Drink Belgian or nothing at all!!!!

[sirgiovanni]

How is your strong doing?

I'm estimating, just off the typical sugar content of raspberries to still be around 10.5% on this batch. I should know better when I get the chance to read the packaging. But a typical cup of raspberries is 5.4 g of sugar and I'm planning on a high 60 something cups which still comes up to under a pound of new sugar. I think that traditionally in my stuff, raspberries end up contributing more with the flavor. They are very strong and it's a heavy contribution on top.

Kasteel Rouge just keeps inspiring me to make bigger and bigger fruit ales. I don't believe I can match their quality until I am able to start barrel aging with fruit. Hopefully a buddy of mine is building me two 10 gallon barrels this spring, so maybe...............

[sirgiovanni]

Can't wait to taste and smell the effect of this sugar on the 10%.

[sirgiovanni]

John you turned out a lot more on the number for the alcohol of the raspberry supernova. I'm using more than originally thought and the sugar content is much higher. I guess you can't really rely on averages with the differences in soil and crops. Should finish at 12%!

[JohnD]

I bottled the Belgian blonde last night. OG was 1.065 and FG was 1.008! That figures out to 7.4% ABV, quite a bit higher than I had expected

[sirgiovanni]

Awesome attenuation man! I tapped the 8.3 stout last night. Very tasty. I'm usually iffy on stouts, love em, just not always in the mood. This one is not a problem. If I don't screw the meeting up this month, should be bringing a growler of the stout and one of the 7.5 IPA.

[sirgiovanni]

Spiced tripel saturday!

My blond turned out real spicy. I like it. The growlers are already busy for this month's meeting. I'll try and save a growler of the blond and 10% for next month's meeting.

[sirgiovanni]

After 2 weeks, the dark strong with all the dark invert sugar has dropped from 1.089 to 1.024.

5 gallons are now in a carboy alone to finish out, while the other 5 has joined the raspberries!!!

[Chris Alvey]

sounds like some delicious stuff coming out of there ... must be the local water

[sirgiovanni]

Tripel is up and running. Anybody elses house jump 6 degrees this week? Should make for interesting esters.

[sirgiovanni]

Spiced tripel kegged last night (this month's meeting growler ) and trying to finish the last keg of stout to get the dark strong kegged. It completely stopped yesterday so I'm anxious.

Saturday I'll be brewing an 8.3 IPA Tripel.

[BREWsmith]

Jim, I'm sorry to hear you're struggling with finishing that keg of stout. Remember, I'm always willing to help a friend in need. Looking forward to the contents of your growler!

[sirgiovanni]

you know the address. ;)

[john mills]

Yum, Yum, Cum Get You Sum!!!

[sirgiovanni]

Raspberry dark strong is in the keg. IPA Tripel almost done. In a couple short days I will have 3 beers on tap 8.2% and up.

Saturday I'm doing 10 gallons of 10% dark cherry dark strong.

[john mills]

I'm planning on making another Flander's Red sour ale while the Roselaire blend is still available, but I have no idea how my first one tastes yet. It has been aging in 2ndary for 5 months with the oak dowel through the stopper, and a nice white pellicle on top.
Should I disturb the pellicle and thief a sample to see if I would like to change the recipe a bit, or just leave it alone and brew another batch?
All comments aside that it is already bad since it is a sour ale.
My thoughts are to brew a batch every 6 months to keep up a small supply, but these first 2 years will be the tough waits. Just like a newbie....can't wait to try.