TwistedGray
El Jefe Brewing Company
I mean I have had plenty of sours before (Mraz Brewing Company is amazing for sours), I am just unsure what exactly a kettle sour is. More like a berliner weisse?
You can kettle sour anything
I mean I have had plenty of sours before (Mraz Brewing Company is amazing for sours), I am just unsure what exactly a kettle sour is. More like a berliner weisse?
Quick question. When I make my next batch of chocolate cherry stout, just with a different way of doing it, I assume it would it be ill advised to throw in some oak chips if I’m soaking the nibs in vanilla whiskey?
Good to know. I’ve seen some odd posts from that member. Most of the time I wonder if he’s serious or just messing around. I like to joke around myself, but it really makes ya wonder.
LHBS opens at noon. Have the kit, a fifth of vanilla whiskey and plenty of tart cherry extract. Need to get the nibs and a few other things. I could order everything online, but I’d rather support them than see them go out of business. Many home brewers are leaving the hobby because of all the craft breweries around. I like having a home brew store two miles from my house.
I’ve been thinking about racking into a secondary with what you said. The first batch I racked into secondary to add the nibs and cherry flavor. This was before I learned about using co2. So I’m trying to figure out the best way to flavor the kit. If I add the nibs and cherry when I pitch that will change the OG, so I think what I’ll do is just let it ferment for a couple weeks check the gravity, add the extra flavors and then let it sit for another 2-3 weeks.
I’m also wondering if I should even bother with the frozen cherries and just use the extract.
Now what’s your preferred way of carbonating? Priming sugar seems to work better for me. I’ve force carb’d twice. The first one I over did it. I haven’t tapped the second one yet, so I’m not sure if my adjustments are enough or not.
The first one I put 35psi in through the out and rolled it on the floor till it stopped bubbling and let it sit at 35psi for 24 hours. 75% head. Tasted good, you just have to wait five minutes to drink it. The second one I put 35psi in and shook it a few times. And have let it sit for a week. Going to tap it today and see how it comes out.
I have a single tap kegerator that I got in trade. I can fit three Corney Kegs, so I’m going to rebuild the the top for three taps. The weather is finally warm enough for a project like that. I might do it tomorrow, but need to order a three way valve.
We use to all get together for mother’s day, but now all the moms just go out for a movie, lunch, shopping and sometimes dinner. Works out for everyone.
This is the extract: https://www.shorelinefruit.com/12/cherry-concentrate
Some really good stuff...
I’m hoping to brew today as long as I get the household chores done while Mrs. OpenSights is out enjoying mother’s day.
Last night I took a pint glass, added 4oz of nibs, 2oz whiskey chips and topped it with the vanilla whiskey, about a third of a fifth.
If I don’t brew today it’ll have to be the weekend after next.
Still haven’t tapped the keg yet... either too many craft six packs have been following me home or I have a bottomless keg! I like trying craft beers not only for ideas, but to learn how to identify characteristics and flavors.
I was thinking of a three way valve that way I can isolate each line to each keg... but now that you question it I see your point.
I’d like to know quite a bit more. Especially fermentation. I would imagine the ingredient packs would probably cost the same as just buying craft six packs, but that’s just a guess.Removed - Plug for a kickstarter campaign of a magical machine that can brew anything...
-- Moderator
My stout has been in primary for about three weeks. Work and vacation has prevented me from racking and adding the nibs and cherries.
Got home today to find the air lock on the floor and a few fruit flies in the fermenter.
I’m just going to keg 4 gallons tonight and dump the rest. Hopefully it’ll turn out.
Why leave the 2 gallons of beer behind?
I use a fermentasaurus. I love mine. The closed loop co2 transfer works wonderfully to minimize o2 exposure. Plus underpressure there is no airlock to pop off your fermenter. Putting any pressure into galss is risky, so i dont advise the co2 transfer from a carboy. If it does blow out, it will cause injury. The cherry flavoring you found will work fine, ive used a peach puree from them with success.This looks interesting!
That's not flavoring, it's pureed fruit. I've used some of those cans in the past, they're OK. Since they're not concentrated, they do tend to dilute your beer a bit, as fruit contains mostly water. Since you're using only one can, the flavor it adds will be subtle.Just quoted you to ask a question....
What’s your opinion on this for cherry flavoring in a chocolate stout? https://www.amazon.com/gp/product/B074Q6CTLZ/?tag=skimlinks_replacement-20
I think secondary addition for two weeks? Let it ferment a bit?
I have a tart one on order from my LHBS.
I’m also one step closer to going AG! Just need to build a stand.
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