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Old 06-07-2012, 12:41 AM   #11
Dec 2008
Posts: 509
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Interesting, I am curious why something different would be posted on his site. I was looking a little further into it and found this link on a write up from May, 2008:

Maybe they switched, or trade off which currants they use depending on the batch. We were able to interview him in April, and the information we received when speaking with him was black currants. I suppose it would be a fun experiment to split the batch in two and try the difference between the two currants though!

Thanks again for the information passedpawn, cheers!

PS - Checkout the interview with Vinnie below:

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Old 06-07-2012, 05:11 AM   #12
Aug 2011
Carroll, IA
Posts: 452
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Any idea when this will be back in stock?

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Old 06-07-2012, 01:10 PM   #13
Sep 2010
Philadelphia Suburbs
Posts: 187

Perfect! I was looking for something other than another saison to ferment this summer. Please pass along our thanks to Vinnie for sharing this with the HB community!

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Old 06-07-2012, 01:26 PM   #14
Aug 2010
Philadelphia, PA
Posts: 1,519
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Will you update this thread when its back in stock? I am interested.

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Old 06-07-2012, 01:51 PM   #15
bigljd's Avatar
Oct 2010
Sacramento, CA
Posts: 411
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Originally Posted by bigljd View Post
If you have access to Russian River sours, you can use the dregs from the bottles to add to secondary to get similar results. You don't really need the chunk of barrel. Fermenting the batch with Wyeast Roselare blend will get you close too - I think passedpawn used it recently and had good luck.

The hard part is finding dried black currants - there's 1 website that carries them but they are a bit pricey to buy (FYI - Zante currants that you find in the supermarket are not black currants, they are raisins).

I started a Consecration clone a few weeks ago starting with a slightly scaled down version of Jamil's Dark Strong ale, fermented with ECY Trappist ale yeast and added RR dregs along with some Roselare bug cake from a Flanders red brew and some wine soaked oak cubes. So far so good, but it'll take a while for the Brett and bugs to chew through everything.
OK, i just found out from passedpawn that he emailed Vinnie about the currants and that Vinnie responded that they use Zante currants, and not the real black currants. Since the website says black currants and his interviews say black currants, passedpawn emailed Vinnie one more time to completely clarify what he uses. They are very different fruits, so if I hear back from passedpawn I'll update it here.

EDIT: Those interested in buying a kit might want to suscribe to this thread:


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Old 06-07-2012, 03:16 PM   #16
Jun 2011
Baltimore, MD
Posts: 95

Originally Posted by coff
will you update this thread when its back in stock? I am interested.
Future Brews: Amarillo/Simcoe Saison, Big RIS
Primary: Blonde Ale

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Old 06-07-2012, 03:30 PM   #17
Dec 2008
Posts: 509
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I'll definitely post when the kits are available again. I'm guessing early next week at this point, but again, will keep everyone posted.


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Old 06-07-2012, 04:12 PM   #18
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Dec 2011
Lancaster, CA
Posts: 1,973
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Wow, that kit sold out pretty fast. Oh well, saved me a lot of money. One of these days I'll probably try a clone, I'll just do without actual Consecration barrel chunks.

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Old 06-07-2012, 07:37 PM   #19
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Apr 2009
☼ Clearwater, FL ☼
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Originally Posted by Jipper View Post
Hey passedpawn -

Thanks for the response! I'm not sure where this information was provided, but on the Russian River Brewing Co. website, he'll state that they use black currants. To checkout their description of the beer, click on the link below.
I sent the link to Vinnie and pointed out the "black currants" and he says "Iíll have to have our web person change this."
- Andrew

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Old 06-08-2012, 11:24 AM   #20
Jun 2012
Posts: 86
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Originally Posted by digitalhifi
I really want to make this kit, but it seems to be sold out. I guess I missed the train. Does anybody feel kind enough to share the grain bill with me, so I can try on my own?
I should have the kit early next week, ill post the grain bill and schedule on here

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