Beer Forum

I had about 2.5 gallons of Scottish 80 left in my keg from my adventures in beer gun usage. The first 2.5 gallons, I bottled some and drank some but this batch of 80 just wasn't my favorite. It came out a bit too sweet, not much but a touch. I was drinking it too young so I bottled some for aging and some for a comp so we'll see.

I poured the 2.5G of Scottish 80 back into the carboy. I also dumped four 16ozers of an "old Ale" style brown ale that I made that came out OK but was a not a favorite either. Into that I added 1/2 oz of Medium Roast French Oak cubes and a whole can of Oregon brand tart cherries.

I had a bottle of Vichtenaar Flemish Ale so I dumped that in as well. Then to kick it off right I poured a vial of White Labs Belgian Sour Mix I into the carboy and gave it a good shake to mix it up and get out some of the CO2. Oh, I did flood carboy with CO2 before I started dumping stuff in.

All in all I think I have a good three gallons in the carboy. I have it in my little fermentation area sitting a 68F.

Lets recap-
The Recipe... hahaha..
2.5 Gallons of Scottish 80 Ale
4 - 16 ounce bottles of "to style" English Old Ale
12 oz Vichtenaar brand Flemish Ale, sour brown ale
1 can Oregon Brand Tart Cherries liquid and all
1/2 oz Medium Roast Oak Cubes
1 vial White Labs Sour Mix I
Steady state temperature 68F

I bought the book Wild Brews a few days ago and figured I might as well get started. I don't know when it will be done and I don't know what it will taste like but I have fun making my first "Chaos" batch of Wild Brew.

You poured carbed beer back into the carboy?

Balls right there!

It'll either be really good, or really bad. With those kind of experiments there is no in between!

Here is a picture I just took of what I'm calling "Chaos Sour Cherry Brown". You can see a lot of the color has leached out of the cherries and those black cubes are the Medium Roast French Oak.

It's been just under two weeks. I am going to leave it in the 5 gallon carboy for a full month then I will transfer it over to a 3 gallon glass carboy and put into a quiet dark corner of my basement. When I make the transfer I am going to strain out all the cherries and cubes. Does that sound right?

I have four vials of the Wyeast 3763 Roeselare Blend on order. In a couple of weeks I will take my first shot at making the Oud Broun from BCS. I'm hoping to make a few batches over the next few months.

I'm just starting out with the sour beers but this is a style I am going to dedicate getting down.

HopRunner wrote:

Here is a picture I just took of what I'm calling "Chaos Sour Cherry Brown". You can see a lot of the color has leached out of the cherries and those black cubes are the Medium Roast French Oak.

It's been just under two weeks. I am going to leave it in the 5 gallon carboy for a full month then I will transfer it over to a 3 gallon glass carboy and put into a quiet dark corner of my basement. When I make the transfer I am going to strain out all the cherries and cubes. Does that sound right?

I have four vials of the Wyeast 3763 Roeselare Blend on order. In a couple of weeks I will take my first shot at making the Oud Broun from BCS. I'm hoping to make a few batches over the next few months.

I'm just starting out with the sour beers but this is a style I am going to dedicate getting down.

With sour stuff, I believe you are supposed to leave the fruit in. The bugs will entirely consume them eventually.

So far it sounds like it could be killer. Or suck . Here's hoping for the former.

What about the oak cubes? Should they stay in also?

The oak is up to you... Many styles of sour beers (flanders red, lambics) are in barrels their entire aging time so you could transfer the oak as well. I would just leave it all right where it is and MAKE IT FUNKY!!

brewinhard wrote:The oak is up to you... Many styles of sour beers (flanders red, lambics) are in barrels their entire aging time so you could transfer the oak as well. I would just leave it all right where it is and MAKE IT FUNKY!!

What he said. From what I understand, ferment it out in primary as normal, then transfer it onto bugs and oak.