Tart of Darness Kit (The Bruery) All Grain questions

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Tart of Darness Kit (The Bruery) All Grain questions

Postby rlalum » Tue Oct 13, 2015 8:42 am

I am attempting my first sour kit and already have it fermenting. I have a couple of questions for those of you familiar with this kit or brewing sours:

What is you fermentation schedule? Do you rack it over every so often, if so when? Or do I just leave it in the primary fermenter for the 6+months? When bottling what is the recommended procedure for aging?

thanks

R-
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Re: Tart of Darness Kit (The Bruery) All Grain questions

Postby tookalisten » Tue Oct 13, 2015 4:06 pm

I do not have any experience with sours to help; but this website has a lot of info:
http://embracethefunk.com
Enjoy the little things, for one day you may look back and realize they were the big things.
~Robert Brault

Primary: Vienna Lager
Kegged: Brown Ale, Porter, Sweet Stout, IPA, Amber, Citra Pale Ale, Blonde Ale
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Re: Tart of Darness Kit (The Bruery) All Grain questions

Postby CA_Mouse » Tue Oct 13, 2015 10:13 pm

I leave mine in primary for 30 days and then rack it onto the sour blend yeast for 6 months. I will rack it onto the fruit and wood (if desired) for the next 5 months and begin tasting until it gets to where I want it. Sours are not like a standard beer in that sourness will take time to develop. Taste it ever 6 weeks until it gets the correct sourness that you want. If you plan on bottle aging it as well, remember that the sour notes will dissipate over time and the funkiness will start to develop. I always wait until I like the taste and sourness and then give it one more month, then bottle. I like to have mine slightly more sour at bottling time than when I plan on drinking it. Bottle conditioning should be a nice slow process as well. I think my last one that I bottled reached it's peek at about 23 months from brew day, of course that was the last bottle, so I don't know what it could have been like at 2.5 years. :oops:
Mouse
-=ô¿ô=-
That which does not kill us makes us stronger. - Friedrich Nietzsche


Primary: Hopping Dead
Secondary: Mead - Cinnamon; Boysenberry; Blackberry; Tart Cherry
Barrel #2: American Barleywine
Secondary: Dark Cherry Sour '13
Secondary: Pom-Cran Sour '13
Keg #1: Bourbon Barrel Oatmeal Stout
Keg #2: Cascade Pale Ale
Keg #3: Berliner Weiss
Keg #4: Cascade Pale Ale
Keg #5: Irish Red
Keg #6: Tart Walking IPA
Keg #7: Dad's Apple Cider
Bottled: Robin's Root Beer
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Re: Tart of Darness Kit (The Bruery) All Grain questions

Postby rlalum » Wed Oct 14, 2015 9:03 am

thanks
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Re: Tart of Darness Kit (The Bruery) All Grain questions

Postby rlalum » Wed Oct 21, 2015 10:15 am

I received the wood chunks with the kit. When I do my next sour I am going to try my own recipe and was wondering if the wood (I have wood from a barrel I got from a vineyard) has to be sanitized or treated?
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Re: Tart of Darness Kit (The Bruery) All Grain questions

Postby CA_Mouse » Sat Oct 24, 2015 7:47 pm

If it is going to be used in a sour after the bacteria is introduced, then I would only toast them in the oven. Soak them in distilled water and the put them in the over at 350*F for about 45 minutes. Just make sure that you are watching them, as they will start to smoke and possibly catch fire.
Mouse
-=ô¿ô=-
That which does not kill us makes us stronger. - Friedrich Nietzsche


Primary: Hopping Dead
Secondary: Mead - Cinnamon; Boysenberry; Blackberry; Tart Cherry
Barrel #2: American Barleywine
Secondary: Dark Cherry Sour '13
Secondary: Pom-Cran Sour '13
Keg #1: Bourbon Barrel Oatmeal Stout
Keg #2: Cascade Pale Ale
Keg #3: Berliner Weiss
Keg #4: Cascade Pale Ale
Keg #5: Irish Red
Keg #6: Tart Walking IPA
Keg #7: Dad's Apple Cider
Bottled: Robin's Root Beer
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CA_Mouse
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Location: Riverside, CA

Re: Tart of Darness Kit (The Bruery) All Grain questions

Postby rlalum » Mon Nov 02, 2015 10:54 am

Thanks
rlalum
Taster Glass (2 posts)
 
Posts: 4
Joined: Tue Oct 13, 2015 8:37 am


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