Best Compliment Ever...Tastes Like Supplication

Discussion in 'Homebrewing' started by GreenKrusty101, Jan 28, 2014.

Thread Status:
Not open for further replies.
  1. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    My son and I rarely see eye-to-eye on anything it seems...especially beer. I poured him a mini-tulip of my "Ned Flanders On Acid" right out of the keg and was amazed (as was he) when he said it smelled and tasted like Supplication. It still has to carb more, but I think I might have hit a homerun with this one.

    Thank you for letting me brag a little. :slight_smile:
    Thanks to barfdiggs also for walking me through the process last year
     
    #1 GreenKrusty101, Jan 28, 2014
    Last edited: Jan 28, 2014
    Boozecamel, bgjohnston, Mongrel and 12 others like this.
  2. checktherhyme

    checktherhyme Savant (1,036) Apr 8, 2008 Washington

    Congrats man! I've yet to brew a Flanders, but I did a Berlinerweiss last year that turned out great. My goal is to do a Flanders Red this year.
     
    #2 checktherhyme, Jan 28, 2014
  3. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    I am happy to hear that you beer turned out great and I love your name for that beer of "Ned Flanders On Acid".

    Cheers!

    P.S. Sun King Brewery brewed a beer they named Stupid Sexy Flanders which I thought was a great name too.
     
    #3 JackHorzempa, Jan 28, 2014
    FeDUBBELFIST, ChrisMyhre, wspscott and 1 other person like this.
  4. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    I have yet to make a decent Berlinerweisse...first one was not sour enough...but I made one a month ago that I still have high hopes for this Summer. Cheers

    btw...my son talked me into a 15 minute boil on that one...and he doesn't even brew.
     
    #4 GreenKrusty101, Jan 28, 2014
    Last edited: Jan 28, 2014
  5. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    "Feels like I'm wearing nothing at all...nothing at all...nothing at all" :grinning:
     
    #5 GreenKrusty101, Jan 28, 2014
    wspscott, mattbk and JackHorzempa like this.
  6. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    You're welcome . . . and to quote Bear Bryant, "it ain't bragging if it's the truth". Care to share some of the recipe details?
     
    #6 PortLargo, Jan 28, 2014
  7. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Thought you'd never ask...

    5 gal batch:

    15# GW NW Pale Ale Malt
    3# Flaked Wheat
    1# Aromatic Malt
    1# Caravienne
    1/4# Midnight Wheat
    mashed @ 158*F for 40 min.
    1.055 OG...1.020 FG (@3 1/2 wks)
    WLP-655 (no starter)
    Celeia...1 oz FWH and 1 oz @ 15 (12 IBUs)
    Fermented for 3 1/2 wks, racked to 5 gal virgin med toast barrel
    angel share replaced once per month from HDPE with spigot carboy (CO2 purged)
    Racked to keg with Tart cherry concentrate & juice (12 oz each-organic) after 1 yr

    This was no joy, babysitting for 1 year...but in the end might be worth it
    btw...last summer it developed some natural carbonation/pressure

    Cheers
     
    #7 GreenKrusty101, Jan 29, 2014
    GetMeAnIPA and ChrisMyhre like this.
  8. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Just realized the "5 gal batch" might be confusing some. It was a ~ 7.5 gal batch total with ~2.5 gals in reserve to keep filling the barrel.
     
    #8 GreenKrusty101, Jan 29, 2014
  9. FeDUBBELFIST

    FeDUBBELFIST Pooh-Bah (1,765) Oct 31, 2009 Pennsylvania
    Pooh-Bah

    Am I reading that right, one year in a 5 gallon virgin barrel? Thanks.
     
    #9 FeDUBBELFIST, Jan 29, 2014
  10. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    For extended aging what sort of temp do you shoot for? Method of control? HINT: you might want to label the keg "corona clone" . . . help keep other paws off of it.
     
    #10 PortLargo, Jan 29, 2014
    udubdawg and GreenKrusty101 like this.
  11. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Ya know with all the bugs in the WLP-655, I didn't worry too much about the temp. The barrel sits on a bakers rack in my mud/laundry/office/brew supply room that averages 62 in the winter and 78 in the summer
     
    #11 GreenKrusty101, Jan 29, 2014
  12. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Yes, a new, medium toast 5 gal oak barrel...but remember this was not a super delicate lager or something similar. It had some smokiness to it at 6 months, but seem to benefit/clean up with the sour cherry addition at 1 year. I guessed that Flanders/Lambics stay in big barrels for multiple years so 1 year in a 5 gal one didn't seem that unreasonable. Now that I think of it, most of the tasting I did was from the makeup beer, not the barrel itself.
     
    #12 GreenKrusty101, Jan 29, 2014
  13. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    Someone once told me my bass playing sounded like Geddy Lee. I told him 'don't tell me that! my head is already swollen enough as it is...' :rolling_eyes:

    But whether Geddy Lee's bass playing, or RR's freaking fabulous supplication, it feels good when you get compared to something that's awesome. We all need validation like that every now and then. I'm sure you worked for it, enjoy it!

    Troof be told tho, I'm sure Geddy is a far better bassist than I am.... :sunglasses:
     
    #13 AlCaponeJunior, Jan 29, 2014
  14. carteravebrew

    carteravebrew Initiate (0) Jan 21, 2010 Colorado

    Thanks...I was wondering why the efficiency looked so low :wink:
    Congrats on the great brew! It's always nice to put that much effort into something and have it turn out wonderfully (juice being worth the squeeze and all that).
     
    #14 carteravebrew, Jan 29, 2014
  15. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Please report back on how the barrel aged version turns out. A 5 gallon barrel presents much more surface area to a beer than a ‘regular’ 50+ gallon barrel (or foeder) so it will be interesting if there is an ‘effect’ there.

    Cheers!
     
    #15 JackHorzempa, Jan 29, 2014
  16. udubdawg

    udubdawg Initiate (0) Dec 11, 2006 Kansas

    [obligatory "free samples for the homebrew board or it's a lie!"]

    seriously though, that's a great compliment. Congrats!
     
    #16 udubdawg, Jan 29, 2014
  17. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Am thinking of heading to Grand Rapids in June for the AHA conf...if I do I'll be sure to take some with me (for drinking :slight_smile:)
     
    #17 GreenKrusty101, Jan 29, 2014
  18. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Yes, as a %, the surface contact area (with the barrel) is much greater, but mine was only in there for a year...some Belgian Sours have a lot more "time on the wood". Cheers.

    Mine didn't seem overly oaky...on another note, I've moved the corny to the garage to soft lager...I like walking by it as I clean up from a windy Coalsack Nebula IIPA brewday :slight_smile:
     
    #18 GreenKrusty101, Jan 29, 2014
    Last edited: Jan 29, 2014
Thread Status:
Not open for further replies.