Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Sour Ale > All-Grain - Landers Fred

Reply
 
Thread Tools
Old 10-05-2012, 03:56 AM   #21
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
humann_brewing's Avatar
Recipes 
 
Join Date: Oct 2008
Location: the sun
Posts: 15,733
Liked 320 Times on 316 Posts
Likes Given: 22

Default


Quote:
Originally Posted by Soperbrew View Post
What's going on with these beers? Updates from anyone?
a 50/50 blend did quite well at a comp for me, waiting for the sheets but I know I got a 2nd with it. Still young and in the aging kegs, I just bottled a couple for this comp at a guess of 50/50 blend, I didn't add yeast to the bottles either so there was something in there to eat the sugar
humann_brewing is offline  
 
Reply With Quote
Old 10-20-2012, 06:18 PM   #22
chrislehr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Austin
Posts: 358
Liked 10 Times on 9 Posts
Likes Given: 9

Default


Subscribing to this one as well. And you are just north of me?!?!? Any chance you can LMK when your next brew day is? Ill be cleaner/sanitizer helper for a walkthrough on your process
__________________
I brewed all the beer at my wedding.
http://weddingbrewing.blogspot.com/
chrislehr is offline  
 
Reply With Quote
Old 11-23-2012, 12:44 AM   #23
BigJim_inFLA
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Lakeland
Posts: 128
Liked 10 Times on 7 Posts
Likes Given: 14

Default


I'll be brewing the first batch of this on Saturday. I'll let everyone know how it turns out in a couple of years!
BigJim_inFLA is offline  
 
Reply With Quote
Old 02-22-2013, 03:49 AM   #24
dougdecinces
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Indianapolis
Posts: 675
Liked 19 Times on 14 Posts
Likes Given: 9

Default


I brewed a batch following your instructions on September 2011, and I just cracked open my first bottle. today. Lots of lactic sourness and toastiness. Loads of tannins from the oak give it a full mouthfeel. It's lacking in fruitiness, which is a disappointment, but overall this is a solid beer and I'm glad I made it. I bottled six gallons of this straight, and racked the remaining 4 gallons onto 7 lbs of whole cherries. I'll let you know how that portion is in a few months.
dougdecinces is offline  
 
Reply With Quote
Old 03-15-2013, 06:16 PM   #25
Weezy
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Weezy's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Pittsburgh
Posts: 1,706
Liked 303 Times on 222 Posts
Likes Given: 195

Default


I've been doing a lot of planning in the past few months in hopes of starting an oak aged sour batch soon. I really appreciate the methods that you’re using for fermenting and blending. I was hoping I could ask you some questions?

Firstly, I was thinking of fermenting on ale yeast for a few days to get most of the attenuation, cold crash, then start with the bugs. Maybe even keep a gallon carboy of un-soured beer for blending purposes. Your thoughts on this approach would be appreciated.

I have a small oak barrel that I use for flavoring my farmhouse recipe. But it’s a six week turn around, low maintenance affair. When oaking long term, do I need to worry about topping it off to keep the O2 out? Or do you just let it go and just let the natural evaporation happen? Could you give us a bit more detail on your fermentation steps?

Thanks for the input in advance…and for sharing your recipe.
__________________
On Tap: Stoney's clone, Session Rye, Dry Session Porter
Aging: pale sour solera, yeast bay lambic, dregs lambic, dark english wheat on Roeselare blend, sour brown ale
Weezy is offline  
 
Reply With Quote
Old 03-15-2013, 06:29 PM   #26
dougdecinces
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Indianapolis
Posts: 675
Liked 19 Times on 14 Posts
Likes Given: 9

Default


I'm not the OP, but I would not pitch the ale yeast first. Roselare doesn't have that much character in and of itself. IMO you need to give it all the help you can. As for the oak question, I will yield the floor to someone more knowledgeable.
dougdecinces is offline  
 
Reply With Quote
Old 04-03-2013, 03:38 PM   #27
PintoBean
Hailstorm Brewing Co
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
PintoBean's Avatar
Recipes 
 
Join Date: Aug 2011
Location: Frankfort
Posts: 521
Liked 109 Times on 61 Posts
Likes Given: 2

Default


Brewed this up yesterday (well, a variation on the original recipe that has a lambic grain bill as the base and I did a mini-mash on the side with the specialty grains and corn and blended to get the flanders wort) but pitched ECY 02 - Flemish Ale. Now the wait...
__________________
Hailstorm Brewing Co
www.facebook.com/hailstormbrewingco
PintoBean is offline  
Johnnyhitch1 Likes This 
Reply With Quote
Old 06-14-2013, 09:58 PM   #28
dmob29
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: So Cal
Posts: 144
Likes Given: 2

Default


Hey Sacc, ever tried throwing 3763 on your Irish Red???

Looking to get a simple sour going and really like this recipe... thoughts?
dmob29 is offline  
 
Reply With Quote
Old 10-03-2013, 06:00 PM   #29
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
humann_brewing's Avatar
Recipes 
 
Join Date: Oct 2008
Location: the sun
Posts: 15,733
Liked 320 Times on 316 Posts
Likes Given: 22

Default


I just won a best of show with this recipe in a 100 beer comp. The beer is about 2 1/2 years old.
humann_brewing is offline  
 
Reply With Quote
Old 10-04-2013, 11:15 PM   #30
mysteryshrimp
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Acworth
Posts: 228
Liked 33 Times on 21 Posts
Likes Given: 141

Default


Quote:
Originally Posted by dmob29 View Post
Hey Sacc, ever tried throwing 3763 on your Irish Red???

Looking to get a simple sour going and really like this recipe... thoughts?

I brewed a red and realized that I had more "raisin" flavor than any oud bruin I'd ever made on purpose, so I finished with Roselare and bottled. I'm happy with it so far.
__________________
Primary: Too many sours to mention.
Aging: Mead, Flanders Red, Belgian Dark.
Serving: Too many to mention. Dry Cider, East Coast IPA and Old Ale are my current standards.
BJCP ID: F0785, Certified Judge
mysteryshrimp is offline  
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS