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Old 08-29-2008, 09:36 PM   #11
Ice9's Avatar
Dec 2007
Fort Wayne, IN
Posts: 456
Liked 3 Times on 3 Posts

Originally Posted by Warped04 View Post
BarleyWater that makes sense. Would a 50/50 split of sour and sweet cherries work?
That's what I'm planning on doing for my spiced cherry dubbel.
The recipe is from Randy Mosher's book Radical brewing.

I think I'm going to order frozen tart cherries from Michigan as I missed this years harvest.

Here's a link to one of the places I might order from.
You can get either canned packed in water or frozen.
Bottled/Kegged/Conditioning: Orfy's Boddington's clone, Orfy's Old Speckled Hen clone, SN Celebration clone
On Deck: Gumballhead clone, German Pilsner
Drinking: Old Ale, Bourbon Barrel Wee Heavy, Bourbon Barrel RIS

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Old 08-30-2008, 10:29 AM   #12
EvilTOJ's Avatar
Dec 2005
Portland, OR, Oregon
Posts: 6,401
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I used 4 lbs of dark cherries in a stout, and they give a nice subtle flavor. I hate fruit beers that are overly fruity.
There is a very fine line between "hobby" and "mental illness."

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Old 09-01-2008, 03:49 AM   #13
May 2008
Posts: 49

Well, I may have to pass on the cherries. I brew in S. Korea where homebrewing supplies are limited.

I thought I had seen canned cherries in water for a decent price, but it turns out they are close to $7 for a 400g can. There were fresh cherries in the supermarket, but the were extremely expensive!! $13 for a tiny plastic bin, must have bin around 500 grams.

That's getting a bit pricey. It costs me around $60 just to brew a batch of beer (extract brewing). I have recently knocked that down to around $50 by collecting the yeast from the fermenter.

Thanks for all the posts.

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