Stingoed are you?

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Sorry for this having the look of a post on Shut up about Barklay Perkins.
Not that looking like one of Ron’s posts would be bad.
I just got rushed and taking pics,not my strong point,slipped my mind.

So,I needed to throw something on the the cake of the last remaining Sour Viennese(Petrus dregs) and one of my sour stouts. They both needed bottling up snd I was in a quandry as to what to brew.
I happened upon a few posts about Stingo in a few days and it was decided.
According to what little info there is around, Stingo was a strong brown ale which was laid down for a year,in oak to mellow out.
There are some hints that this may have been a sour or at least tard and Brett influenced.
It has also been suggested that Stingo could be the forebarer of Rodenbach.

I have not had much time of late and everything I have done,has been done in a hurry. Short boils,short mashes,rushed bottling.

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I needed to fill one 5ltr DJ and one 3.8ltr DJ,so threw together a partial-mash recipe for 8.5 litres.
Recipe OG:1.062
2lb Muntons medium DME
400gr Vienna malt
100gr Victory
100gr flaked barley
200gr Pils
100gr TF crystal 120
80gr TF crystal wheat
50gr TF pale chocolate
A tablespoon of roasted barley thrown into the mash for the second sparge
Hops: 10gr of old Herkules for 30 minutes of a thirty minute boil.
Fermented with S-33.

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It fermented for a week at 18c before being thrown to the wolves.
I had a small yeasty glass,the leftovers if you will,to taste and it was smooth,strong and malty,very pleasing.
I am thinking that this will be done more quickly than the others. No scientific mothod behind this conclusion,just a gut feeling.

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Viennese Sour,Cabin Blend 2 tasting

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Brewed back in March 2014,this is one of a three way split,fermented with Windsor and the cultures I was sent by Ethan T.
Colour: Amber,almost brown. A little darker than my Vienna lager.
Pretty one finger head the VERY quickly vanishes to leave a thin ring around the glass.
Has the faintest of haze.

Aroma: Musty/sherbert-like Brett profile,bread/malt,a hint of diacatyl.
Dried raisins and golden toasted white bread. Faint hint of acid.

Taste: There is a hint of diacatyl on the palate,which is quickly swept away by Brett,dried fruit,old fruitcake,lemon juice,saurkraut,pickled herrings without the fish,preserved Kiwi,lemon and bitter orange.

This beer has a great coating mouthfeel,helped by the filling,puckering sourness that follows from the initial impression. The acidity is high enough to clibg to the palate but not the back of your throat.

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As the beer warms,faint hints of berries(not able to pin down what kind) come through and the diacatyl is no longer noticable.

Given all of the descriptors used,it is not overly complex. It does,however, give the desired hit of sourness without any “flaws”.

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I did two things differently with this beer,from my last long aged sour;
1) I remembered to “feed” the bugs a month before bottling,as I do with Brett secondary beers,thus negating the need for new yeast.
2) I prepared myself,thanks to The Sour Hour,for a kick-up of Pedio related by products after bottling and was able to give it enough time to settle into itself after refermentation.

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For the first bottle,this beer drinks very well indeed. I very much look forward to charting the development of this batch in the bottle over time.

Again,a huge thank you to Ethan T for making this beer possible. Two more tastings to come in the not to distant future.

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