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I have brewed a clone variant of this for 2 years now. It is 5lbs cherries for a 5gal batch (i have used 4 lbs before, no huge difference) i use 2.5 lbs dark sweet cherries (frozen bags are fine just thaw out first obviously) and 2.5 lbs tart Michigan cherries. this blend is key. add the...

Thats an interesting recipe. I used a similar one for a sour i have in my oak barrel. The saison i used i got from a friend that one the spirit of belgium award in DC with it a few years back. its pilsner, wheat, mt.hood, hauller and I add mustard seed, coriander and orange peel bitter also...

french oak is not as strong a flavor as american oak. I think you could do 4 months on oak and it be alright so long as its french oak. I have an american oak barrel i have a sour aging in and i had to let it soak with water for a while and refill it 3 times to tone the oak down a bit. Let me...

I spoke to Chris from Troegs at a tasting last year for mad elf. I thought he said there is clove in the brew also. I am going to try this and add a bit of clove to it also. Edit: It was Clover Honey not clove. but i think i will add some clove to it

nope. you get a bit of oak sourness but its very pleasant and subtle. i had a few drink 'snobs' really give me props on that one specifically. I put on a blind tasting between a few different ones i made ranging from different juice/cider blends, yeast and the oak'd version which had a non...

It is a huge hit with friends and family. They all love the oak aged the best and the cider i am getting from the local farm is fresh, unfiltered and very flavorful. I am excited to see how you like the finished product. keep me updated please.

How can i convert this to a partial mash recipe? I am interested in trying this but don't brew all grain at the moment due to small apartment.

Alright. I just transfered this to a keg after about 10 weeks sitting on an once of med toasted oak chips. I used organic gala apple cider from a local farm. I have gotten more compliments on this then any of my beers. wonderful flavor, slight sourness from the oak. Very tasty!! Try it out...

I have a sour that will be going on 4 months in 'secondary' I will probably keg it come May of 2010. Ales i dry hop, such as ipa's , i keep for 10 days in there and i have a RIS i plan on aging in secondary for 6 months. Like the others said, just depends on style.

Yes. I read your thread and figured that was it. I just wanted to make sure my suspicions were correct as this is my... 6th batch and I am still going through the learning process. I am just going to let this stuff sit until Nov. or Dec. then i guess and see what happens.

this is from the website. I double pitched the yeast. Fermented fine. WLP500 From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and...

Sorry for redundancy. I looked up a few threads and some are close to my issue but most seem to be a problem with some bottles carbing and others not. Or others not waiting long... these don't really apply to me, i don't think I made a nice Belgium strong dark, Trappist style ale. I double...

I was wondering if anyone has made apfelwein and put a bit of oak chips in the carboy to simulate a "oak ageing" style character? I just decided to try so i put about an oz of medium toast french oak chips in there to see if it does anything positive with the flavor. I also contemplated...

Thank you. I was initially pretty worried this was going to be ruined by a stupid stove issue. But its nice to know I wasn't the only one with this concern and that it wasn't much to worry about. Cheers!

Its my first batch!! :rockin: But like everyone else i have concerns... I am going to see how this brew turns out... hopefully nothing to horrid but I wanted an opinion on how bad this could turn out. I searched through the FAQ but didn't notice anything specific. I could not get a full...