Okiedoke, another question: I have a Sour Tripel that I brewed late last fall. It was around 1.080, I believe?, and I pitched it onto a yeast cake of Flemish Blend left over from our barrel project. I left it (yes, in an Ale Pail, shame on me) until May, and then kegged it. It measured 1.001 on a hydrometer at kegging. I didnt fully carbonate it, I just sealed it up initially and left it. Now, Im going to add peaches. I have 3# of frozen peaches and 16oz of filtered water in a stock pot on my burner in the kitchen. Im debating what, if anything, else to do to it. Add cinnamon? Ginger? Something else? Or just do straight peaches? The base beer, at kegging, tasted pretty decent - it was initially brewed as a very straightforward Tripel with a bunch of pils, some wheat for extra food for the bugs, and maybe a little light Crystal malt, thats it. I carbonated a few ounces of it using a bottle adapter. It had an excellent level of funk to it, but was a little oxidized, it certainly tastes like its been aged longer than it actually has. But, even if flawed, it is still somewhat tasty, especially carbed up. So, my thought is that a little fresh peach flavor, plus a little spontaneous fermentation from said peaches and the bugs in the beer, will result in a decent flavor and might mask the oxidation. I might serve this one up at GNBF if it tastes all right post-peach-ing.
Posted on: Fri, 25 Jul 2014 20:40:58 +0000