lol oh yeah derp. well the lid isn't screwed on that... that's why it has that thick meaty pellicle on it.
Nice Noch,
Well, not nice about the death of yet another hydrometer, but glad it's tasting great! Just a quick head's up: The oak flavor and aroma will come through somewhat quickly on this one, since the chunk(s) are mainly raw oak. I'd recommend using a racking cane to very, very gently stir the beer, and taste a little bit after doing so every week starting in a few weeks. Our wine brand manager is under the impression that those oak chunks will impart oak very quickly, so aging for much longer than 2-3 months would be overkill. I'll be adding my oak chunks in to a barrel soon, but will probably only leave it in the barrel for 3-4 weeks after adding those oak chunks.
Has anybody else added the oak chunks to their Consecration yet? If so, how long ago, and how's it tasting so far?
Cheers!
I agree with your wine manager - I'd recommend starting to taste for the oak that you want after 2 weeks. Our very first tasting (at 2 weeks) after we added oak we already had enough oak character. I don't like over-oaked beer or wine, so we kegged after just the two weeks with oak. It might be that I'm just very sensitive to the oaky character, but we definitely could taste it clearly.
And just a note for 1st time oak users... if you are using carboys, make sure that the chunks fit easily through the neck of your carboy. Cut them in half or more if you need to. They will swell up and are very hard to get out once you are done! (From experience).
A question for all - has anyone else done any comparisons vs. Consecration? We have our beer fully carbonated in kegs and ready to bottle. If you read back, you will see we did Brett L and Brett B separately. So we had a tasting and blending session to see what we liked. Turned out 55/45 Brett L/Brett B is what we will do.
We also compared to Consecration. Have to say we didn't come very close. Consecration is substantially more sour, but has less what I'll call the barnyard funk flavors and the cherry notes we get from our Brett L don't seem very apparent in Consecration.
Frankly, I think I might like our beer better than Consecration (I know, crazy!); will have to taste a few more times and see. But any theories why so much less sour? This is our first sour brew, so we don't know a lot about how what goes on effects the end product.
jmich24 said:I would venture to guess that you didn't age it nearly long enough if it is already kegged. I plan to age my kit 12-24 months (depending on taste).
Hate to rain on your parade, but I'd wait until I could make a starter. Know anyone you can bumb some DME off?
First time sour, and learned some valuable lessons. Attempting to make the Concecration (aquired a kit from More Beer). Seems there is quite a bit of chatter and experience with this kit on this blog so off with the questions.
1. Any recommendations when to rack to secondary? I was under the impression I would rack after a week to secondary. My OG was only 1.072. I brewed last Friday and have a fermentation chamber where I have been able to control the environment within +/- 1 degree. I started at 72 and let it go for 4 days, I then increased to 76 degrees as recomennded by MoreBeer.com. When checking my SG today, hoping to rack to seconday it is only 1.024 (should have made a starter- but ended up pitching 2 vials of 0530 - so I knew I would be short but was still hoping for a better outcome). Anyway, any recommendations? Keep going primary? Rack and roll the dice? From what I am picking up across this blog is most are racking in the teens. Thus, considering returninging it to my fermentation chamber and letting it go another week.
First time sour, and learned some valuable lessons. Attempting to make the Concecration (aquired a kit from More Beer). Seems there is quite a bit of chatter and experience with this kit on this blog so off with the questions.
1. Any recommendations when to rack to secondary? I was under the impression I would rack after a week to secondary. My OG was only 1.072. I brewed last Friday and have a fermentation chamber where I have been able to control the environment within +/- 1 degree. I started at 72 and let it go for 4 days, I then increased to 76 degrees as recomennded by MoreBeer.com. When checking my SG today, hoping to rack to seconday it is only 1.024 (should have made a starter- but ended up pitching 2 vials of 0530 - so I knew I would be short but was still hoping for a better outcome). Anyway, any recommendations? Keep going primary? Rack and roll the dice? From what I am picking up across this blog is most are racking in the teens. Thus, considering returninging it to my fermentation chamber and letting it go another week.
mors said:You should wait until the Abbey yeast is finished. Never go based on time.
mors said:yeah I still say let the yeast finish..because there is more to a yeast finishing than just getting the FG down. The yeast clean up many off flavors there at the end...
wheidem1 said:Appreciate the pointers. Not doing adding a Roeselare, simply going 0530 to Brett in secondary. Am I missing a flavor profile here by not adding Roeselare? Following the morebeer.com kit.
Didn't buy the "kit", but pretty much followed the recipe. After a week in primary & getting down to 1.016, I crash cooled and racked onto Zante currants with Brett L. Been going for a week. In another 6 weeks, I will pitch the roselaire. Apparently it seems that the oak should wait until desired sourness is reached because the cubes are pretty "raw" and oak extraction would be quick and possibly too high. I have my oak cubes soaking in Cabernet. By the time I pitch the rosealaire, they will be soaking for 3 months. What's the consensus of throwing the cubes in with the bugs? I figure the long term soaking will have leeched out any harsh tannins the oak would otherwise impart.
I assume it's too late for your brew day, but I did a second running. Got thinking about it during the process, and remembered I had some extra DME from making starter wort. Collected about 4 gallons from the spent grains, added just short of 3 lbs Briess DME, and boiled 1/2 oz of Kent Goldings I had for 60 minutes. I had a spare pack of Roeselare, and after 8 days it's settled down nicely. OG ended up at 1.057. Tried it yesterday to see what I had. It smells much more sour than what it is at thsi point, and it has a mild brett funk, and quite dry without measuring. I'm going to rack it onto a couple lbs of fruit, I was thinking peaches, and hide it away for a few months. Should be good next spring!
So I screwed up, after transferring to the secondary, I added my fruit and then the Roeselare blend. No Brett on its own. I thought the Roeselare blend had it all in it. It's been in the secondary for a month now.
Is it to late to add the Brett or should I forget it at this point?
I'm not bottling soon but I'm wondering what volumes people are carbing to? The real Consecration isn't highly carbed.
The reason I ask is bc I have 2 cases of those Vinnie bottles and would rather use them for a Saison Brett that's highly carbed.
TNGabe said:That makes me jealous.
Coff said:Are they not for sale anymore? They were expensive as ****.
TNGabe said:Still for sale, I'm just too cheap to buy bottles.
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