Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Sour Ale > All-Grain - Lambic Style / Kriek

Reply
 
LinkBack Thread Tools
Old 07-13-2010, 06:31 PM   #11
WildGingerBrewing
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
WildGingerBrewing's Avatar
Recipes 
 
Join Date: Mar 2010
Location: McKinney, TX
Posts: 10,584
Liked 1901 Times on 1880 Posts
Likes Given: 5

Default


update please?

__________________
He's too retarded to do anything on his own, but I can easily throw him down a slide. - Marubozo
Doritos are evil. Taco Bell is evil. Ergo, Ginger is Satan. - Shecky
I should have known the thought of Ginger's wang flopping would be enough to kill the TR. - KCBrewer
WildGingerBrewing is offline  
 
Reply With Quote Quick reply to this message
Old 09-24-2010, 09:05 PM   #12
Sixbillionethans
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2006
Location: Wauwatosa, WI
Posts: 162
Liked 7 Times on 6 Posts
Likes Given: 1

Default


Looks like I can no longer edit the OP as I had been...boo.

I've been brewing a lot, but that's all the time I've had so finding time to write about brewing has been less possible. As I'm currently on vacation, I finally have an unobstructed minute to update.

I kegged this beer on 18 June 2010, which made it 16 months old. Gravity was 1.008. It's currently almost 20 months old now.

Despite pounds of cherry carcasses in the carboy kegging went smoothly and without issue.

- Color is brilliantly clear and light red from the cherries. Sharp spritzy carbonation raises a pinkish head which diminishes almost immediately.
- Aroma has lots of fruit with significant brett and some earthiness. Definitely a beer that I can just sit and smell for a while before drinking.
- Flavor is tart and acidic, but not hugely sour. After taste is lingering cherries. Finish is very dry and seems to linger on tongue. More sweetness is evident as it warms up and I find an almost room temperature serving temp to be quite good.

I think it's a quality kriek. Since commercial bottles are so pricey my experience level with the style is lacking and I can't easily compare. I've had various sour beers from other US brewers and I would gladly compare this with any of them. I'm going to bottle several bombers to retain for several years of aging and bring out for special occasions.

I share the opinion of others on this and other forums that the Wyeast blend makes a fine beer, but seems to lack some complexity. This is a beer I'm proud of. Probably the best beer I've made to date. But I do think it has a little less depth than I desired. Various posts have commented on using commercial dregs. If I were to make another kriek, I'd seek out a fine commercial brand with viable dregs and add those as well.

__________________
Sixbillionethans is offline  
Johnnyhitch1 Likes This 
Reply With Quote Quick reply to this message
Old 09-24-2010, 09:10 PM   #13
Rackerman
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Malpais, Costa Rica
Posts: 66
Default


Congratulations on the long-haul. I'm jealous...

__________________
Rackerman is offline  
 
Reply With Quote Quick reply to this message
Old 09-24-2010, 09:12 PM   #14
Conodor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: St. Clair Shores
Posts: 232
Liked 3 Times on 3 Posts
Likes Given: 3

Default


Thanks for the follow up.

__________________
5th Street Brewery
7 days without a beer makes one weak.

C.R.A.F.T. Member

(Most replys from my cell sorry for mispellin)
Conodor is offline  
 
Reply With Quote Quick reply to this message
Old 09-28-2010, 03:48 PM   #15
winterparkmg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Naples, italy
Posts: 31
Default


What do you think about pitching the US-05 and a tube of WLP-500 to get the belgian out of it on top of the lambic style? Citrusy with the sweetness of cherries? I have a very low grav wort that ended up sour from lautering 2 day old grains from a Belgian Trippel and I'd like to experiment with it. I'd definitely like to check out your recipe and fermentation schedule as a guideline for me. Thoughts?
~Wm

__________________
winterparkmg is offline  
 
Reply With Quote Quick reply to this message
Old 09-29-2010, 04:58 PM   #16
Sixbillionethans
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2006
Location: Wauwatosa, WI
Posts: 162
Liked 7 Times on 6 Posts
Likes Given: 1

Default


Quote:
Originally Posted by winterparkmg View Post
What do you think about pitching the US-05 and a tube of WLP-500 to get the belgian out of it on top of the lambic style? Citrusy with the sweetness of cherries? I have a very low grav wort that ended up sour from lautering 2 day old grains from a Belgian Trippel and I'd like to experiment with it. I'd definitely like to check out your recipe and fermentation schedule as a guideline for me. Thoughts?
~Wm
Sorry, I'm not really following what you're saying. You want to (or maybe already did) pitch a blend of US-05 and WLP 500 and then pitch a Lambic culture? I suppose there is no reason it wouldn't work.

Or, you did the US-05/WLP-500 and then it got sour and you're wondering if it will taste good? I don't know, I guess you should taste it.

Please understand that the recipe listed here was a laborious attempt to re-create the Lambic style: from a turbid mash, to a 5 hour boil, to a 16 month aging. I would not recommend taking the results and applying them to an "accidental" sour beer.
__________________
Sixbillionethans is offline  
Johnnyhitch1 Likes This 
Reply With Quote Quick reply to this message
Old 02-15-2011, 06:00 PM   #17
GiraffeBrew
Feedback Score: 2 reviews
Recipes 
 
Join Date: Feb 2011
Location: Stratham
Posts: 186
Liked 1 Times on 1 Posts
Likes Given: 3

Default


So, how did this turn out????? I wanna know!!!!!!!

__________________
GiraffeBrew is offline  
 
Reply With Quote Quick reply to this message
Old 02-19-2011, 10:53 PM   #18
wacko
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Posts: 216
Liked 4 Times on 3 Posts

Default


Quote:
Originally Posted by GiraffeBrew View Post
So, how did this turn out????? I wanna know!!!!!!!
look up
__________________
wacko is offline  
2
People Like This 
Reply With Quote Quick reply to this message
Old 04-15-2011, 12:21 PM   #19
Rippt530
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Allentown
Posts: 48
Default


Congrats on a successful brew. I'm jealous of even having an extra carboy to leave occupied for that long. I need some new ones, I'm thinking 6-8 6.5 gals will get me to a good place.

__________________
Rippt530 is offline  
 
Reply With Quote Quick reply to this message
Old 04-16-2011, 02:41 AM   #20
GiraffeBrew
Feedback Score: 2 reviews
Recipes 
 
Join Date: Feb 2011
Location: Stratham
Posts: 186
Liked 1 Times on 1 Posts
Likes Given: 3

Default


It will gwet you to a good place. And that place has lots of homebrew!! Cheers!!!!

__________________

Life is a Journey through bottles, one day you wake up and realize it's on tap.

GiraffeBrew 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
Classic Beer Style Series: Lambic thedigitale Lambic & Wild Brewing 51 04-04-2013 02:45 PM
kriek? Pimp Juice Recipes/Ingredients 13 06-20-2012 05:04 PM
My first Kriek Lambic!!! MattMann General Beer Discussion 3 07-09-2008 01:32 AM
Classic Beer Style Series: Lambic feedthebear General Chit Chat 19 03-07-2007 04:03 PM



Newest Threads