19 month old Brett Flanders:
fg: 1.011
est abv: 6.4
Jamil's recipe and I added dregs from Goose Island Sofie and Matilda for the Brett.
It finally developed a body to it. Slight oak tastes despite the 1/2 oz. of Pinot soaked cubes I added 10 months ago. Very dry finish. It has an initial bitterness that wanes off quickly.
13 month old Temptation Clone w/ JP dregs:
fg: 1.0094
est abv: 6.6
Smells like sherry. Initial tastes is pretty spot on to Temptation but there's an aftertaste, probably due to the JP, that gives it a little more punch.
14 month old black sour:
fg: 1.011
est abv 6.3
This was a blend of left over grain. A lot of debittered black and some chocolate malt (SRM +50). 6 months ago this was so sour it almost hurt. Since then it's mellowed out and has become the wife's favorite. A soured dessert beer of sorts.
These are all so different and all 13+ months old. I like where they are out so I am wanting to start bottling them.
My readings might be a little off as I took the OG with a hydrometer and I am converting today's readings from a refractometer and doing conversions.
Questions.
I would like to bottle but might not be able to get a reliable source for belgian/champgne bottles for these. Is it cool to put them in regular 12oz bottles?
Should I use some champagne yeast for any of these or, given the age, should they be able to carb some on their own?
I have three more random beers i want to sour as well now. Can I just bottle one batch, brew the next day and then rack onto the same cake? If so, do i need any more yeast or will whats on the trub take over?
fg: 1.011
est abv: 6.4
Jamil's recipe and I added dregs from Goose Island Sofie and Matilda for the Brett.
It finally developed a body to it. Slight oak tastes despite the 1/2 oz. of Pinot soaked cubes I added 10 months ago. Very dry finish. It has an initial bitterness that wanes off quickly.
13 month old Temptation Clone w/ JP dregs:
fg: 1.0094
est abv: 6.6
Smells like sherry. Initial tastes is pretty spot on to Temptation but there's an aftertaste, probably due to the JP, that gives it a little more punch.
14 month old black sour:
fg: 1.011
est abv 6.3
This was a blend of left over grain. A lot of debittered black and some chocolate malt (SRM +50). 6 months ago this was so sour it almost hurt. Since then it's mellowed out and has become the wife's favorite. A soured dessert beer of sorts.
These are all so different and all 13+ months old. I like where they are out so I am wanting to start bottling them.
My readings might be a little off as I took the OG with a hydrometer and I am converting today's readings from a refractometer and doing conversions.
Questions.
I would like to bottle but might not be able to get a reliable source for belgian/champgne bottles for these. Is it cool to put them in regular 12oz bottles?
Should I use some champagne yeast for any of these or, given the age, should they be able to carb some on their own?
I have three more random beers i want to sour as well now. Can I just bottle one batch, brew the next day and then rack onto the same cake? If so, do i need any more yeast or will whats on the trub take over?