So this started in July 2015--made 5 gallons fermented on Roselare, added 10 gallons of similar wort fermented with a belgian blend and capped off the keg.
. Was pleasantly sour by 12/2015. I bottled about 2 gallons and topped off the keg with 2 gallons of a blond belgian extract ale.
I also started a 2nd keg aging in March 2016--5 gallons with Roselare, and 5 gallons with Brett, and 5 with a belgian blend. (#2)
Last weekend, transfered 5 gallons from #1 onto a pound of dried cherries (#1 had a nice sour complexity), and topped off #1 with 5 gallons from #2 (a lot of "brett" flavor--old socks, wet leather, not sure I liked it but its only 4 months old)
Topped off #2 with 5 gallons of brown ale made specifically for this.
Everything is back in the beer closet for now. Will check the cherry flavor in a week or 2, hopefully bottling in a month.
tim
. Was pleasantly sour by 12/2015. I bottled about 2 gallons and topped off the keg with 2 gallons of a blond belgian extract ale.
I also started a 2nd keg aging in March 2016--5 gallons with Roselare, and 5 gallons with Brett, and 5 with a belgian blend. (#2)
Last weekend, transfered 5 gallons from #1 onto a pound of dried cherries (#1 had a nice sour complexity), and topped off #1 with 5 gallons from #2 (a lot of "brett" flavor--old socks, wet leather, not sure I liked it but its only 4 months old)
Topped off #2 with 5 gallons of brown ale made specifically for this.
Everything is back in the beer closet for now. Will check the cherry flavor in a week or 2, hopefully bottling in a month.
tim