Consecration kit from MoreBeer - Page 31 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Consecration kit from MoreBeer

Reply
 
Thread Tools
Old 10-19-2013, 06:51 PM   #301
djturner
Recipes 
 
Mar 2013
Athens, Ohio
Posts: 10

I brewed this kit early summer of this year. Racked to secondary in early July with currants and Wyeast Roeselare Belgian Sour Blend 3763. Secondary fermentation was pretty active for 3-4 weeks.

Question for anyone: It's been in secondary about 3.5 months and almost half of the currants are still floating, is that typical?

Instructions didn't say anything about racking again, but I can't imagine that I should. Thanks for any tips or observations from others!

Cheers!
djturner

 
Reply With Quote
Old 10-19-2013, 08:12 PM   #302
mors
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Oct 2009
Berkley, Michigan
Posts: 1,013
Liked 100 Times on 88 Posts


I did 2 batches one they floated for 14 months, the other 9 months
__________________
BJCP A0936 National Beer Judge and Mead Judge
AHA Member
CRAFT Homebrew Club
Sons of Liberty Homebrew Club
Malty Dogs Homebrew Club
AHA Forums "dkfick"

 
Reply With Quote
Old 10-21-2013, 04:06 PM   #303
Coff
Recipes 
 
Aug 2010
Philadelphia, PA
Posts: 1,515
Liked 187 Times on 130 Posts


Its been 8 months and all of the currants are still floating in mine.
__________________
Blog:
Alesoftheriverwards.com

Twitter: @ecoffy
Instagram: @alesofriverwards

 
Reply With Quote
Old 10-21-2013, 04:42 PM   #304
DakotaRules
 
DakotaRules's Avatar
Recipes 
 
Feb 2009
Melrose, MA
Posts: 1,746
Liked 48 Times on 38 Posts


10 months here and still floating.

 
Reply With Quote
Old 10-26-2013, 07:19 AM   #305
mhot55
Recipes 
 
Oct 2007
Staten island, Ny
Posts: 224
Liked 11 Times on 10 Posts


This is my first sour. Made in January. Pitched primary Belgian yeast, then in February pitched Brett (Lambicus), after 2 months pitches the roselaere blend in April with the currants. I flushed the headspace with CO2 and have continued to do so nearly every month. Never really saw anything going on. The currants sank mostly after a few months, then began to float again. This past week, it seems a white mold was growing on 1 currant. Now it seems to be growing on several. I think I know the answer, but I will ask anyway- this is a good thing, yes? Seems obvious, but again just worried cuz I don't know what to expect.
__________________
Alcohol may be man's worst enemy, but the bible says love your enemy.

 
Reply With Quote
Old 10-26-2013, 04:20 PM   #306
parkerhd36
HBT_SUPPORTER.png
Recipes 
 
Aug 2009
Poplar Bluff, Mo
Posts: 84
Liked 6 Times on 6 Posts


It should have had a pretty big pelicle by now, but I would assume the co2 kept it from developing. From my understanding, a little oxygen is need for the bugs to develop properly. Which is the reason a barrel works so well.

 
Reply With Quote
Old 10-27-2013, 08:34 PM   #307
jmich24
Recipes 
 
Mar 2010
Saginaw, Michigan
Posts: 117
Liked 7 Times on 7 Posts


11 months and mine are all sunk.
__________________
Kegged: Galaxy IPA, Belgian Dubbel and Cherry Funk (Flanders Red + 10 lbs cherries)

Primary: Ned Flanders Red, RR Consecration on 2nd Gen Roeselare, Soured BDSA, Brett B ESB, Brett Trios Oatmeal Stout runnings.

Next: Oro de Calabaza Clone, Backwoods Bastard Clone, House IPA, House APA, German Hefe.

 
Reply With Quote
Old 11-03-2013, 10:50 PM   #308
Scutrbrau
 
Scutrbrau's Avatar
Recipes 
 
Mar 2011
Richmond, VA
Posts: 41
Liked 6 Times on 4 Posts


This thread has been very helpful. I snagged a kit last week during what appeared to be about a 10 minute window of availability. I brewed this morning and now have a long wait ahead of me. I'm probably going to start another batch in about six months since I assume I'm going to love this and want to make sure I've got a steady supply going.

I'll be brewing a Berliner Weisse next weekend and a Rodenbach Grand Cru after that. I also need to get a Tart of Darkness kit.

 
Reply With Quote
Old 11-04-2013, 02:14 AM   #309
mhot55
Recipes 
 
Oct 2007
Staten island, Ny
Posts: 224
Liked 11 Times on 10 Posts


10.5 months in. Currants still floating. And pellicle forming. Yes I agree my flushing with co2 prob kept pellicle at bay. Prob gonna flush it with more co2 cuz it's obvious now that O2 is inside. Thinking of adding the oak soaked in Cabernet soon. Gotta assume by now has good sour level.
__________________
Alcohol may be man's worst enemy, but the bible says love your enemy.

 
Reply With Quote
Old 11-05-2013, 03:53 AM   #310
CarlE
Recipes 
 
Mar 2012
Mountain View, CA
Posts: 9
Liked 2 Times on 1 Posts


Quote:
Originally Posted by mhot55 View Post
Gotta assume by now has good sour level.
Don't assume the sourness level is right, taste it so you know!

I tasted mine every 2 months or so to keep an eye on how things were coming along. It was very interesting how it changed. When you add the oak, increase the frequency to every 2-4 weeks.

That reminds me, I should taste my Tart of Darkness clone!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Does anyone have a Russian River Consecration recipe? stevehollx Lambic & Wild Brewing 18 06-19-2012 09:44 PM


Forum Jump