The first batch of this was extremely bitter. It opened more like Stone's Arrogant Bastard in that you had to keep sipping on it for the beer to really open up. It was pretty good after that but that's not what I wanted. In Batch 2, I'm going to change the times and take out one addition of Centennial during the boil. I'm also going to add 1lb of Flaked Wheat.
My first attempt at a sour beer. I'm going to harvest the yeast from bottles of Wicked Weed's Dalliance or Angel of Darkness. I'll take a taste after it's been in the fermenter for a few weeks. I may put it in secondary on top of a pound of blackberries.
Brewed on 01/05/19. It's still bubbling away in the fermenter as of the morning of 01/09/19. Will post the total time in primary before transferring into secondary.
Pitching temp was 70F.
Turbonado was added with 5 minutes left to try and retain flavor. Boil spice additions were added with turbonado.
Primary for 7 days. Secondary for 12 days. Taste out of the fermenter was decent. Raspberry forward with a dark chocolate body with a tart finish.
I added 24 oz of frozen raspberries that I cooked, with no added liquid, to 185 degrees before cooling to room temp and adding to secondary for 5 days before bottling.
Going to change the recipe a bit to reflect this specific brew day. 24 oz of raspberries went in at flameout and into primary with the wort.
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