Primary - 3 gals Mixed Berry Peppercorn Hydromel. 1.032 to 1.001 with mesquite honey, and 1 lb in 3 gallons of dried mixed blueberries, strawberries and cherries, and D-47 yeast. Problem is I screwed up and even though I had it written down right, I went 3 Tbsp of crushed black pepper instead of 3 tsp. It's what I get for throwing something together at 1:30 am on a weeknight.
Secondary (or extended primary souring) is the usual stuff, plus a couple new ones.
Secondary (or extended primary souring) is the usual stuff, plus a couple new ones.
- 5 gals Brett C. Old Ale w/ Port oak. Gravity is stable, but needs more "old" (about a year old now) so that's getting another year before I bottle it.
- 5 gals 2014 Turbid mashed Lamebic w/ Chardonnay Oak. 2015 edition gets brewed next weekend, also with Chardonnay oak. 2016 gets brewed next October, and then in fall of 2017 the three get blended for Gueuze, and the rest of the 14 bottled straight.
- 5.5 gals Flanders Red w/ Cabernet oak. Still has a little more to drop gravity-wise, but is coming into its own.
- 10 gals Flanders Pale Ale. ECY20 worked it down to 1.001 in 6 months. Character hasn't come in yet, but it'll get there.
- 10 gals Oud Bruin. See comments for Flanders Pale Ale, same deal. I'm going to have to blend this one to bring some residual sweetness back.
- 5.5 gals Session Kriek. See comments for the Flanders Pale and Bruin, except 1.000. Will give another 12 months, followed by 3 or 4 months on sour cherries.
- 5.5 gals 100% Brett L Kriek. Good and dry, and sitting for a month on sour cherries.
- 5.5 gals 100% Brett B Red. Also sitting in secondary for a month, getting a small (1 oz) Hersbrucker dry hop.
