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Old 08-26-2012, 09:11 PM   #1
heywatchthis
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Dec 2010
lexington, Kentucky
Posts: 234
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Just before the beginning of the year, I brewed a Robust Porter recipe with English yeast. It had a nice roasty character, but also an underlying sweetness born from low attenuation (finished at 1.026...still don't understand why). So, I pitched a sour starter that I had been developing with WL Sour Mix, and various other microbes.

I did my first QC tasting today, in preparation for splitting it (and another sour brewed at the same time) onto various fruit, and I'm pleasantly surprised at how well this has done. Obviously, its not ready yet, but tastes well on its way to becoming a very good sour.

I plan on splitting half of it onto sour cherries, but I'm struggling with what to do with the other half. Red grapes came to mind (oak+cab or merlot), but I'm not sold on that idea...I'm looking for other ideas on what would sound good. The recipe (not going to type it all out) is a typical (ish) robust porter recipe (pale malt, C80, roasted, black and chocolate malts).

Thanks for the ideas.


 
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Old 08-28-2012, 09:23 PM   #2
gamb0056
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Feb 2012
St. Paul, MN
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I also did this with a robust porter in March and planned to use tart cherries. I recently tasted a friend's lambic that used logan berry puree and it was excellent. Northern Brewer doesn't carry it anymore, but I was thinking other berries might pair well with the roasted porter flavors. Blueberry? Raspberry?

http://www.northernbrewer.com/shop/w...ts/fruit-bases

 
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Old 11-01-2012, 07:35 PM   #3
Worfrat
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Nov 2012
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How about vanilla bean? I have been wondering how I could get marshmallow flavor in a beer myself.
Sour marshmallow porter. Mmmmmm

 
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Old 11-02-2012, 01:44 PM   #4
MrOrange
 
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Jul 2011
Louisville, KY
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I brewed 5 gallons of Robust Porter and siphoned off 2 into gallon jugs. One got the dregs from Jolly Pumpkin Bier de Mars and the other got the dregs from Jolly Pumpkin Bam Noire. The one with Bier de Mars taste awesome and has been bottled. The one with Bam Noire still isn't where I want it yet so I'm going to let that one go a little longer. I will say that those Jolly Pumpkin dregs worked FAST. It only took three months to sour with the Bier de Mars.
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Old 11-02-2012, 11:39 PM   #5
Calder
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Mar 2010
Ohio
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If it is tasting good, why mess with it. Keep half of it as it is.

 
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Old 11-03-2012, 12:11 AM   #6
inhousebrew
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Aug 2012
minneapolis, minnesota
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Quote:
Originally Posted by Calder View Post
If it is tasting good, why mess with it. Keep half of it as it is.
Second that. You don't always need to mess with a good thing
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