Wood-Aged Beer Pirate Strong Ale - Page 21 - Home Brew Forums
Home Brew Forums > HomeBrewTalk.com Recipe Database > Specialty, Fruit, Historical, Other Homebrew Recipes > Wood-Aged Beer Pirate Strong Ale

Reply
 
Thread Tools
Old 07-13-2013, 02:54 AM   #201
invivoSaccharomyces
Recipes 
 
Mar 2013
Madison, WI
Posts: 91
Liked 18 Times on 15 Posts


Hmm, mine's been in bottles for two weeks, and it doesn't taste very good. The pineapple is overbearing, and there's a bit of an astringent taste to it, which I can't tell where it's coming from. I don't think it's from accidentally doubling the galena hops, since it doesn't taste very bitter. I'm also getting almost no flavor from the malts, which might be due to the strength of the pineapple and hops.

Has anyone else had similar problems with this beer, and did they clear up with aging? Or am I stuck with alcoholic dirty pineapple water?



 
Reply With Quote
Old 07-13-2013, 12:24 PM   #202
pwortiz
Strong Hand Brewing Co.
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jul 2011
Towaco, NJ
Posts: 463
Liked 49 Times on 45 Posts


Give it a few more weeks and it may surprise you. I didn't start that way so I'm not sure what it will turn into. I agree the hops shouldn't have caused that flavor challenge. Which rum/oak chips did you use?



 
Reply With Quote
Old 07-13-2013, 01:47 PM   #203
invivoSaccharomyces
Recipes 
 
Mar 2013
Madison, WI
Posts: 91
Liked 18 Times on 15 Posts


I used French oak from my LHBS and half Sailor Jerry's (cuz I had some and wanted to get rid of it) and half Myers.

I know Jerry's seems to provide undesirable flavors according to other users, but I'm not getting an overwhelming rum flavor, so I don't think it's the problem. It does add a nice aroma, though.

 
Reply With Quote
Old 08-13-2013, 05:10 PM   #204
invivoSaccharomyces
Recipes 
 
Mar 2013
Madison, WI
Posts: 91
Liked 18 Times on 15 Posts


Welp, I think I figured out what went wrong. All my bottles turned into gushers, so I must've picked up an infection along the way.

I'm pretty sure it came from the oaking step. I assumed the rum would sterilize it well enough, but maybe not. Any of you more experienced brewers have a good method for sterilizing oak chips? And how do you add it to a carboy, getting it through that tiny hole at the top without spilling soggy oak everywhere?

 
Reply With Quote
Old 08-14-2013, 12:33 AM   #205
blitzgp
Recipes 
 
May 2010
port orchard, wa
Posts: 44
Liked 1 Times on 1 Posts


I soaked my oak chips the same day as brew day to really soak in well for the sterilization/wood essence. After 2 weeks of fermenting, I added the pineapple and oak chips. Very awesome beer. I have a 10" funnel that could barely handle the pineapple chunks or the geometry of the bunched up oak chips, just had to shake, shake, shake.

 
Reply With Quote
Old 08-14-2013, 02:00 AM   #206
deuce40
Recipes 
 
Apr 2012
Orlando, Florida
Posts: 204
Liked 10 Times on 9 Posts


Going to brew this for my birthday and was just wondering, do you guys add the rum that you soak the chips in or just the chips. Not sure if this question has been answered but there's no way I can read through all of this.

 
Reply With Quote
Old 08-14-2013, 02:31 AM   #207
blitzgp
Recipes 
 
May 2010
port orchard, wa
Posts: 44
Liked 1 Times on 1 Posts


I add everything. For an overall 5 gallon batch, the few oz of booze is insignificant for overall ABV.

 
Reply With Quote
Old 08-14-2013, 11:45 AM   #208
j1laskey
Recipes 
 
May 2010
Boston
Posts: 1,806
Liked 205 Times on 163 Posts


I never have added the the extra rum that was never soaked up by the chips. I pour it back into the bottle and use it again for a future batch. But its up to you.
__________________
Primary: Hornpout Stout
Secondary:
Kegged: Monsta Pumpkin Mash, Saint Stephens' Eleven Ale, Pirate Strong Ale, Cascadian Dark Ale
The Secretion Brewery

Let's think it over and stop making sense

 
Reply With Quote
Old 08-20-2013, 11:05 AM   #209
Kuki
Recipes 
 
Jun 2013
Posts: 2

I will brew this beer with adding cinnamon (ground) and candied pineapple. For secondary fermentation (30 days) 200ml Rum (54%) with 50g of oak chips (heavy toast), with a little touch of vanilla extract. To bottling another 100ml of Rum.

 
Reply With Quote
Old 08-28-2013, 03:04 PM   #210
deuce40
Recipes 
 
Apr 2012
Orlando, Florida
Posts: 204
Liked 10 Times on 9 Posts


Whats a good sub for caraaroma my home brew store doesnt carry it.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Spice, Herb, or Vegetable Beer Pirate Ale BigKahuna Specialty, Fruit, Historical, Other Homebrew Recipes 38 06-26-2015 10:20 AM
Pirate Bar akwamarina Kegerators & Keezers 17 04-18-2015 11:53 PM
Repitch: Strong->Strong or Strong->Small->Stong Piotr Fermentation & Yeast 5 09-25-2010 08:05 AM
Pirate Stout. BigKahuna Label Display & Discussion 50 01-20-2010 11:42 PM


Forum Jump