BeerSmith™ Recipe Cloud

Taste Notes

7/21/19 Tasted the saved original sour. 9.5/10. A+ Pretty acidic already. Hopefully cherries don't make it too acidic. 9/17/19 Amazing brett aroma and strong cherry flavor but not as complex as the base beer. Taste may be a little sweet from priming sugar/yeast mixtures. 10/1/19 Beer is excellent. Bottle conditioning should only help.

Notes

12/15/18 Started w/ 14 gallons of distiled water. Ended w/ ~13.5 gallons. 30 minute boil. OG 1.057-8 @ 76F. Pitched Roeselare. 12/15-12/16 Fermentor blew over 12/22/18 Pitched Gigayeast Sour Cherry Funk ?? Pitched Houndstooth dregs. 4/7/19 pH 3.2-3.6. Refractometer sample 7.6 BRIX / 1.030 gravity OG - Corrected: 14.27 °P, 1.058 FG - Corrected: 3.62 °P, 1.014 Alcohol By Volume: 5.83% 7/17/19 Transferred ~10 gallons into two 6 gallon carboys filled w/ 9 lbs of cherries each. Added Omega "All the Bretts". 7/18/19 Added 1 tsp of mahlab & ~.65 oz of medium+ oak cubes to each carboy (boiled 10 min). 9/17/19 9 weeks on cherries. Beer temp 71.6 F. pH < 3.2. Gravity ~1.009. Bottled ~4.7 gallons from one of the carboys. Filled carboy back up w/ cider. 10/13/19 Bottling the remaining 4.5 gallons. Gravity may have dropped a little bit to 1.007-8.