Jolly Pumpkin fermentation process

[Waylit]

Does anyone know the process Ron uses to ferment his beers? I know he uses open fermentors allowing the night air to inoculate his wort. Does he do the initial ferment with sacch, before transferring to barrels?

 

[Lexanado]

yeah they use a variant of wlp 550; which i think is the chouffe yeast for primary fermentation. then into the oak. you should consult the two 'can you brew it' episodes for their beers. lots of really awesome info in the interviews.

 

[RiverRat280]

yep like other said normal fermentation with a belgian strain then secondary on bugs in barrels.

 

[dcHokie]

yeah they use a variant of wlp 550; which i think is the chouffe yeast for primary fermentation. then into the oak. you should consult the two 'can you brew it' episodes for their beers. lots of really awesome info in the interviews.

Yep, Ron shares a lot of insight into his process, the bugs, barrels, etc on both the JP podcasts. Most of the beers only spend 2 months in barrels before bottling (which is why the dregs are so fresh and active). Both shows are definitely worth a listen, the links are below

CYBI Bam Biere

CYBI Madrugada Obscura

 

[Lgaddy44]

I recently picked up a couple of bottles of the La Roja and Madrugada Obscura. It looks like they've only been bottled for a year or so. These were the first bottles I've been able to find locally, and being so excited, I wanted to dive right in to the Madrugada Obscura, since I enjoyed it so much at my local pub.

I'm thinking these should be aged a while, as I didnt get the same flavor profile as I previously had at the pub. The sour definitely was not there, and it almost seemed like drinking a marinade for a piece of beef. I still liked it, especially as I got down to the bottom of the glass, but I think it needs more time.

Is it typical to let these age for a while when purchasing? Should I wait until it's closer to two years from the bottling date?

 

[eeebigeee]

I think most Jolly Pumpkins are better fresher than one year.

In the bottle, the brett will keep eating until there is nothing left. I have had a couple quite old bottles 1.5yrs+ gush. I tend to like the fruitiness that you get after a few months in the bottle and don't like them as much on draft.

 

[suprchunk]

I recently picked up a couple of bottles of the La Roja and Madrugada Obscura. It looks like they've only been bottled for a year or so. These were the first bottles I've been able to find locally, and being so excited, I wanted to dive right in to the Madrugada Obscura, since I enjoyed it so much at my local pub.

I'm thinking these should be aged a while, as I didnt get the same flavor profile as I previously had at the pub. The sour definitely was not there, and it almost seemed like drinking a marinade for a piece of beef. I still liked it, especially as I got down to the bottom of the glass, but I think it needs more time.

Is it typical to let these age for a while when purchasing? Should I wait until it's closer to two years from the bottling date?

The MO clone I made definitely tastes better after about six months in the bottle. Way closer to cloned than about a month in the bottle. Smoother, creamier mouthfeel, with more chocolate and coffee notes. When it was young it had much more vegetal qualities and I thought I would have to dump it. Now I wish I had made more. That seems to be par for course though - wishing you had more of something when it doesn't seem like it will last. I'll try and keep them around for another year or so, though.

 

[dcHokie]

I think most Jolly Pumpkins are better fresher than one year.

In the bottle, the brett will keep eating until there is nothing left. I have had a couple quite old bottles 1.5yrs+ gush. I tend to like the fruitiness that you get after a few months in the bottle and don't like them as much on draft.

The MO clone I made definitely tastes better after about six months in the bottle. Way closer to cloned than about a month in the bottle. Smoother, creamier mouthfeel, with more chocolate and coffee notes. When it was young it had much more vegetal qualities and I thought I would have to dump it. Now I wish I had made more. That seems to be par for course though - wishing you had more of something when it doesn't seem like it will last. I'll try and keep them around for another year or so, though.

This is all personal preference, but I think some of their beers are better younger and some are better with age. I enjoy Maracaibo Especial and Fuego Del Otono younger with that sharp sourness, but like the Bam series better once it's aged for a bit and the Brett has contributed a bit more earthy, funk.

 

[suprchunk]

No doubt it's all personal preference. I'm not saying mine were by any means aged that much. Ron suggests keeping it bottled for a minimum of six months before releasing it (I think I remember him saying that, but I've been wrong before). From what I have seen with my own batch this seems to be the case, for me at least. I've only had a couple other beers from JP (La Parcela and La Roja-besides the MO) and I think the La Parcela was better fresh, the La Roja better after a year or so. Again, you are correct in the personal preference statement.