Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Extract Brewing > HELP: Tart of Darkness
Reply
 
LinkBack Thread Tools
Old 01-06-2013, 01:52 PM   #1
Gunpowder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 145
Liked 28 Times on 21 Posts
Likes Given: 76

Default HELP: Tart of Darkness

I ordered the "Tart of Darkness" sour stout kit from MoreBeer.com and I will be brewing it today. I know it requires 6-12 months fermentation (to get the sour part) but it didn't come with specific instructions. It came with their usual instruction sheet, nothing about fermentation. It also came with bourbon oak chunks that should be added around month 6.

I plan on letting this ferment for about 9 months (I need it drinkable by the 2nd week of October).

I plan on adding the Oak chunks in around May or June.

What I need to know is, how long does it stay in Primary? The whole time? If not, when do I rack to secondary? How long does it need to be bottle conditioned for?

If anyone could give me any help with this, I'd greatly appreciate it.

__________________
Gunpowder is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2013, 06:29 PM   #2
t-ross
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Alburtis, PA
Posts: 39
Default

Sounds like a really interesting brew.

That uses Wyeast's Roeselare blend. I haven't used that blend before but it has similar components to their lambic blend so I think some of the conventional Lambic wisdom should apply.

I'm about two months into a Lambic roughly following the Steve Piatz method in BYO:
http://www.byo.com/stories/beer-styl...lambic-brewing

He leaves them set in plastic buckets on the yeast cake for two years. This is similar to what commercial lambic brewers do. They use oak barrels. Oak and plastic will let a little O2 in which might contribute to some of the sour compounds.

I'd leave yours in the primary for as long as possible tasting about once a month to see how it is doing. If you are running short on time then I'd go into the secondary about a month before your deadline. I think the oaking will go faster than souring.

__________________
t-ross is offline
 
Reply With Quote Quick reply to this message
Old 01-08-2013, 04:06 PM   #3
Gunpowder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 145
Liked 28 Times on 21 Posts
Likes Given: 76

Default

Thanks t-ross. Should I re-yeast? I seem to be getting a lot of different answers on this.,

__________________
Gunpowder 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
Tart of Darkness dshay Lambic & Wild Brewing 185 Yesterday 01:19 AM
The Bruery's Tart of Darkness - Sour Stout! Jipper Recipes/Ingredients 14 03-17-2014 02:30 PM
Darkness Spencecore24 Beginners Beer Brewing Forum 9 04-05-2012 12:30 AM
DTV darkness farmbrewernw General Chit Chat 38 01-11-2009 11:23 PM
darkness? endlesssurf Extract Brewing 8 11-25-2008 02:45 PM