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Old 08-18-2008, 04:50 AM   #1
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Default Peach Lambic

Hi everyone,
So it's time for me to start a long term project. And I really want to use a big bottle of some souring strains of yeast a friend brought down to me from Mendo. I have the opportunity to brew using some white peaches and was wondering:

1.What you guys and gals use as a base grain bill?
2.When do you add the souring yeast? Do you use a clean yeast up front?
3.When should I add the fruit and how long should I let it sit on the fruit?
Thanks for any advise up front.



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Old 08-18-2008, 02:07 PM   #2
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Sounds like you need to make friends with Kahuna! http://www.homebrewtalk.com/showthread.php?t=76710

He's doing similar work -- he's using a sour mash to accomplish it, but his grainbill is a good start for your project..

As to your questions...

1. Something light. Probably pils for the base malt, and not a lot of specialty grain. Wheat is used in many authentic versions. I'd guess ~60% pils, 20% malted wheat, 20% unmalted flaked wheat.

2. You can ferment it through, you can use a clean American yeast, or you could use a belgian yeast if you desire. Edit: I'm actually not sure on this step, but am doing further research. It appears that it's acceptable to ferment first with clean yeast, OR to perform spontaneous fermentation using open-air bacteria for the entire basis of your fermentation. More as I find appropriate links. Sorry for any confusion.
Edit #2: BYO has a good article on this. ( http://byo.com/feature/1230.html ) It's looking like you want to pitch your bugs immediately, without the use of a "clean" strain. You could either buy each "bug" individually, or buy a Lambic blend such as Wy 3278. Finally, you could always try open-air for your yeast source. Landhoney did this with his nearby apple orchard. ( http://www.homebrewtalk.com/showthread.php?t=43888 ) One of the local Nebraska breweries did/is doing a lambic using naturally airborne Nebraska yeast cultures.

3. I'm not sure whether you sour first, then add the fruit, or add the fruit, then sour. I'm not much help on this one. Sorry. If I had to guess, I'd say ferment the beer partially, then add the fruit to it gradually so as to not shock the yeast too much. BUT. I'm not an expert on this by any means.

Add: This ( http://www.liddil.com/beer/lambic/lamfaq.html ) also looks like a good resource. ( http://hbd.org/brewery/library/LmbicJL0696.html ) is also a killer guide. All the info you could ever want to know.



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Old 08-18-2008, 03:42 PM   #3
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Evan! is working on a lambic Project also. I don't remember if he's adding fruit, but I do remember he's using a low attenuating yeast first, then adding the lambic culture second.
http://www.homebrewtalk.com/showthread.php?t=71379
http://www.homebrewtalk.com/showthread.php?t=71833
http://www.homebrewtalk.com/showthread.php?t=70991

I can only hope that Evan! will Chime in on one of our threads with a bit of education.

Lambic is pretty "Involved" for what I'm looking for. Mine is going to be a simple Sour Mash with Fruit added both at secondary, and extract at Bottling.

I am using 8# of 2 Row, and 1# of vienna. 1 oz of Cascade at 60 min.

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Old 08-19-2008, 05:14 AM   #4
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Thanks you guys for the info. I'll PM Evan for some more info and his expertise. I was wondering with the addition of UNMALTED wheat, do I need to mash any differently? I am used to step mashing and have 1 decoction under my belt but I have never mashed anything un-malted.

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Old 08-19-2008, 01:19 PM   #5
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Make sure it's Evan! and not Evan. Two different dudes.



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