Tomorrow is brew day for my Oud Bruin. This is my first one and using the NB kit with Roselare yeast pack.
I've probably brewed 20 batches in my life and looking for a new challenge. Realize I have to make mistakes to learn, but would love to hear your insight regarding these beers to aid in the process.
I love sour beers (the Rodenbach family beers (Grand Cru, etc.) are my personal faves) but have had some Gueze beers that were just too sour for me (Lindeman's Curvee for me). I do enjoy the Petrus Oud Bruin, but haven't had many Oud Bruins otherwise. Flanders Red ales I've enjoyed without exception (as mentioned later, This is why I'm planning to add the oak and/or fruit flavorings. To make the sour not too overpowering, but complexely flavored and tasty).
Had a few questions:
1) Would you leave this on a yeast cake for a full year, move it onto secondary off the yeast cake (and after how long), or bottle condition it for 6 months after 6 months on the yeast cake (1 year total)? Or (as I fear) should I leave it on a yeast cake for a year and then bottle condition it for up to six months?
2) Is it ok to brew this in glass as opposed to plastic (heard not enough air might enter it and kill bacteria)?
3) Was told to use a dreg (which is the bottom of a beer, I've gathered). Would you advise against using the dregs of another sour beer (Lindemans Framboise)? Oud Bruin is a bit difficult to find near me. How important is dregging (rounding out and improving the bacteria/yeast quailty is what I've gathered) and is it strongly recommended (I have a Framboise in the fridge so can add a few ounces no problem)?
4) I'm planning on adding medium French oak chips (steam first for ten minutes, I've read). Should I add in primary or throw in towards the end? I have two ounces- too much/little? Any success/failure with these (Oud Bruins may not need them)?
5) I was considering throwing in a fruit purree. I would do this towards the end of the ferment (maybe during a short secondary period). Has anyone had success/failure doing this?
6) I've heard you should dedicate equipment to sour beers. Thats fine for tubing and a fermenter valve. A glass carboy I've heard can be cleaned. How about plastic items that only briefly touch it; such as a funnel and a plastic bottling container. Will these get contaminated from the sour yeasts/bacteria if they touch after fermenting and that for a short time?
7) I'm considering blending it with a different style to limit the sour taste. May sample before I do so. Was considering a brown ale (I can't brew lagers inas I have a small apartment)? Any recommendations and is it worthwhile to blend this style to make it more palatable (based upon my aforementioned tastes)?
8) Am I doing to much to castrate this style with the oak/fruit/blending? Don't want to eliminate the delicious Oud Bruin style but would like a drinkable complex beer.
Would love to hear others experiences with these as well.
Thanks for reading!
I've probably brewed 20 batches in my life and looking for a new challenge. Realize I have to make mistakes to learn, but would love to hear your insight regarding these beers to aid in the process.
I love sour beers (the Rodenbach family beers (Grand Cru, etc.) are my personal faves) but have had some Gueze beers that were just too sour for me (Lindeman's Curvee for me). I do enjoy the Petrus Oud Bruin, but haven't had many Oud Bruins otherwise. Flanders Red ales I've enjoyed without exception (as mentioned later, This is why I'm planning to add the oak and/or fruit flavorings. To make the sour not too overpowering, but complexely flavored and tasty).
Had a few questions:
1) Would you leave this on a yeast cake for a full year, move it onto secondary off the yeast cake (and after how long), or bottle condition it for 6 months after 6 months on the yeast cake (1 year total)? Or (as I fear) should I leave it on a yeast cake for a year and then bottle condition it for up to six months?
2) Is it ok to brew this in glass as opposed to plastic (heard not enough air might enter it and kill bacteria)?
3) Was told to use a dreg (which is the bottom of a beer, I've gathered). Would you advise against using the dregs of another sour beer (Lindemans Framboise)? Oud Bruin is a bit difficult to find near me. How important is dregging (rounding out and improving the bacteria/yeast quailty is what I've gathered) and is it strongly recommended (I have a Framboise in the fridge so can add a few ounces no problem)?
4) I'm planning on adding medium French oak chips (steam first for ten minutes, I've read). Should I add in primary or throw in towards the end? I have two ounces- too much/little? Any success/failure with these (Oud Bruins may not need them)?
5) I was considering throwing in a fruit purree. I would do this towards the end of the ferment (maybe during a short secondary period). Has anyone had success/failure doing this?
6) I've heard you should dedicate equipment to sour beers. Thats fine for tubing and a fermenter valve. A glass carboy I've heard can be cleaned. How about plastic items that only briefly touch it; such as a funnel and a plastic bottling container. Will these get contaminated from the sour yeasts/bacteria if they touch after fermenting and that for a short time?
7) I'm considering blending it with a different style to limit the sour taste. May sample before I do so. Was considering a brown ale (I can't brew lagers inas I have a small apartment)? Any recommendations and is it worthwhile to blend this style to make it more palatable (based upon my aforementioned tastes)?
8) Am I doing to much to castrate this style with the oak/fruit/blending? Don't want to eliminate the delicious Oud Bruin style but would like a drinkable complex beer.
Would love to hear others experiences with these as well.
Thanks for reading!