Edited by JKoravos, 04 January 2010 - 08:33 PM.
The blending thread...
#1
Posted 04 January 2010 - 08:32 PM
#2
Posted 05 January 2010 - 06:58 AM
#3
Posted 05 January 2010 - 07:48 AM
#4
Posted 05 January 2010 - 08:24 AM
My brewbuddy has been talking about this. I switched a keg over once of DIPA to a vanilla porter, when the line cleared it gave me a 1/4 pint or so of DIPA, and I left it in there for the porter to fill on top of it- came out like a creamsickle porter. The citrus and vanilla were fantastic together. So with the toying of our brewpub idea, my buddy was thinking if we could come up with a list of premeasured pours, to concoct a "soda shop" style beer, almost like we used to blend slush puppies as kids, or blend grape/orrange or root beer/orange soda also as kids. Then a patron could come in and say- I'll take a creamsickle- and you pour them a blend right in front of them off the taps. I am however going to be soon blending a lambic for real and am open to suggestions. I have a stalled tripel that I pitched the Wyeast blend (brett, pedio, lacto) a little over a year ago, it still has its pellicle, but it has got to fall soon. I want to blend this 50/50 with a low gravity wheat fruit wheat beer with a very neutral yeast to make a pseudo lambic. I really wanted to go kriek and get some IQF belaton cherries, my only concern will be how much #s, and how much $s. If I have 5 gallons of soured beer, I will want to mix that with 5 gallons of my wheat- but I would think I would want very intense fruit to endure the blend? HOw much cherry would that take? Any other cheap delicious fruit options? I also thought about waiting until summer and doing a rhubarb lambic, but this is a 18 month project already, I would like to have a couple kegs of something very special.I've blended many beers at the faucet/ in my glass to try out some flavor combinations.
#5
Posted 05 January 2010 - 08:37 AM
Just an FYI my lambic is now 3 years old and it still has it's pellicle. However mine is a full on turbid mash lambic so it was designed for the long haul. I'm planning to split it up and do raspberries on some, sour cherries on some, and leave 1/3 strait. As for pound per gallon I'm not sure. I'm going to start out at 2lbs of fruit per gallon and see how it goes. If you don't plan to sorbate prior to adding the fruit then the bugs will chew through the sugars in the fruit and the fruit flavor will be more subtle than in your face....I have a stalled tripel that I pitched the Wyeast blend (brett, pedio, lacto) a little over a year ago, it still has its pellicle, but it has got to fall soon. ...
#6
Posted 05 January 2010 - 10:17 AM
#7
Posted 05 January 2010 - 11:52 AM
#8
Posted 06 January 2010 - 03:24 PM
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