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Old 10-07-2008, 06:25 PM   #101
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I'm OK with the cherries, from what I've read on the style, it's a common thing to do.


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Old 10-07-2008, 07:03 PM   #102
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Sour cherries is just peachy with me.


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Old 10-08-2008, 07:35 PM   #103
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Bust those cherries out.
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Old 10-08-2008, 07:54 PM   #104
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Alrighty....next question...where does one get sour cherries and how much are we gonna need?
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Old 10-08-2008, 08:59 PM   #105
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Default I am not a plebe!

I have risen from the ashes of lameness and brewed my barrel beer!
This stuff is dark!

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Old 10-09-2008, 12:06 AM   #106
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What type of sour cherries are we looking for and how much? I found some online that are sour cherries with sugar and water added in a 24oz jar. This company in Dundee, OR has tart cherries in water.
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Old 10-12-2008, 08:02 AM   #107
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Safeway around here has those exact cherries in stock. I like that it's stored in water instead of corn syrup like some other brands. For my cherry stout I added 5 lbs of dark cherries in the baggies from the frozen food section and they worked alright.

Myself, I'm fine with us each adding our own brand/style of cherries to the mix. Most kriek recipes call for 6 lbs of cherries per 5 gallon batch, so portion accordingly.
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Old 10-13-2008, 05:54 PM   #108
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This beer is about fermented out and smells great. Thinking about just throwing it in the keg and doing tap hits.
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Old 10-13-2008, 06:09 PM   #109
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HA...tap hits! Nice.
I took a reading during the weak and had it down to 1.009! It's damn dark and does smell intense!
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Old 10-13-2008, 08:48 PM   #110
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j/k - although I am gone on Oct 24th, so I may have to roll over to your pad and leave the fermenter there until barreling day. I'll PM ya.


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