Attempting Supplication clone - Page 9 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Attempting Supplication clone

Reply
 
Thread Tools
Old 07-09-2012, 02:57 PM   #81
tasq
Recipes 
 
Mar 2010
Denver, Colorado
Posts: 577
Liked 12 Times on 12 Posts


Quote:
Originally Posted by boralyl View Post

7/7/12 - Added 4 Pounds of Washington Bing cherries. Gravity reading was 1.010. The taste is very simalr to 1/30/2012. A little bit of the base brown ale in the nose along with cherries and sourness (despite no cherries being in the beer). Not a hint of the base beer in the taste. Very sour, cherries, lactic, tart. Very dry. I'm hoping w/ the cherries and carbonation it will make a fantastic sour beer. It's certainly coming along much better than expected. Very excited. Will let it sit on the cherries until October (~ 3 months), then bottle with Rockpile wine yeast. I should note that I had the real version on draft today and it tastes very close to my version. I think I might skip the Pinot and oak chips.
FYI - Bing cherries are the wrong type to use and won't contribute much, if any flavor. You want tart cherries, not sweet.
__________________
The Keg Ran Out Club
Broomfield, Colorado
http://www.kroc.org/

Ace_Club Likes This 
Reply With Quote
Old 07-16-2012, 01:43 PM   #82
boralyl
Recipes 
 
Dec 2009
Pennsylvania
Posts: 95
Liked 7 Times on 6 Posts


Quote:
Originally Posted by malevolent View Post
1.010 after adding the cherries or before?
1.010 before adding the cherries. I expect it to drop a few more points over the next 3 months or so.

Ace_Club Likes This 
Reply With Quote
Old 10-10-2012, 03:09 PM   #83
boralyl
Recipes 
 
Dec 2009
Pennsylvania
Posts: 95
Liked 7 Times on 6 Posts


Quote:
Originally Posted by tasq View Post
FYI - Bing cherries are the wrong type to use and won't contribute much, if any flavor. You want tart cherries, not sweet.
I bottled this up last Friday and can say it's got a huge cherry aroma, and is deliciously sour. Should be carbonated in a few weeks. Once it is I'll post some tasting notes.

 
Reply With Quote
Old 10-10-2012, 03:11 PM   #84
tasq
Recipes 
 
Mar 2010
Denver, Colorado
Posts: 577
Liked 12 Times on 12 Posts


Quote:
Originally Posted by boralyl View Post
I bottled this up last Friday and can say it's got a huge cherry aroma, and is deliciously sour. Should be carbonated in a few weeks. Once it is I'll post some tasting notes.
Whatever wets your noodle buddy. That's what brewing is all about.
__________________
The Keg Ran Out Club
Broomfield, Colorado
http://www.kroc.org/

 
Reply With Quote
Old 10-11-2012, 01:05 PM   #85
Azurecybe
 
Azurecybe's Avatar
Recipes 
 
Jun 2011
Cedar Rapids, IA
Posts: 150
Liked 4 Times on 4 Posts


So the Bing cherries worked out well then. Good to know. Post tasting notes when you can.
__________________
"Payday came, and with it beer"
- Rudyard Kipling

 
Reply With Quote
Old 10-12-2012, 01:41 AM   #86
B-Dub
Recipes 
 
Sep 2007
Central Coast
Posts: 544
Liked 9 Times on 7 Posts


I have used Bing cherries in a sour and it turned out great. Use what you have local and see what happens. I will not hesitate to use Bing next year when they are fresh and cheap. I missed the boat this year. So I used dry sour cherries this year from Michigan and am looking forward to tasting it in 6-12 months.

Barrel on my friend,
BW
__________________
www.bwbrewing.blogspot.com/

 
Reply With Quote
Old 10-13-2012, 08:16 PM   #87
boralyl
Recipes 
 
Dec 2009
Pennsylvania
Posts: 95
Liked 7 Times on 6 Posts


My beer was already so sour, I didn't want to add anymore with sour cherries. Instead I got the nice cherry aroma/flavor from the Bing. Trying to force myself to not open a bottle for another week. It's not easy!

 
Reply With Quote
Old 10-15-2012, 01:07 PM   #88
bbarnumboy
Recipes 
 
Apr 2012
Everett, Washington
Posts: 54
Liked 8 Times on 8 Posts


Well My Clone hits 6 months young In November. I am thinking of trying it since I have not tasted it since it was infected. The only thing I have opened it for was to ass Supplication dregs. I do not have a pellicle anymore and have not for a few months. This Better Bottle seems to completely eliminate the introduction of Oxygen. I like to see a good pellicle so it is a little disappointing.

Hope it is souring at least.

 
Reply With Quote
Old 10-15-2012, 10:36 PM   #89
Bambooshoot
Recipes 
 
Nov 2009
San Francisco
Posts: 18
Liked 1 Times on 1 Posts


Boralyl - Sounds like your clone is coming along nicely! I'm excited to hear tasting notes. I do have a few questions, since I'm planning on starting my clone using a similar process as you (namely, simultaneously pitching Abbey 530, Sour Mix 655, and supplication dregs). First, what was your reason for not adding the pinot/oak? Second, why did you transfer from the carboy to the keg to the Better Bottle? Just to get the beer off the trub for the extended aging? Seems like an unnecessary risk of oxidation. Last, can you please share your original recipe? I didn't see it in this thread. I am planning to use something along the lines of the following, which someone else posted:

Ingredients:
11.0 lb American 2-row
1.0 lb Caramel Malt 40L
1.5 lb Vienna Malt
0.5 lb Carafa SpecialŪ TYPE III
1.0 oz Perle (8.2%) - added during boil, boiled 45.0 min

Thanks!

 
Reply With Quote
Old 10-17-2012, 07:48 PM   #90
wiescins
Recipes 
 
Jun 2010
Chicago, IL
Posts: 232
Liked 4 Times on 4 Posts


sub'd

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Ithaca Brute Clone DanZarrella Lambic & Wild Brewing 5 07-14-2013 12:25 PM


Forum Jump