100% Brettanomyces Fermented Dark Ale
This is an Oud Bruin, brewed very dark.
3/21/11: Kettle Boil, O.G. 1.0604/15/11: Transferred to a new carboy (gravity was 1.020) and added:- 100 ml Pediococcus- 2 oz. French Oak Cubes that were pre-soaked in red wine for 3 weeks- 2 lb. cherry puree9/30/11: Transferred to a new carboy and added dregs from a bottle of Russian River Consecration11/30/12: Transferred to a new carboy and added: - 1/2 lb. Belgian Dark Candi Sugar that was boiled for 15 minutes with a little wort from another beer- pitched some Belgian Abbey II 1762 yeast ...