Adding grape concentrate to tripel

[joshrosborne]

Nothing new to speak of. Just updating for posterity.

Yesterday I added the dregs of a Logsdon Peche 'n Brett (http://beeradvocate.com/beer/profile/25710/81079). Was impressed enough with the beer that I thought I'd add to see if it helped give it some complexity.

 

[joshrosborne]

Just an picture update:

Some interesting bubbles forming on the tripel

And some other unrelated pictures-

Nasty pellicle on a lambic:

This is what an acetobacter infection looks like (ruined lambic batch):

 

[joshrosborne]

Same beer, slightly crazier pellicle a few weeks later...

 

[sweetcell]

looking good! love those big bubbles.

 

[sambates]

Have you tasted it yet? Interested in trying this in a completely different direction, but interested to see how the 24oz. worked out for you in the tripel.

 

[joshrosborne]

I bottled it about a month ago with champagne yeast, but haven't opened any yet. It is super funky and dry and really hot, so I think I'm going to sit on these for a while to let the alcohol calm down a bit. I'll be sure to update once I open one of them.

 

[DuffBeerMN]

Any updates on this? Curious to see how it tastes!

 

[joshrosborne]

Any updates on this? Curious to see how it tastes!

It's a really weird beer, for sure. The alcohol heat on it has faded, but it has a weird combination of sweetness and funk which I don't care for. It's far better than it was when I opened one after it was initially bottled, but it's just too strange for me to enjoy full. I don't know how it's so sweet when it finished just about at 1.00.