NavyMarine1978
Well-Known Member
I have just opened my first bottle of Cherry Kriek last night. The first thing that I noticed is that the carbonation was way down. I am making 1 gallon, all-grain batches, including this Kriek, and have been using the same amount of bottling sugar for all my batches (Oatmeal Stout, Porter, Peculiar, Heffe Weizen, Belgian Wit, Scottish Ale...) which is 1/8 of a cup batch primed ( I make a syrup and pour hot into the pot before syphoning into bottles). This has worked done for all of the other styles which I mentioned earlier. I should say here as well that I opened the bottle at 3 weeks. Again, this has been more than sufficient for all of the other styles except for one of the wheats that I made. I am wondering if the cherry puree has anything to do with prolonging the carbonation? The cherry puree was added in the fermenter with the chilled wort as I do one step fermenting in the carboy.
The next issue seems a complete lack of any flavour apart from the sourness. Acid was a part of the recipe which came as a powder. The beer has a cider like sourness without the flavours of the cherry. The sourness is not unpleasant at all. It is like drinking a watered down apple cider. Are these flavours to come later with age? Could this be a sign, along with the lack of carbonation, of being to fresh? I am still confused as to why there is not more of a cherry flavour?
NavyMarine1978
The next issue seems a complete lack of any flavour apart from the sourness. Acid was a part of the recipe which came as a powder. The beer has a cider like sourness without the flavours of the cherry. The sourness is not unpleasant at all. It is like drinking a watered down apple cider. Are these flavours to come later with age? Could this be a sign, along with the lack of carbonation, of being to fresh? I am still confused as to why there is not more of a cherry flavour?
NavyMarine1978