grains run though mill once.
er, uh, why am I still a full gallon over? Best keep boiling…
Pitched onto the yeast cake from http://brew-journal.com/user/jsled/brew/102 . Temp controller set point 64°F, differential 2°F.
Racked to secondary, innoculated with Wyeast Roselare. Capped with airlock. Forgot oak chips, oak plug.
Some small pellicles starting to form, in the center and in a ring around the carboy. still no added oak or oak bung; I've been opening the airlock in a (vain?) attempt to allow some fresh O₂ into the headspace.
Replaced airlock with solid oak wine barrel bung.
Very slight acetic character in nose. Very slight sourness starting. Copper coloring, slightly hazy. Very fine carbonation.
Still only very minor sour. pellicle still/slowly forming.
Very mildly sour, thin body, not very complex. Pellicle started to fade a couple of months ago.
pH 4.2 @ 20.5°C.
Drew off ~3 gallons, topped up with ~1.5 gallons of fresh wort from http://brew-journal.com/user/jsled/brew/165 . Post-add pH: 4.6 @ 20.6°C.
Really pleasant mild flanders red. None too acetic, nice balancing sweetness. pH 3.4 @ 15.7°C. Yummy.
pH 4.2 @ 15.9°C. Yummy, but very restrained.
Added ~660g of quartered, seeded and frozen grocery-store black cherries to the ~2 gallons in the small carboy.
Sample from primary solera: good complexity, a bit thin. good flavor, subtle but present acetic character.
Bottled the 2 gallons of cherry-added "Alpha" Flanders Red into 9 (+0.66 sludge) 750 ml bottles; with ~48 grams of sucrose + cote de blanc finishing yeast. Corked + caged.