This weekend had a lot going on. Blending, bottling, dry hopping, transferring to secondary and more. This is just a real quick update on my bottle updates.
First up, I bottled my Kriek. I bottled this the same way as my previous sours. One exception is that I read that you can reduce a bit of the tannin from the barrel by using gelatin. I decided to give it a whirl. I transferred the beer to what would be a tertiary, actually a 4th fermentor, to get the beer off the fruit. I then put it in the fridge after adding the gelatin. Let it sit for a while to clear up and then brought it back to room temperature. After it was at room temp I added fresh yeast (WLP 550) and sugar. Bottled and capped with the bench capper.
I did the same thing for my currant and raisin sour. This was only a gallon, but it followed the same process. This beer had very little fruit particle compared to the cherry.
Cant wait until these are ready. The Kriek is a super red and cherry smelling beer. I hope it tastes half as good as it smells. The currant and raisin has a very wine like scent. Again, cant wait for this one.
The brewery is running on full cylinders and I am pumping out a lot of sours now. Hard to believe that after this spring and summer of mixing and bottling that it will soon be time to start all over again. January is not too far away and that marks the one year anniversary for the batches currently waiting to go into barrels.
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