ardonthorn5

Recipes 

Cherry Dunkleweizen in the bottle. Took a sample: cherry and spice/clove aroma; tastes tart/sour from the cherries, and has some clove/spice taste. Definately needs time to bottle condition. Might lay off the cherries a bit next time and try to get my fermentation temperature down to lessen the cloviness.

Used NB's kit for the base, then added three pounds of tart cherries and two pounds of sweet cherries.

PT Ray

Recipes 

Recipe? I know you posted it was a Northern Brewer but they do have options for their kits.

VillageBrew

Recipes 

Did you just add them to the secondary? How long in the prim and secondary? I would love to do a cherry chocolate porter, and nowthat you have brought this up, now would be the time to get it started for a December or January drink schedule.

ardonthorn5

Recipes 

I used the Wyeast 3068 Weihenstephen yeast. I let it primary for a little over a week. Racked the beer on 5# cherries in secondary, where I let it set for about two weeks. I'm going to let it bottle condition for 2 weeks to a month, or whenever I get too impatient and crack one open

VillageBrew

Recipes 

Please post your results when the time comes. Sounds yummy!

ardonthorn5

Recipes 

beer turned out great! tartness is still there, just not as strong. The same for the clove flavor. it also developed what i can only describe as a creaminess. it's just a really good beer.

tennesseean_87

Recipes 

I thought lower fermentation temps emphasized the clove-flavors and higher temps the banana-esters. Is this not true?

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#8 Corks in Belgian Bottles Hold Carbonation
Drinking: Graham's Cider, Sour mash Red, Rochefort 8 clone, Yeti Imp Stout clone, Brown Sugar Spiced Cider, Split batch IPA/SBitter, Oatmeal Brown Ale, Belgian Pale Ale, Oatmeal Dry Stout
Bottle conditioning: Graham's Cran-Apple Oaked Cider, Raspberry Apfelwein, Split batch Tripel, Split Batch Pilsener
Fermenter: Graham's Cran-Blue-Pom-Apple Cider
On Deck: Gun Stock Old Ale, BC Haus Pale (half nugget, half columbus), Berliner Weisse

ardonthorn5

Recipes 

I could be wrong with the temperature listed earlier. When I primaried the beer, it was around 74-76, according to my thermometer. then i added that to the cold water in my primary and topped off. however, my fermometer listed the temp around 80. I imagine that's possible from the temps i had sanitized my carboy at prior. I also admit to noob/stupidity with the yeast and how the temps affect the flavors. guess i got it backward. still, there's clove. and awesome, tart cherry!