So, what's the plan for Saturday? What time frame are we looking at for pitting?
Are we sure will still want to pit them? I don't think it is necessary and the pits actually contribute a great woody and almond flavor to the beer.
I think there will be anough "woody" flovor from the relitivly your oak barrel.
weather pitting or not I will be there with the cherries earlyish saturday morning. market opens at 8:00 a.m. im getting a few other things atc.. should be at the brew house by 9:00-9:30.
We will pit the cherries lay them on a sheet of wax paper ontop of a cookie sheet in the freezer and continue to layer wax paper. We will let them freeze individially for a few days then put them into freezer bags so that we dont have one large mass of frozen cherries.
If we dont pit them we can just throw them right into freezer bags.
Kyle is trying to poison us! I warned you....
I'm brewing at 10:30, so I'll try to come early and help out.
You guys are morons, Cherry Pits are not poisonous!! There is an Indian Spice called Mahleb that is made from Cherry Pits.http://en.wikipedia.org/wiki/Mahlab
We are gonna waste so much time and energy trying to pit them and just take away some delicious cherry flavor in the end.
I f we decide to pit them, I can be there by 12:00. Like Kyle, I'm a bit skeptical about getting enough poison out of the cherries to harm anyone.
Kyle can brew a beer with the pits: Cyan-netter. People will be dying to try it. Just tell me when I need to be there, earlier the better.
I was also not too worried about the "poisonus" aspect just wanted to point it out. Since itll be far far less work we can freeze the cherries as is with pits. Ill be at the brew house saturday at 9-9:30 to wash, destem, and seperate into freezer bags.
I'll join you.
I think it would make sense for us to do a three stage rinse to decrese any chances of infecting our beer.
It would go like this.
2. throw into water bath to rinse off any dirt
3. throw into bath of potassium metabisulfite (camden tablets) to decrease any wild yeasts on the skin
4. throw into star san solution for a final cleaning and rinse
5. into freezer bags
Do you guys still need me there at 1200?
I did a little research -
The amygdalin is the product in cherry pits which in the presense of certain enzymes produce small amount of cyanide. The linked article suggests that amount is in the 700 mg/kg of pits in ideal conditions. 3 mg/L of beer, perfectly safe.
Even better - this presentation directly addresses the issue:
On slide 23, HCN potential is 1.82 mg/L using 200g/L whole cherries. You would have to drink 20L of beer to have a HCN problem. By that point, you have alcohol posioning anyway.
Ive updated the first post with cost of cheeires and still unpaid barrel costs. Just a friendly reminder for all to send $ to my quickpay email@example.com
So its about time to start thinking about the next batch to go into this barrel.
Im thinking of a belgian quad. It may compliment the residual cherry flavor that will end up in there after we finish this beer.
Hi Josh. I've been missing all the posts for the new projects, but see you guys have been hard at work. really interesting ones that I can't wait to try! Is this a new one and is there room for me?
Your in on the next super secrete barrel project.
We're going to have Belgian styles in the other three barrels. What about mixing it up a bit by brewing an old ale or an American brown ale?
This will be a belgian quad. All the other barrels are sour's in my opinion of those only the lambic is a phudo Belgian inspired beer. A quad will be in a defferent relm of all of those and will be coming out of the barrel much sooner most likly also.
Thanks Josh. Good luck with the projects!
any further thoughts on brewing a belgian quad for the second turn on the high west barrel? I will be persuing starting this soon.
I can live with the Belgian Quad....
I still have a full Carboy of the westy clone we never barreled. I tasted it a few months ago and it has aged well. I would be interested in throwing it into a quad barrel.
I will keep that in mind james because I was most likly going to just redo that recipe anyway. If someone drops out your first on the list.
I took a sample out of the barrel yesterday and shared with a few folks. It is amazing the cherries should go in within a few weeks.
Im planning on the 22nd of nov. But this needs to coincide with the next batch going in as it cant really sit empty.
Ill try and update with this and the new seperate post for the next batch.
for anyone interested we'll be adding the cherries to the barrel tomorrow.
I added all of the cherries to the barrel on saturday. I extracted about 6 gallons to make room for all the cherries. In a few days Ill top back off whatever fits. The rest I may bottle straight no cherries and divide amungst all of us.
Today i used what was extracted to top off the barrel. There was a little over a gallon that didnt fit, i bottled it and there is 2 12oz bottles for everyone sitting on the bar.
Just to be clear these are reserved for the people involved in this project only not everyone.
All I pulled a sample on sat morn. It was beyond incerible. The cherries needed a little more time to fully incorporate into the beer.
Im going to shoot for an emptying date of Jan. 3rd. around 9-10 am.
Again Ill be packing my day with tasks so any help is appreciated. But if you cant make it leave a labeled sanitized carboy or keg.
I should be there.
I can't make it on that day to bottle, so I will leave a carboy or keg for you.
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