Airrick, just an FYI but I know that Brewgadgets.com has it. That's where I got mine from. Shipping will be on there but it shouldn't be much....and it might be worth it.
Wood-Aged Beer Pirate Strong Ale
- Thread starter j1laskey
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Thanks for the info. I will check it out when I get off of work.
I'm one week out from bottling. I always bottle a 10oz so I can check it after a week or so to verify carbing progress...tonight's that night!
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
Yeah, that's probably a REALLY smart idea. Mine are all in 16oz but I'm figuring I'll be splitting those with the SWMBO.
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So pwortiz.....how was the tasting?
it was already tasty 
I'm looking forward to seeing how this one ages a bit. I could taste the spices and the oak was pronounced but in that soft manner that they said would be regarding the hungarian type. I was able to taste the hints of pineapple but think I would like to throw in a second vanilla bean next time to see if I can draw that out a tad more. Also, I'll be using that Captain Morgan Tattoo rum I had mentioned earlier my next version because I am DEFINITELY making this again!
Thanks alot for posting this, man! If i ever keg, this will be one of the first i put in.
I'm looking forward to seeing how this one ages a bit. I could taste the spices and the oak was pronounced but in that soft manner that they said would be regarding the hungarian type. I was able to taste the hints of pineapple but think I would like to throw in a second vanilla bean next time to see if I can draw that out a tad more. Also, I'll be using that Captain Morgan Tattoo rum I had mentioned earlier my next version because I am DEFINITELY making this again!Thanks alot for posting this, man! If i ever keg, this will be one of the first i put in.
FRESH pineapple. I honestly am not sure what the difference would end up being as long as it was in pineapple juice....but I used a fresh one...almost ate the entire remaining portion during the boil too
Ok so did a taste test tonight and the beer has a strong green taste to it, slight carbonation, hint of oak and pineapple. just wondering on the green taste to it. Might need to sit another week in the bottles. Chilled the bottle to about 36 degree
Green?.....I am imagining a "grass or plant-like" flavor? My carb level was also a little low, but I don't think that's going to be an issue if we give it at least 3 weeks. How much priming sugar did you use btw? I think I used 5.15 oz.
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I have never bottled this beer, so I would not be able to comment on carbonation times. When I keg this beer is super drinkable right away.
Since this is week 2 in the bottle, I'm actually gonna chuck my next one in the fridge to check carb level tonight
Alright, 2 weeks in the bottle I can tell a difference. It's mellowing nicely and the carbonation has come MUCH further along! Nice head. Good flavors all working together. I can't wait for week 3's taste test
Grimmer, I'm not sure about that grassy-ness... I know what you're talking about though because I had one like that last year: the AHS Lavender Saison tasted like I was chewing on a stalk of grass. It mellowed after a while (like 2 months) but was always there. I think it's possible something might have gotten in there somehow or at some point but I don't know what. Is there any part of the recipe that you didn't follow or changed? <- I type that and am going to look back in the history to see if you mentioned it earlier.
Grimmer, I'm not sure about that grassy-ness... I know what you're talking about though because I had one like that last year: the AHS Lavender Saison tasted like I was chewing on a stalk of grass. It mellowed after a while (like 2 months) but was always there. I think it's possible something might have gotten in there somehow or at some point but I don't know what. Is there any part of the recipe that you didn't follow or changed? <- I type that and am going to look back in the history to see if you mentioned it earlier.
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Keg is kicked.....sadface
Just brewed this up on Saturday night. Ended up hitting 1.092 with about 4.5 gallons. Yeast is working away as I type. A few questions...Do you add in the rum with the oak chips or strain the rum out and just add the chips? I have never actually transferred a beer to a new carboy for the secondary stage fermentation, would it be alright to just add the oak chips into the same carboy after 3 weeks? Thanks!!!
I'm assuming you had to use nearly the full bottle of rum, right? I did - if you didn't, please tell me your secret! So, adding all that rum would basically be bad juju for your beer says I.
I filtered mine out using a mesh bag over another container so I could save the "oaked rum" and use it in some marinades or something down the road - you can definitely get the difference in taste!
That said, you're going to want to transfer if you have that option so that you have 2 things going on:
1) You're removing the beer from all the proteins that have settled out.
2) Clarity of the final product will be better as you'll have less protein base to suck up when racking to the bottling bucket.
However, if you don't have the option, then you gotta work with what you got
Best of luck!
J <- If I mispoke here, call me out!
I filtered mine out using a mesh bag over another container so I could save the "oaked rum" and use it in some marinades or something down the road - you can definitely get the difference in taste!
That said, you're going to want to transfer if you have that option so that you have 2 things going on:
1) You're removing the beer from all the proteins that have settled out.
2) Clarity of the final product will be better as you'll have less protein base to suck up when racking to the bottling bucket.
However, if you don't have the option, then you gotta work with what you got
Best of luck!
J <- If I mispoke here, call me out!
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I usually do the same as pwortiz stated and reuse the "oaked rum" for later use.
You should get a nice balance of rum and oak by just adding the soaked chips.
Don't forget that vanilla bean....
You should get a nice balance of rum and oak by just adding the soaked chips.
Don't forget that vanilla bean....
I'm assuming you had to use nearly the full bottle of rum, right? I did - if you didn't, please tell me your secret! So, adding all that rum would basically be bad juju for your beer says I.
I filtered mine out using a mesh bag over another container so I could save the "oaked rum" and use it in some marinades or something down the road - you can definitely get the difference in taste!
That said, you're going to want to transfer if you have that option so that you have 2 things going on:
1) You're removing the beer from all the proteins that have settled out.
2) Clarity of the final product will be better as you'll have less protein base to suck up when racking to the bottling bucket.
However, if you don't have the option, then you gotta work with what you got
Best of luck!
J <- If I mispoke here, call me out!
I went a little different route and used Captain Morgan Black rum (which is already aged in blackened oak barrels) with 4oz of toasted french oak chips. I poured about half the bottle into a jar with the chips. Its 47.3% so I'll most likely end up straining out most of the rum.
As far as transferring, I should have another carboy available in 3 weeks so I will be able to do the transfer. I will be kegging this so I don't have to worry about a bottling bucket! Will update as time goes on!
Well, that sounds better, grimmer. Still...I am surprised by the "strong IPA" comment. It'll be interesting to hear the next taste test results
I've had this bottled for about 5 weeks and its flavors are just starting to blend and mellow into a nice, smooth drink. I tried it with some friends at 3 weeks bottled and it had too much hot alcohol taste as well as a lot of rummy oak flavor. NOT a session beer though.
Continues to be awesome and get better. Had some guests over this past weekend and they slammed the Pirate. Even warm. Since I have a variety of beers I stock basically 4 of each in my minifridge for a total of 20 pints. I replaced the 4 of the pirate midway through the night so they couldn't have been cold and it did not matter. I was out.
Will be making it again this week!
Will be making it again this week!
Just racked my batch onto the oak chips/vanilla bean. Checked the gravity and its at 1.022. After having an OG of 1.092 this is perfect! Had a little taste and was pretty shocked at how much pineapple flavor there is. Really sweet. Hopefully the oak chips can balance this out! Can't wait to keg it!
I haven't really got any of the pineapple and cinnamon notes, just the oak and vanilla. I will let go a couple of more weeks, and see how it goes. Maybe Pineapple and cinnamon in secondary, instead of boil?
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Did you use fresh or canned pineapple and how much?
