OR/WA Brew Day v2.0??

[McKBrew]

I think what would be great is if everyone can bring with them some sour cherries. This one the cost is split amongst the group. Thoughts?

Not sure about the availability of sour cherries around here. I'll re-imburse you for my contribution if you pick them up down there.

 

[ShortSnoutBrewing]

I haven't even had a chance to see if I can find them here...I'll let you know.

 

[explosivebeer]

Oh yeah, I do remember seeing something about that while I was looking for the base recipe to use. I'll probably just use a standard yeast like you but I'm open to using whatever if anyone has a preference.

 

[blacklab]

Safeway around here has those exact cherries in stock. I like that it's stored in water instead of corn syrup like some other brands. For my cherry stout I added 5 lbs of dark cherries in the baggies from the frozen food section and they worked alright.

Myself, I'm fine with us each adding our own brand/style of cherries to the mix. Most kriek recipes call for 6 lbs of cherries per 5 gallon batch, so portion accordingly.

Safeway for the cherries. I'm going to check New Seasons at lunch. It's pretty much cherry season, so they should be widely available.

 

[blacklab]

Oh yeah, I do remember seeing something about that while I was looking for the base recipe to use. I'll probably just use a standard yeast like you but I'm open to using whatever if anyone has a preference.

I used S-04 in mine. The character is going to come from the bugs in the barrel and the cherries, so use whatever you've got.

 

[explosivebeer]

Oh yeah, as for sour cherries, I'm not sure where to find them either. I know a friend of mine brewed with some Montmorency cherries but they were $8 or $9 per pound and he needed ten pounds of them. I think they're out of season now anyway but I'd prefer to not spend as much on cherries as on beer ingredients. But if that's what everyone wants to do, I'm down for whatever is going to make this the best beer possible.

 

[ShortSnoutBrewing]

I was thinking New Seasons as well...

 

[explosivebeer]

I'll definately take it down for you. You can PM me and we can figure out how to get it over here. I'm thinking rubber raiding craft on the beach somewhere over in Bremerton, late at night. That would make the whole experience of this beer even more cool.

I'm sure you guys have coordinated by now but I'm planning on going to the Naked City release and could pick up Don's contribution if it saves you the trip McKBrew.

 

[McKBrew]

I'm sure you guys have coordinated by now but I'm planning on going to the Naked City release and could pick up Don's contribution if it saves you the trip McKBrew.

I'm not sure if Don got a chance to brew it or not. If he did and you are going opening night then that might be a better option, because I'm not sure I'm making it to opening night or not.

 

[explosivebeer]

I'm not sure if Don got a chance to brew it or not. If he did and you are going opening night then that might be a better option, because I'm not sure I'm making it to opening night or not.

Definitely let me know if you do make it so we can say hello. If not, I'll get in touch with Don and see if he has anything to send down.

 

[blacklab]

Ok all;

Here are the cherries they have at New Seasons:

Only problem is they are 4.98 per 15 oz. can. If we are doing 6 lbs per 5 gallons of beer in the barrel:

$5 per can * 6 lbs cherries = $30 per person(per 5 gallons)
50 gallons in barrel = 10 five gallon batches * $30 = $300 in cherries

 

[ShortSnoutBrewing]

YIKES...Maybe we skip the cherries, or only do a small amount?

 

[blacklab]

I am personally OK skipping them. I had a Flanders Red at Raccoon Lodge a few weeks ago and wasn't super stoked. But I'll do whatever everyone else settles on.

 

[explosivebeer]

I just found the same Oregon Fruit Products Red Tast Cherries at a QFC up here for $4.19 per 14.5 oz can, which has 11 oz cherries net.

I'm up for doing whatever is going to make this the best beer possible. I don't have the experience with this style to say whether or not adding the tart cherries will be a significant benefit so I'll defer to those who know.

 

[McKBrew]

If it's going to cost 30 bones each for cherries, I'm willing to pass or cut way back. I cant really see it taking that much to impart some cherry flavor.

 

[explosivebeer]

I picked up the ingredients tonight and will be brewing early tomorrow. I'll be using a White Labs California Ale yeast slurry from a previous batch so hopefully fermentation will take off and plow through the batch so it gets to a good point before the 25th. If not, I guess there will just be more sugars for the sour yeasts to feed on.

Anyway, let me know what you guys want to do with the cherries.

 

[thataintchicken]

I've been lurking this thread.
man, I can't wait till I can move back home.


side note.
check the AG wholesale house ( aka cash and carry ) in Delta Park for better prices for cherries.
The home brewers best friend is the restaurant supply store

:2 cents

 

[EvilTOJ]

I'll go scope it out this weekend, taint. SWMBO lives up that way so it won't be that much of a drive.

 

[thataintchicken]

all I ask is that when you crack that barrel open.. I get to cater the party
or at least get to bring 3 or 4 racks of applewood smoked ribs. :rockin:

 

[EvilTOJ]

You drive a very hard bargain. I accept!

 

[explosivebeer]

side note.
check the AG wholesale house ( aka cash and carry ) in Delta Park for better prices for cherries.
The home brewers best friend is the restaurant supply store

:2 cents

Yeah Cash and Carry does have some ridiculous deals. I don't know if they'll have tart cherries but I'll stop by the one up here in the next day or two and see. Thanks for the suggestion.

 

[ShortSnoutBrewing]

Yeah, twist my arm on smoked ribs.

 

[explosivebeer]

Yeah, twist my arm on smoked ribs.

Yeah seriously! I forgot to comment on that but I'm all for it.

 

[ShortSnoutBrewing]

This is kind of random, but do we need to airlock this, or will a solid bung be fine?

 

[McKBrew]

This is kind of random, but do we need to airlock this, or will a solid bung be fine?

If I remember correctly, Brewtopia had his under airlock. The "bugs" will be causing fermentation correct?

 

[EvilTOJ]

Yea brewtopia had his barrel with an airlock.

 

[ShortSnoutBrewing]

Yeah, but he also did this:

About 9 months ago I racked 15 gallons of Stix Red Ale into a side bung Sanke keg and added Brettanomyces Lambicus. I bunged the hole with a #10 stopper and oak dowel

No air lock when he added the bugs, only when he blended two beers together

 

[explosivebeer]

Alright, my batch is done. I scaled the recipe up for a 15-gallon batch, ended up with 14.5 after the boil (it was a very full keggle) and 12.5 after trub loss. The OG is 1.052. I decided against using the yeast cake from a previous batch and instead pitched rehydrated Nottingham.

 

[McKBrew]

Gentlemen. It looks like my plans are going to change. I'm in the process of coordinating with explosivebeer to bring my 5G down. If for some reason we can't meet up next week, I won't let you guys down and I'll make a speed run down.

 

[Brewtopia]

Sorry guys, I didn't get a chance to brew this and probably won't. I want to apologize for my deglect of this thread.

KB, thanks for organizing this. Im sorry that I won't be able to participate.

I did add an airlock to the barrel. You'll get a secondary fermentation once you add the bugs. I learned that real quick when I first racked Grapes of Wrath into the barrel and sealed it with a solid silicone bung. A day later I heard a loud boom as the bung shot out of the barrel and bounced all around my living room.