Not sure what took me so long to post this but I'll finally publish...
Updates:
7/14/2013
A little over a month in the carboy and this beer is already down to 1.002. Light sourness but also pretty young and sweet. Added dregs of Cantillon Geuze.
8/25/2013
A very bad outhouse smell began to develop. Pulled a sample and it doesn't seem to be the beer, maybe mold around the top of the carboy? Beer smells and tastes about the same as a month ago, light lemony sourness and some grainy sweetness despite the extremely low gravity.
10/04/13
Wasn't able to taste/test gravity but the outhouse smell is gone. This beer might be ready for at least some to be bottled. I will have to taste in about a month and make some determinations but it is beginning to smell fairly sour and funky and I don't want this to go nearly as sour/acetic as the Flanders red.
11/02/13
Gravity down to 1.000. Taste is tart and refreshing. It might be about time to bottle at least some of this.
11/29/13
Racked 3 gallons onto .5 oz of previously used oak and bottled the rest. Still moderately sour but not overly complex.
5-28-14
Received some positive comments on this beer from a brother and his friends. Might be time to do a full tasting write up.
11-18-15
Beer is over 2 years old with half the batch kegged. Decent flavors, moderate acidity, no noticeable acetic acid or other off flavors.
12-13-15
14.5 oz. Oregon Fruit Red Tart Cherries pitted in water added to the keg with about 2 gallons beer remaining. Sweet Cherry puree and juice reserved for a later addition.
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