Recent content by Common763

I kinda solved my issue with the first kriek batch...I put the bottles in the fridge and once really cold the cherry concentrate left in the bottles stays if I pour slowly so now I can at least enjoy 75% of each bottle which is better than expected. Cheers!

First off thanks to all for the responses...This site is awesome and super helpful...Hop Brad...No, I havent been doing it right...I am a semi-newbie at this having only done three beers prior to this one. I normally just pump by hand until most of the beer is transferred from carboy to...

Ok...That helps...so if I add 8 to 10 lbs of cherries to a five gallon batch that would give me a nice strong cherry flavor then. What kind of cherries would you use for a sour cherry kriek?

Thanks. For me its not about the flavor but the nuisance with the cherry puree. Can you or anyone else tell me what the comparable portion would be in using real cherries, and which type I should use?

Just spent a year on my Cherry Sour Kriek. I didn't bottle properly (my fourth brew) and the recipe I called for required Cherry puree which got into the bottles. The beer is ruined. Here is my question...I want to do another batch but want to use real cherries this time, and keep the...

I have two 5 carboys fermenting the kriek. The one airlock keeps losing water at a high rate (i.e. refilling 2-3 times a week). When I add water it drips into carboy. I replaced airlock and is now doing the same with the next one. When I pulled out the plug that holds airlock in it fit into...

Doing a kriek... Second batch... Ordered from Northern brew and they are great but concerned over ordering yeast... Did anyway... Is it OK to do a starter w wyeast 3278 lambic blend to see if it is active before boiling everything or should I direct pitch? I get the smack pack will expand but...

Yes. I used belgian sour mix then added pediococcus. Supposed to ferment for one year... There are specks of white and you can see the mold layer developing.. The recipe says a mold layer will develop and to leave alone but am just curious as to what I should see since I can't get an visuals...

Brewing first kriek... Noticing the surface starting to accumulate a mold surface... Instructions say this will happen... Question.. See white buildup on some spots... Is this OK? Beer seems fine.

Thx

Don't understand... Sorry.... The recipe for the kriek specifically says to start it with the acid malt seep at 150 for 20 minutes.

My recipe calls for acid malt... If it is the same thing I will use.

Brewing a kriek...recipe calls for acid malt...all I saw on northern brew was acidulated malt. Is that the same?

No... Just glass bottles and I replace the caps... Thanks.

Making two sour cherry kriek batches. I bought all separate equipment and supplies per expert recommendation. Do I have to use separate bottles for the non sour vs sour or should it be OK to not separate those? ... Seems like it would be a pain... Any info much appreciated.. Thanks.