or Brett L.

__________________
bellmtbbq is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2012, 10:53 PM   #9
levifunk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Madison, WI
Posts: 197
Liked 41 Times on 27 Posts
Likes Given: 39

Default

yea...you just have a cherry flavored wheat beer. The base is never going to be that strong of a flavor. If you want it to be fruitier, add more cherries. Given its low gravity, I'm not convinced throwing in a lambic blend yeast pack would do much good. I'd just resolve yourself to the fact you have a fruity beer and bottle it.

__________________
funkfactorygeuzeria.com
levifunk is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2012, 02:19 AM   #10
Brewhause
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: We Built This City, On Rock and Roll
Posts: 5
Likes Given: 4

Default

Yeah, we knew we weren't going to be making a traditional lambic when we started.

We've been discussing just bottling it for a while now and hope it gets better over time.

What do you folks think about agitating(mashing up) the cherries? Let it sit for a little more and then bottle?

Pitching more yeast seems like a bit of a lost cause at this point, doesn't it?

Again, thanks for the help, we are new to brewing, so all constructive criticism/feedback is really helpful.

__________________
Brewhause is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Need advice for a Kriek amrmedic Lambic & Wild Brewing 3 03-14-2012 09:18 PM
Cherry Puree for a Kriek? amrmedic Lambic & Wild Brewing 14 07-09-2011 01:34 PM
base for kriek jibby Lambic & Wild Brewing 2 03-19-2011 05:59 PM
NB Dawson's Kriek Extract Kit JByer323 Lambic & Wild Brewing 4 11-19-2010 06:37 PM
Kriek - Can I add Cherry without racking? marqoid Lambic & Wild Brewing 2 06-26-2010 03:13 PM



Newest Threads

LATEST SPONSOR DEALS