Coincidentally I did my own 1 gallon scale version of this last night. http://jesterkingbrewery.com/first-coolship-fill-of-the-seasonfirst-coolship-fill-of-the-season "Last night we filled our coolship for the first time this winter. The winter of 2014 marks our second season of making 100% spontaneously fermented beer. Our first ever batches of spontaneously fermented beer took place in February of 2013. Those batches are now about 11 months old, and while still young, are exhibiting a lot of the characteristics we were hoping to see develop. We’ll continue to inoculate wort in our coolship every winter, and if all goes well, be able to blend mature, spontaneously fermented beer stretching back across a number of years sometime in the future. "
In regards to @jamescain's deleted post, I'm replicating this experiment: http://www.themadfermentationist.com/2011/04/ambient-spontaneous-yeast-starters.html?m=1
I coolshipped a beer I brewed Sunday night when it was 25F and windy as hell up here in Fort Worth. Wort froze on top in about 45 minutes. It is already showing small signs of life in the fermentor.
Yusss! I posted a question on their facebook post about this. Maybe this is a better place to ask. I was wondering if JK is or has considered doing any solera aging.
I asked Jeff that this weekend. Can't remember what he said exactly, lol, but I think the general answer was not really. Though 'lambic' blending is pretty similar I guess.
Kind of. Lambic blending is just blending different ages of lambic at bottling. Solera is removing say 70% of a barrel and then topping it up with more beer from a different barrel.
You'll need a lot of barrels so you can rack from one to the other. Personally I think its a waste of time and just increases your chance of infection and oxidation.
True, my plan was to do fill a barrel to sour. Then after its stabilized, pull off a batch worth or a couple batches to bottle and put in fresh beer. It wouldn't be traditional like you mentioned, that was a misunderstanding on my part. I thought this method could have some interesting experimentation options as you vary the new beer on purpose to tailor the flavor of the whole barrel.
I know it's a long way off and you probably have no idea of the name or at, but it would be cool to the see the Satyr mascot on some bottle art and I think this would be the perfect beer for it. Just my two cents, lol.
