Originally Posted by Warped04
BarleyWater that makes sense. Would a 50/50 split of sour and sweet cherries work?
That's what I'm planning on doing for my spiced cherry dubbel.
The recipe is from Randy Mosher's book Radical brewing.
I think I'm going to order frozen tart cherries from Michigan as I missed this years harvest.
Here's a link to one of the places I might order from.
You can get either canned packed in water or frozen.http://www.mi-cherries.com/can.htm
Bottled/Kegged/Conditioning: Orfy's Boddington's clone, Orfy's Old Speckled Hen clone, SN Celebration clone
On Deck: Gumballhead clone, German Pilsner
Drinking: Old Ale, Bourbon Barrel Wee Heavy, Bourbon Barrel RIS