Flanders Red - Dulle Griet

[Tonedef131]

What about La Folie? Is that filtered or could I harvest anything living from that?

 

[flyangler18]

Latest pics, Dulle Griet and Brett'd Old Ale. Forgive iPhone quality.

 

[AnOldUR]

Latest pics, Dulle Griet and Brett'd Old Ale. Forgive iPhone quality.

You made me go down to the basement to check on my Flanders Brown. I have floating islands that have the same color and appearance as yours, but damn, not nearly as impressive at that. Very nice!

 

[flyangler18]

It is stunning, isn't it?

 

[JoMarky]

How bouts a 9-month update??

 

[scinerd3000]

nice pellical. How long did that take to form fully?

 

[flyangler18]

Got curious and pulled a quick sample for, you know, evaluation. This sucka is going to be glorious! A soft Brett character in the nose, followed by the complex sour/sweet balsamic-type flavors I drool over in the style. Still quite young but showing hints of what it will become with more age.

Pellicle took around 2 months to fully form, IIRC.

 

[s3n8]

Does the pellicle ever fall like krausen? Mine seems to have perked up a bit since the basement is warming up. The pellicle was pretty much gone over the last couple months, and seems to have reformed in the last couple weeks. I originally planned to let this one sit 18 months or so, coming up on 12. I am afraid to poke the thief through the pellicle to even try it. Smells sour though.

 

[HokieBrewer]

If I understand correctly, the presence of a pellicle is only a response to contact with oxygen.

 

[flyangler18]

Does the pellicle ever fall like krausen? Mine seems to have perked up a bit since the basement is warming up. The pellicle was pretty much gone over the last couple months, and seems to have reformed in the last couple weeks. I originally planned to let this one sit 18 months or so, coming up on 12. I am afraid to poke the thief through the pellicle to even try it. Smells sour though.

In theory, the pellicle will fall though the only thing that it shows is the presence of oxygen (which you need to sufficiently develop the acetic notes crucial to this style. Too much oxygen and it can become undrinkable without blending. Poke through the pellicle and draw a sample. Don't be surprised if the taste isn't as sour as the nose suggests - that will develop with tiiiiiiiiiiiiiiiiiime and lots of it.

Mine has been in secondary for just over 12 months now (racked 5/1/09) and the last sample I drew (around two months ago) was extremely promising.

 

[Hugh_Jass]

Any feedback with this one? I'm thinking of attempting this style and would like some feed back. Have you tried a sample of the finished product? Any insight would be appreciated.

Best.

 

[flyangler18]

Any feedback with this one? I'm thinking of attempting this style and would like some feed back. Have you tried a sample of the finished product? Any insight would be appreciated.

Best.

This original batch is still in secondary; it's eclipsed the one-year mark and is developing nicely with lots of complexity. The key is to allow plenty of time. This is hardly a style for the impatient.

 

[Hugh_Jass]

This original batch is still in secondary; it's eclipsed the one-year mark and is developing nicely with lots of complexity. The key is to allow plenty of time. This is hardly a style for the impatient.

Brewing is teaching me patience.

At this point, would you change anything given the samplings you've tasted?

 

[Hugh_Jass]

Purchased the ingredients and am brewing "Mad Meg" this weekend.

 

[flyangler18]

Purchased the ingredients and am brewing "Mad Meg" this weekend.

Excellent! You asked earlier about what I would change? Aging in a barrel.

 

[Hugh_Jass]

I've a 19L barrel purchased as part of the Sacc/Infidel group buy. It's a bourbon barrel. I was thinking of pouring a port or cab into it in an attempt to cut some of the bourbon flavor. Think this would work or should I just add toasted oak chips and keep the barrel for other projects?

 

[flyangler18]

When I prepped my own blue corn whisky barrel (from Sacc/Infidel as well) for buggy brews, I first brewed an English barleywine and racked into the barrel to pull as much heavy oak and whisky character out as I could so as not to overpower the Flanders. The English barleywine spent 3 weeks in the barrel, then I racked the Flanders in. It's still there.

Of course, this barrel is now reserved for buggy brews only now, so if you want to get some non-sour use out of it first, keep the Flanders for very last.

 

[Hugh_Jass]

When I prepped my own blue corn whisky barrel (from Sacc/Infidel as well) for buggy brews, I first brewed an English barleywine and racked into the barrel to pull as much heavy oak and whisky character out as I could so as not to overpower the Flanders. The English barleywine spent 3 weeks in the barrel, then I racked the Flanders in. It's still there.

Of course, this barrel is now reserved for buggy brews only now, so if you want to get some non-sour use out of it first, keep the Flanders for very last.

There's been a RIS followed by a porter with 65% Bamberg smoke malt. The barrel is sitting empty now. I'm thinking of adding a red wine to further condition it. Think the red wine would make a difference or should I just rack into the barrel as is?

Thanks for your help. I've jacked your thread enough. If I've any other questions, I'll start my own thread

 

[Stratotankard]

I brewed this last September (09), and have been patiently waiting on it. I am a bit concerned that I still have not seen a pellicle. I have steadily been adding the dregs of just about every sour I drink (living in Arkansas, the selection is pretty limited). The malt/hop character is just about what I was hoping and there is a slight acetic nose, but the sample I pulled has very little sourness to it at all. Maybe I'm being too impatient, but I would have expected there to be more sourness to it by now.

An online gaming friend from Belgium laughed at me when I named a ship Dulle Griet. She claimed that I had just called myself "Lazy Girl", and what I probably meant was Dolle Griet or "Crazy Woman. I googled and found the painting on the first page is called Dulle Griet, but translator thinks Dolle is correct. Either way, great recipe!

 

[Hookstrat]

I was inspired by this recipe last winter and brewed up a batch.

My Roselare packets were old (out of season) so I pitched 2 in a 5 gallon batch.

It's been 8 months and I never really saw a pellicle, but I finally tasted some yesterday and it was beautiful. I wanted to pull another sample, but resisted.

Tasted about as close to Jolly Pumpkin's La Roja as I could have hoped, maybe slightly less complex but definitely sour, funky and no off flavors.

So should I bottle it up now and capture the deliciousness, or wait the full 12-18 months. I just can't see it getting much better. Any suggestions?

 

[HokieBrewer]

What's the gravity?

I was inspired by this recipe last winter and brewed up a batch.

My Roselare packets were old (out of season) so I pitched 2 in a 5 gallon batch.

It's been 8 months and I never really saw a pellicle, but I finally tasted some yesterday and it was beautiful. I wanted to pull another sample, but resisted.

Tasted about as close to Jolly Pumpkin's La Roja as I could have hoped, maybe slightly less complex but definitely sour, funky and no off flavors.

So should I bottle it up now and capture the deliciousness, or wait the full 12-18 months. I just can't see it getting much better. Any suggestions?

 

[Hugh_Jass]

How's this progressing?

 

[s3n8]

I just bottled a *very* sour batch of brew that I asked you about 18 months ago, and figured I would dig this thread up from the dead and see how yours was turning out. Mine tastes very cleanly sour, not much funk noticeable. FG was 1.016, which seems high to me, but it had nice body to counter a bit of the sour. Thanks again for your help!

 

[Reustonium]

hey FA, hows it going?

 

[portlandbeergeek]

Brewing this one tomorrow! Just curious...haven't read the entire thread, has anyone attempted this with a true sour mash? That's my intention this weekend.

And now it seems to be pushing the two year mark, where i'm at on my first ever sour/brett/lambic experiment. Still got the pellicle, getting anxious to bottle!