cobolstinks
Well-Known Member
I just had a Duchesse De Bourgogne over the weekend and loved it. I've been AG brewing for a few years, and would like to attempt to clone this beer. I don't mind waiting the 1+years to make this, but I was wondering where i should start with this.
1. From reading up it seems rather split on whether to do a normal fermentation than add fruit and bugs to get the souring flavor vs starting fermentation with the clean yeast and bugs at the beginning. What is your opinion on this?
2. When should I add fruit? I'm thinking of freezing some cherries, maybe splitting a 5 gallon batch into 2 three gallon carboys and adding cherries to one and leaving the other alone. If i take this approach should i add the fruit right away in the primary? Rack to a secondary to get it off the yeast than add fruit?
3. What base beer should I use? Sounds like people like a high mash temp, and some carapils to give the bugs something to chew on during the long fermentation/aging does that sound about right?
Any general advice?
Thanks!
1. From reading up it seems rather split on whether to do a normal fermentation than add fruit and bugs to get the souring flavor vs starting fermentation with the clean yeast and bugs at the beginning. What is your opinion on this?
2. When should I add fruit? I'm thinking of freezing some cherries, maybe splitting a 5 gallon batch into 2 three gallon carboys and adding cherries to one and leaving the other alone. If i take this approach should i add the fruit right away in the primary? Rack to a secondary to get it off the yeast than add fruit?
3. What base beer should I use? Sounds like people like a high mash temp, and some carapils to give the bugs something to chew on during the long fermentation/aging does that sound about right?
Any general advice?
Thanks!