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Old 03-13-2008, 04:44 PM   #1
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Default Gueze beer recipe in BYO

Thanks to Evan! I re-read that article that included a gueze recipe. I am planning on starting my gueze beer mission this summer and have a few questions. First here is my general plan....

I brew in 10g batches. This spring or early summer, I will brew my first gueze batch. This will age in two 5g carboys.

Next spring or early summer I will brew the second gueze. And the third spring the third gueze.

After the third year, I will blend one 5g carboy of each batch. The remaining 5g carboy of each batch will be saved for the next years blending. This way I should have 5g of gueze to drink each year.

My question is.... in the article the say:

Quote:
Ferment beer at 70 °F (21 °C) in a plastic bucket for one week. Let beer condition at 70–80 °F (21–27 °C) for 3 months, then hold at “room temperature.” Do not rack to secondary.
Is this all in the plastic primary? Doesn't this seem like too much O2 and what about autolysis over three years? I have been trying to research this as best I may but as the date approaches I want alol my questions answered.

Thanks,
Justin
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Old 03-13-2008, 04:48 PM   #2
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here are some other really cool threads on the general topic:

Landhoney's Ambient/Spontaneous Fermentation

Dracionianhand's Gueze thread

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Old 03-13-2008, 05:57 PM   #3
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Quote:
Originally Posted by Boerderij Kabouter

Is this all in the plastic primary? Doesn't this seem like too much O2 and what about autolysis over three years? I have been trying to research this as best I may but as the date approaches I want alol my questions answered.

Thanks,
Justin
I wouldn't leave the beer in a plastic bucket that long, because of too much O2, but some people do. The deal with autolysis is that the Brett/etc consume the dead yeast/etc so that's not a problem. I leave all(2) my pLambics in primary glass carboys. The real Lambic brewers don't rack either, it works for them it can work for us.
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Old 03-13-2008, 05:59 PM   #4
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Landhoney,

Have you used the lambic blend from Wyeast? does it turn out well? If not, what else have you used?

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Old 03-13-2008, 06:08 PM   #5
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Quote:
Originally Posted by Boerderij Kabouter
Landhoney,

Have you used the lambic blend from Wyeast? does it turn out well? If not, what else have you used?
Despite my supposed expertise on the subject, I have not been brewing sour beers for that long, my gueze is a little over a year and a half away at least. I did use the lambic blend for them though. You've got fairly limited options unless you're a microbioligist with a lab.

Wyeast Lambic Blend
Whitelabs Sour Blend
Wyeast Roeselare
WY/WL Individual Brett/Lacto/Pedio strains

Or dump the dreggs of unpastuerized Lambic/Gueze into your beer. I am trying this with a sour brown I'm doing. Any sour beer dreggs get dumped in after I drink them.
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Old 03-13-2008, 06:30 PM   #6
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Landhoney-

can i ask you why you are prone to spelling it with a p? plambic?

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Old 03-13-2008, 09:06 PM   #7
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Quote:
Originally Posted by Reverend JC
Landhoney-

can i ask you why you are prone to spelling it with a p? plambic?
Depends, are you ready to see my EAC roar?

To me, and some others, its only Lambic if its brewed in a small area of Belgium in a specific way. Like Champagne is from Champagne, otherwise its sparkling wine. pLambic stands for pseudo-Lambic, it describes what style I'm attempting to brew/emulate succinctly while not trying to be something its not.

Do I mind if homebrewers say they are brewing a Lambic? Hell no, I'm not that much of an EAC. Its my choice, I don think everyone has to. Just trying to respect the beer gods over there.
Do I mind when Sam Adams does it? Hell YES! Bastids aren't even attempting to make it like Lambic, not to mention they make it here in America. Don't try to convince Americans unfamiliar with the style that your Cranberry Lambic is what real Lambic is like.
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Old 03-14-2008, 01:48 AM   #8
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I was thinking about trying something similar myself. Have you tried culturing from a bottle of Cantillion? My fiancee loves that stuff, so it might be a nice excuse to brew more beer..

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Old 03-14-2008, 03:19 AM   #9
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Quote:
Originally Posted by acr4
I was thinking about trying something similar myself. Have you tried culturing from a bottle of Cantillion? My fiancee loves that stuff, so it might be a nice excuse to brew more beer..
I've dumped Cantillon in, but not made a starter from it. I'm not sure a starter is necessary in this regard. I've heard people souring just with Fantome dreggs(etc.) into secondary so it is possible. My Oud Bruin went through primary fermentation from the cultured(starter) dreggs from a bottle of De Dolle Oerbier Reserve 2005 and a Drie Fonteinen Schaerbeekse Kriek. Then secondary with :
Brettanomyces lambicus (WY)
Brettanomyces lambicus (WL)
Brettanomyces bruxellensis (WL)
Brettanomyces claussenii (WL)
Brettanomyces sp. (Fantôme)
Brettanomyces sp. (Jolly Pumpkin)
Brettanomyces sp. (Russian River wood chips)
Lactobacillus sp. (Russian River wood chips)
Pediococcus sp. (WL)
Oenococcus oennii (WY)
Saccharomyces fermentati (Sherry yeast)
Kombucha yeast (oxidative yeast)
And all my sour beer dreggs, until recently.

I want to try just using maybe just the dreggs of 2 Cantillon bottles for the sour-secondary fermentation of a beer though. My guess is that it would work well.
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Old 03-14-2008, 03:00 PM   #10
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I had kind of figured that was why you were calling it the pLambic but i wasnt sure.

By definition then one of my fav brews is a "pKolsch" since, if im not mistaken a real Kolsch can only be brewed in the town of Cologne.

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