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Old 10-23-2012, 11:40 AM   #11
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Just let it sit on the cherries for a few months then and bottle. The re pitch was for the bugs.

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
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)
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Old 10-23-2012, 03:31 PM   #12
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Originally Posted by Brewhause View Post
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.
What you have currently, is pretty much what you are going to end up with no matter what you do. Mashing up the cherries isn't going to do much. If anything, I would add a cherry puree to make it more fruity.

You could pitch lambic yeast and wait a year. You could let it sit on the cherries for a few months. But I highly doubt either of these options will result in a substantial change for the better.

Just bottle it and try brewing a new batch learning from this one. Oh, and it won't improve in the bottle either. Drink up!
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