tag:blogger.com,1999:blog-8066877917844499643.post618445912380142249..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Cherry Wine: Flanders Red RecipeThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-8066877917844499643.post-65324921323106224372020-07-07T07:38:40.184-04:002020-07-07T07:38:40.184-04:00The half-batch was 5.5 gallons (the full batch was...The half-batch was 5.5 gallons (the full batch was 11 gallons). The recipe is adjusted so it could be brewed as is, 5.5 gallons of wort with the listed fruit!<br /><br />Just started our second version of this recipe at Sapwood. The first was released last fall as Opulence (aged in a blend of Pinot Noir and Bourbon barrels).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-7267593823379805682020-07-01T16:36:31.428-04:002020-07-01T16:36:31.428-04:00Hi Mike, the 1lb dry and 4.5lb fresh cherries, wha...Hi Mike, the 1lb dry and 4.5lb fresh cherries, what volume of beer are those meant for, the full 5.5gal batch or just half?Mattnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-44448991764579688902018-10-25T09:32:59.948-04:002018-10-25T09:32:59.948-04:00It's totally OK, just not a really interesting...It's totally OK, just not a really interesting or particularly delicious beer. Down to my last bottle or two of the cherry version... maybe a case-and-a-half of the one without. I should open one and do a write-up soon. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-105278310890474392018-10-24T11:12:21.642-04:002018-10-24T11:12:21.642-04:00Hey Mike - Did the BM45 / Roeselare batch ever com...Hey Mike - Did the BM45 / Roeselare batch ever come around or in other words: what happened to that half?Trevorhttps://www.blogger.com/profile/18367441460687831007noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5419169824910432252018-07-12T20:12:48.496-04:002018-07-12T20:12:48.496-04:00I think the easiest option is to pitch the Sacch o...I think the easiest option is to pitch the Sacch of your choice with Roeselare in primary, then rack to the barrel when the initial fermentation calms down. That avoids the mess of fermenting in a barrel, and gives the bugs a good head-start. <br /><br />I find Roeselare to be pretty bland. That might work well with the character from the barrel, but dregs from a few of your favorite unpasteurized sour beers can't hurt!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-61981279978648012102018-07-11T13:48:41.370-04:002018-07-11T13:48:41.370-04:00Mike,
I was hoping to brew a Flemish Red this wee...Mike,<br /><br />I was hoping to brew a Flemish Red this weekend. I'm trying to decide between doing primary fermentation with either a California Ale yeast or Lager yeast and then racking the beer into a second use bourbon barrel with Roeselare to sour/age or going directly into the barrel with the Roeselare for primary and just letting it sit. I'm not in a rush and I know that the Roeselare takes a long time to work so the second method could take a year or more to get to the right spot. Are both viable methods (if I had two barrels I would consider doing a side by side test but alas I don't - nor would the wife be on board).<br /><br />Would you advocate using one method over the other? <br /><br />As a side note I noticed you pitched your Roeselare blend at 1.026 if I racked at that point is that what you recommend to give the sacc. a head start? <br /><br />Thank you very much<br /><br />ErikEriknoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67219298887833463192018-04-26T06:25:15.059-04:002018-04-26T06:25:15.059-04:00I'm sure I did, but clearly didn't take an...I'm sure I did, but clearly didn't take any notes. Russian River uses only dried cherries for Supplication, so they certainly can do well even on their own.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-44577451129963225892018-04-20T08:11:15.478-04:002018-04-20T08:11:15.478-04:00Did you sample the dried fruit half before the add...Did you sample the dried fruit half before the addition of the fresh cherries?rrenaudhttps://www.blogger.com/profile/00268587839942674447noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-38064235147580029312018-01-11T17:48:04.595-05:002018-01-11T17:48:04.595-05:00I haven't. Enzymes are a good option if you wa...I haven't. Enzymes are a good option if you want 100% wine yeast fermentation, I've always gone with a blend of wine yeast and brewer's yeast and/or Brett. Let me know how it goes if you try it! I've tasted a few beers brewed that way with positive results.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-44259649038356938092018-01-09T21:16:23.326-05:002018-01-09T21:16:23.326-05:00Interesting to see you use the wine yeast. Have y...Interesting to see you use the wine yeast. Have you ever used any enzymes when making beer with wine yeast. You can add some in the fermenter that will convert the maltotriose to more fermentable sugars that the wine yeast can eat. I have some ag300 I have used in clean beers but using it with some wine yeast in primary is in the cards soon hopefully.Wasatchbacknoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-27410905651989341522017-12-14T07:05:45.297-05:002017-12-14T07:05:45.297-05:00Dried fruit takes time to really start integrating...Dried fruit takes time to really start integrating into the beer. Consider rehydrating it in hot water. That would prevent it from sucking up too much beer as well. Even rehydrate in red wine if you wanted to add that flavor as well. I did that years ago with good results. You could go further and puree the rehydrated fruit to make the sugars even more available. <br /><br />Munich and Vienna provide additional malty flavors. American 2-row is pretty bland. Vienna gives a toasty flavor, somewhat in line with an English pale, but not quite as biscuity. Munich has a deep bready flavor. In general they are the sorts of maltiness you'll taste in German lagers like Oktoberfest, Bock, and Dunkel. They are a traditional part of Flemish Red and Brown. Try chewing on a few kernels to see how they taste to your palate!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-22349629735516373962017-12-13T22:25:36.162-05:002017-12-13T22:25:36.162-05:00Hi Mike, what does the Munich and Vienna malts gi...Hi Mike, what does the Munich and Vienna malts give you that 2-row pale malt doesn't?Anonymoushttps://www.blogger.com/profile/12390473498157649536noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-81111940060159055072017-12-13T16:48:05.893-05:002017-12-13T16:48:05.893-05:00Hey Mike, hope your all good.
Just a quick questio...Hey Mike, hope your all good.<br />Just a quick questions on the dried fruits. Howe do the dried fruits react to the beer when ageing on it? I assume they rehydrate to some extent?<br /><br />I'm working on a really intersting recipe with a fast souring version of a flander (Sour red so to speak, which would be fruited and dryhopped with a more unique variety of hops, ratherthan the big citrusy, fruity american and Nz varieties. I'm wondering if dried fruit might help me to get some extra depth of fruit flavour from the tart one dimensional flavour i have gotten previously with sour cherries.<br />I just dont want to lose too much volume with the 1lb of dried cherries going in, as the dryhop take a fair amount of volume, plus the volume lost with normal fruiting aswell (its a minor question, as the outcome is good beer rather than lots of average beer, but its something worth thinking about.CRUSADER1612https://www.blogger.com/profile/02448894291176820778noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-37329411642001633812017-12-12T07:09:02.276-05:002017-12-12T07:09:02.276-05:00Mario, I don't have a specific calculator that...Mario, I don't have a specific calculator that I rely on. <a href="http://www.yeastcalculator.com/" rel="nofollow">YeastCalc</a> and <a href="http://www.mrmalty.com/calc/calc.html" rel="nofollow">Mr Malty</a> are both good. Especially for sour beer I don't find high-level precision pitching rate to be that important. The most important thing is pitching a reasonable amount of healthy cells. <br /><br />The Brett intensity comes from a combination of factors. It may continue to increase considering the beer is still less than a year old (and about two months in the bottle). It could also be the specific microbes from the bottle dregs. The strong cherry aroma may also be obscuring the yeast character. I don't find that co-fermenting in primary necessarily increases Brett expression. For a sour fruit beer I don't like a strong Brett character anyway, but it is nice to have some funk playing with the fruit.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-63109305338933725072017-12-12T06:27:29.486-05:002017-12-12T06:27:29.486-05:00Hi Michael. Love the blog. Been reading since '...Hi Michael. Love the blog. Been reading since '09! <br /><br />You noted that there was not much Brett character in this half of the batch. Would you chalk it up to the bugs used? On the other hand, if one wanted to push the Brett character more forward, would you pitch the bugs earlier? Co-pitch or possibly staggered in after high kreusen, for example?Patricknoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-30109806660436538402017-12-12T03:36:16.289-05:002017-12-12T03:36:16.289-05:00Hello Michael,
I was wondering what pitch calcul...Hello Michael, <br /><br />I was wondering what pitch calculator do you recommend to help determine a pitch rate? Thanks!Anonymoushttps://www.blogger.com/profile/13004135184533765397noreply@blogger.com