chef123
Member
I brewed a saison at the end of January, used the French saison yeast which took it to a gravity of 1.006 by the middle of February. I racked it onto 3 pounds of apricot fruit puree at that point and dumped in bottle dregs from an Orval and a Fantome strange ghost. I took gravity reading on 4/2 which was 1.002 and yesterday (6/18) which was 0.996. The original gravity was 1.058. The recipe was as follows:
10 lbs Belgian Pilsner
.5 lbs German Vienna
1 lb White Wheat
1 oz Saaz 90 minutes (3.3%AA)
.45 ounce Northern Brewer 60 minutes (8.5% AA) (1 year old)
.5 ounce fresh Ginger 2 minutes
At this point I can taste a brett flavor (what I can taste in an Orval bottle) and it is very tart. The ginger flavor was slightly noticeable when I racked it in February but it is not discernable at this point (which was what I wanted). The apricot flavor is very slight, probably wouldn't know it was apricot if I didn't tell you.
So my question is, do you think it is safe to bottle in a month? I'm moving and need to do something with it.
Do you think if I racked a gallon of it onto bing cherries it would add a good taste? And would it be ready in a month to bottle?
If I took a gallon and added a tiny amount of oak (maybe .1 oz) soaked in chardonnay and added maybe a cup of the chardonnay that would taste good?
I'm open to trying something different with part of the beer. But if anyone has experience about what may taste good I'm open to advice.
This is my first time brewing a sour beer. There was no pellicle in the secondary. Thanks guys.
10 lbs Belgian Pilsner
.5 lbs German Vienna
1 lb White Wheat
1 oz Saaz 90 minutes (3.3%AA)
.45 ounce Northern Brewer 60 minutes (8.5% AA) (1 year old)
.5 ounce fresh Ginger 2 minutes
At this point I can taste a brett flavor (what I can taste in an Orval bottle) and it is very tart. The ginger flavor was slightly noticeable when I racked it in February but it is not discernable at this point (which was what I wanted). The apricot flavor is very slight, probably wouldn't know it was apricot if I didn't tell you.
So my question is, do you think it is safe to bottle in a month? I'm moving and need to do something with it.
Do you think if I racked a gallon of it onto bing cherries it would add a good taste? And would it be ready in a month to bottle?
If I took a gallon and added a tiny amount of oak (maybe .1 oz) soaked in chardonnay and added maybe a cup of the chardonnay that would taste good?
I'm open to trying something different with part of the beer. But if anyone has experience about what may taste good I'm open to advice.
This is my first time brewing a sour beer. There was no pellicle in the secondary. Thanks guys.