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Sorry for the long silence - I unwittingly backed into leading a billion-dollar telescope project and that has been taking 36 hours a day. Fortunately I brewed the group #2 spiced cherry dubbel well before this and it has been aging ever since. Despite using 6lb of cherry puree, I'm a bit...

The underwhelming secondary fermentation doesn't seem to have hurt any, and 3 days later we're down to 1.011 and 8.15% ABV. The cherry is pretty subtle, and plays off the banana notes very nicely. I'll cold crash while I'm traveling next week, keg and carb, and see if it's a keeper.

Fermentation has re-started, but with nothing like the vigor others have reported. Do people re-oxygenate for the secondary fermentation? I can imaging racking onto fruit in a secondary naturally introducing more oxygen, but because I didn't have a spare fermentor I just added the puree to to...

Two weeks in now, the Spacey Hummingbird Spiced Cherry Dubbel is down to a steady 1.012 and the fermentation chamber no longer smells quite so overwhelmingly of bananas. I've now added the Vitner's Harvest sour and sweet cherry purees, which both turned out to be a lot runnier than expected -...

First thing, if you're asking people to take the time to help you out it's worth you taking the time to make your post readily comprehensible - at very least read it before you hit "post". This looks like you typed it in on your phone and autocorrect went wild. Second, put yourself in the...

That's an insane price for the gas. I pay about $25 for an exchange at Alliance Gas in Oakland.

Spiced Cherry Dubbel in progress (with a Space Dust clone on the other burner). It was one of those brew-days when everything goes right - I even cleaned the jockey box and half a dozen kegs at the same time. At one point a humming bird flew in and got itself caught in the skylight dome, but...

For my first go at the Spiced Cherry Dubbel I'm going to try the Vintners Harvest fruit puree: They recommend using 10-15% less than you would with fresh fruit, so a 49oz can is equivalent to about 4.5lb of fresh fruit which sounds ideal. Has anyone else used this stuff?

I guess you could add 1lb of some raw brown sugar dissolved in 0.5G of water to up the volume without dropping the ABV.

Just be aware that very few fermentors can take both the heat of boiling wort and the pressure induced by the shrinkage as it cools. Most folks doing no-chill either use special food-grade HDPE containers (and then either transfer to a fermentor once cooled, or ferment in that container), or...

Thanks - good to know. The way I'd read the recipe was to add an extra pound of sugar to the base dubbel (so 2lb/5G) and ferment on 2.5-5lb/5G each of both sour and sweet cherries.

As one of the two cherry dubbelers this year, I read through the 2017 thread with a particular eye out for your posts and found both recipes you posted (re-attached here for convenience). Looks like in batch 1 you used 15lb of sour cherries on 12lb of grain and 1lb of sugar (per 5G), and that...

So I've never brewed with fruit - anyone want to flesh this out a bit? I'd assumed I'd rack onto whole fresh cherries in secondary, but doing some reading I've seen fresh/frozen/canned/dried fruit being used whole/chopped/pureed in the boil/primary/secondary. If fresh, what's the recommended...

Yes it is!

Sign me up for the Spiced Cherry Dubbel!

How hard do you squeeze your bag?

Damn that filled up fast!

@TxBrew The calm before the storm - jockey box set up ready to serve 200 cosmologists.

I've made this twice now, and it has been widely enjoyed both times. My personal preference would be for a little less liquorice and a little more more chocolate and stone fruit in the flavor profile. Any suggestions on adjusting the grain bill accordingly?