JZ's Flanders Red - 9 months old - want to feed it something

[stadelman]

I brewed JZ's Flanders Red 9 months ago.

I'd like to ramp up the sourness a bit and am thinking about adding some fruit.

I was thinking cherries or currants. Any thoughts?

Also, when it's sour enough, I'm thinking about back sweetening with an unsoured portion of the batch. I have about a growler full. If it's cold the bugs shouldn't eat up the sugars that are left in that, right?

[mediumsk]

9 months is pretty young to be judging the overall sourness. I would give it atleast another 3 to 6 before deciding on fruiting it

[brewinhard]

+1 to medium.

If you used the Roselare blend then you will want to wait even longer than you think. 18 mos is ideal before adding fruit to judge even if it needs any (which is still might not be sour enough for you). Take another taste around 15 mos and see about the fruit addition at that point. The Roselare takes a long time to do its thing.

You say you want to make it more sour by adding fruit, but then back sweeten with the neutral batch. Sounds like a contradiction to me. If you want it more sour, then by all means go for it. but I wouldn't backsweeten if you are currently looking for more sourness.

Both currants and cherries have a great contribution to this style. A blend of both might get you where you want to be involving kicking this beer up a notch.

[stadelman]

Thanks for the advice.

Right now, it's medium sour and very dry. It may get more sour, but it's certainly not going to pick up any sweetness.

I'm wanting a lot of sourness balanced by a bit of sweetness. Like a Duchesse De Bourgogne which I believe they back sweeten prior to bottling or a Rodenbach where mix with a portion of newer beer that has not soured as long.

When/if the time comes I'm thinking about adding sour cherry concentrate. I've never seen whole fresh sour cherries where I'm at.

If the Roselare is going to take a long time to eat through fruit, why not add it now? I'm not concerned about it getting too sour, more concerned with not sour enough.

[brettanomikey]

I agree, that thing needs to sit. The longer it sits, the sourer it gets! Just like the great lambic and gueuze brewers/blenders say, age greatly affects their beers. If you add fruit now, the flavor might be diminished by the time it's done souring. But then again, I see what you mean about letting it sit on the fruit now. Maybe you could split it and do half on fruit that can age longer, and enjoy the other half somewhat sooner...

Does it still have a pellicle?

Cherries or Currants... I saw an online video of the "Great Lambic Summit" and Jean Van Roy said he did a lambic with Rhubarb that turned out amazing. I don't know about you but I want to try that.

Where did you find sour cherry concentrate? And, is concentrate good to use? I thought it was a no-no.

I have 4 beers souring now, When I first started them I was thinking they'd be done by Christmas... I've since learned - maybe next Christmas.
My stupid carboys don't have spigots so I can't taste mine until the pellicle falls...

[stadelman]

I don't know that I'd call it a pellicle, but there is a nice layer of goop on the top.

I found the cherry concentrate on amazon.com
http://www.amazon.com/Tart-Smart-Cherry ... 853&sr=8-1

No added preservatives, sugar, etc.

I have read concentrates recommended on other boards but would be interested to know if others don't think it's a good idea and why. I can certainly understand not wanting to put added sugars, preservatives or other junk in there.

I also like the concentrate idea because I'm running low on carboy room. Concentrate allows more cherry goodness per cubic inch.

I agree, that thing needs to sit. The longer it sits, the sourer it gets! Just like the great lambic and gueuze brewers/blenders say, age greatly affects their beers. If you add fruit now, the flavor might be diminished by the time it's done souring. But then again, I see what you mean about letting it sit on the fruit now. Maybe you could split it and do half on fruit that can age longer, and enjoy the other half somewhat sooner...

Does it still have a pellicle?

Cherries or Currants... I saw an online video of the "Great Lambic Summit" and Jean Van Roy said he did a lambic with Rhubarb that turned out amazing. I don't know about you but I want to try that.

Where did you find sour cherry concentrate? And, is concentrate good to use? I thought it was a no-no.

I have 4 beers souring now, When I first started them I was thinking they'd be done by Christmas... I've since learned - maybe next Christmas.
My stupid carboys don't have spigots so I can't taste mine until the pellicle falls...

[brettanomikey]

I see (about concentrate), yeah I don't see what would be wrong with that.

I wonder if the goop is what Vinnie from Russian River has described as the beer being "sick". He said its a goopy, ropiness. He also said that goes away in time.

If you haven't heard the podcasts with vinnie I would totally recommend them!

[stadelman]

I have heard them, they are great.

Russian River Consecration is one of the beers that turned me on to sours.

I see (about concentrate), yeah I don't see what would be wrong with that.

I wonder if the goop is what Vinnie from Russian River has described as the beer being "sick". He said its a goopy, ropiness. He also said that goes away in time.

If you haven't heard the podcasts with vinnie I would totally recommend them!