OR/WA Brew Day v2.0?? - Page 11

McKBrew · 10-07-2008, 07:25 PM

I'm OK with the cherries, from what I've read on the style, it's a common thing to do.

EvilTOJ · 10-07-2008, 08:03 PM

Sour cherries is just peachy with me.

blacklab · 10-08-2008, 08:35 PM

Bust those cherries out.

**ShortSnoutBrewing** · 10-08-2008, 08:54 PM

Alrighty....next question...where does one get sour cherries and how much are we gonna need?

blacklab · 10-08-2008, 09:59 PM

I have risen from the ashes of lameness and brewed my barrel beer!
This stuff is dark!

Evidence:

The Ghetto Child Brew Setup

McKBrew · 10-09-2008, 01:06 AM

What type of sour cherries are we looking for and how much? I found some online that are sour cherries with sugar and water added in a 24oz jar. This company in Dundee, OR has tart cherries in water.

EvilTOJ · 10-12-2008, 09:02 AM

Safeway around here has those exact cherries in stock. I like that it's stored in water instead of corn syrup like some other brands. For my cherry stout I added 5 lbs of dark cherries in the baggies from the frozen food section and they worked alright.

Myself, I'm fine with us each adding our own brand/style of cherries to the mix. Most kriek recipes call for 6 lbs of cherries per 5 gallon batch, so portion accordingly.

blacklab · 10-13-2008, 06:54 PM

This beer is about fermented out and smells great. Thinking about just throwing it in the keg and doing tap hits.

**ShortSnoutBrewing** · 10-13-2008, 07:09 PM

HA...tap hits! Nice.
I took a reading during the weak and had it down to 1.009! It's damn dark and does smell intense!

blacklab · 10-13-2008, 09:48 PM

j/k - although I am gone on Oct 24th, so I may have to roll over to your pad and leave the fermenter there until barreling day. I'll PM ya.