Watery Kriek - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Watery Kriek

Reply
 
Thread Tools
Old 10-05-2012, 10:50 PM   #1
Brewhause
Recipes 
 
Oct 2012
We Built This City, On Rock and Roll
Posts: 5



Hello, I am looking for some insight on how to proceed with a kriek beer that I have going right now.

Alright so we made a beerkit (New Zealand brand i believe?) wheat beer. Transferred it into our carboy after a week or so and at that time, we added around 9lbs. of whole fresh cherries (removed stems).

It has been 4 weeks in the secondary now. Bubbling has slowed to a crawl (still a little activity) so we thought we should bottle it. We took a gravity reading, and it seemed to show only 1005.. We thought that was strange, so we gave it a taste. It was very red in colour, but it tasted very watery. You could get a hint of cherry, but it was not nearly what you would expect from 9lbs. of fruit. It did not taste bad by any means, so we ruled out an infection. It seemed to have a little bit of carbonation already. We attributed that to the sugars in the cherries.

I guess the question is; what can we do to "fix" it? We opted to leave it in the secondary in hopes that a longer time exposed to the cherries would result in more flavor. We contemplated adding sugar to the brew to liven things up a bit, but did not follow through with that idea. We also thought maybe we should mash up the cherries a bit to have more surface area and possibly release some of the flavors. This would prove difficult due to the size of the carboy's mouth opening (we also realized getting the cherries out will be somewhat difficult, hahaha).

TL;DR - Kriek beer tastes like nothing after 4 weeks in secondary. Why? How can we get more flavor out of this beer?



 
Reply With Quote
Old 10-19-2012, 11:38 PM   #2
Brewhause
Recipes 
 
Oct 2012
We Built This City, On Rock and Roll
Posts: 5


Nobody has run into this problem before??

*bump*



 
Reply With Quote
Old 10-20-2012, 12:42 AM   #3
ReverseApacheMaster
Registered User
Recipes 
 
Jul 2009
Keller, Texas
Posts: 4,882
Liked 254 Times on 196 Posts


Time. Basically you need the fruit to break down so the sugars, acids and other flavor components can leak out. Check back in five months.

Brewhause Likes This 
Reply With Quote
Old 10-20-2012, 10:45 AM   #4
beerman0001
Recipes 
 
Jul 2011
virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts


What yeast did you use? A lambic blend would have been great. Should have let it fermenter for 6 months to a year then put on the cherries for another 6 months.
__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)

Brewhause Likes This 
Reply With Quote
Old 10-21-2012, 07:23 PM   #5
Brewhause
Recipes 
 
Oct 2012
We Built This City, On Rock and Roll
Posts: 5


It was just yeast from this kit. We didn't do any sort of traditional lambic yeasting out in the open or anything. Brewed it like any other kit.

Okay, thanks for the replies! Beerman, that moment has passed, I suppose. Think it'd turn out if we used that same general time frame but with the cherries already added? I suppose we will give it another try in a few more months like Apache said. Haha..maybe we were too hasty with our expectations with our lambic, after all, the "pros" do ferment them for a looong time.

What is your opinion about whole vs. cut up cherries? I'm not sure how we would be able to get into our carboy to smash 'em up but I am curious about this possibility..

 
Reply With Quote
Old 10-21-2012, 07:37 PM   #6
TimT
Recipes 
 
Aug 2011
Posts: 136
Liked 10 Times on 9 Posts


What you are making is just a fruit beer not a lambic or kriek. If you have had a sweet tasting kriek before and that is what you are trying to achieve you will not get it the way you are going. They use a ton of fruit, pasteurize and backsweeten.

 
Reply With Quote
Old 10-22-2012, 12:56 AM   #7
beerman0001
Recipes 
 
Jul 2011
virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts


since you don't like it now go ahead and get a pack of lambic blend pitch it and leave it alone for a year.
__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)

 
Reply With Quote
Old 10-22-2012, 12:36 PM   #8
bellmtbbq
Recipes 
 
Aug 2012
Pennington, NJ
Posts: 564
Liked 31 Times on 28 Posts


Yea you didn't make a lambic or a sour at all, you pitched regular S.cervisae (sp), for a lambic kriek you need some Lacto, Pedio, and some Brett B. and/or Brett L.

 
Reply With Quote
Old 10-22-2012, 09:53 PM   #9
levifunk
Recipes 
 
Feb 2012
Madison, WI
Posts: 197
Liked 43 Times on 28 Posts


yea...you just have a cherry flavored wheat beer. The base is never going to be that strong of a flavor. If you want it to be fruitier, add more cherries. Given its low gravity, I'm not convinced throwing in a lambic blend yeast pack would do much good. I'd just resolve yourself to the fact you have a fruity beer and bottle it.
__________________
funkfactorygeuzeria.com

 
Reply With Quote
Old 10-23-2012, 01:19 AM   #10
Brewhause
Recipes 
 
Oct 2012
We Built This City, On Rock and Roll
Posts: 5


Yeah, we knew we weren't going to be making a traditional lambic when we started.

We've been discussing just bottling it for a while now and hope it gets better over time.

What do you folks think about agitating(mashing up) the cherries? Let it sit for a little more and then bottle?

Pitching more yeast seems like a bit of a lost cause at this point, doesn't it?

Again, thanks for the help, we are new to brewing, so all constructive criticism/feedback is really helpful.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Need advice for a Kriek amrmedic Lambic & Wild Brewing 3 03-14-2012 08:18 PM
Cherry Puree for a Kriek? amrmedic Lambic & Wild Brewing 14 07-09-2011 12:34 PM
base for kriek jibby Lambic & Wild Brewing 2 03-19-2011 04:59 PM
NB Dawson's Kriek Extract Kit JByer323 Lambic & Wild Brewing 4 11-19-2010 06:37 PM
Kriek - Can I add Cherry without racking? marqoid Lambic & Wild Brewing 2 06-26-2010 02:13 PM


Forum Jump