DanZarrella
Well-Known Member
2 Gallon batch
5 Lbs Pale LME
1 Lbs Victory Malt (Partial Mash with Amalyase, then 30 min steep)
2 Organic Vanilla Beans, diced in the boil
1.5 Lbs Sour Cherries in Sugary Water, blended in hop bag in boil
DAP nutrient @ 5 mins
2 Oz 2006 First Gold (Whole) Hops @ 60 mins (Smelled Cheesey a little)
1 Oz French Oak Chips (Soaked in Rye for 2 weeks) in hop bag in carboy for 1 week
500ml Starter of Whitelabs Brett C
Fermented at 72-74 degrees, fermentation went crazy (it looked like I was stirring the wort the whole time) in less than 24 hours for about 24 hours and then seemed to slow (basically to a stop) when I lowered the temp to 65 for 12 hours, put it back up to 72-74 and it didn't restart. Transferred to plastic for "secondary" with slightly more oxygenation at one week.
Its got a ton of banana in the nose and lots of coffee in the taste.
Thinking about pitching a Wyeast Lambic Blend at this point.
Thoughts?
5 Lbs Pale LME
1 Lbs Victory Malt (Partial Mash with Amalyase, then 30 min steep)
2 Organic Vanilla Beans, diced in the boil
1.5 Lbs Sour Cherries in Sugary Water, blended in hop bag in boil
DAP nutrient @ 5 mins
2 Oz 2006 First Gold (Whole) Hops @ 60 mins (Smelled Cheesey a little)
1 Oz French Oak Chips (Soaked in Rye for 2 weeks) in hop bag in carboy for 1 week
500ml Starter of Whitelabs Brett C
Fermented at 72-74 degrees, fermentation went crazy (it looked like I was stirring the wort the whole time) in less than 24 hours for about 24 hours and then seemed to slow (basically to a stop) when I lowered the temp to 65 for 12 hours, put it back up to 72-74 and it didn't restart. Transferred to plastic for "secondary" with slightly more oxygenation at one week.
Its got a ton of banana in the nose and lots of coffee in the taste.
Thinking about pitching a Wyeast Lambic Blend at this point.
Thoughts?
