rugman

Recipes 

i'm looking for a source for my lambic project ?

ryane

Recipes 

not really needed if your pitching a blend of bugs, instead add low AA hops to ~5-10IBU

If your going to do an ambient ferment then large amounts of aged hops are necessary to keep nasty bugs at bay

__________________
RyanBrews - check out all the bread/funk/pickling/cheese and other crazy things I try...

• Candy Sugar the Right Way (hint - we've been doing it wrong!)

wscott823

Recipes 

I thought I read in wild brews that you can get aged hops from hopsdirect. I can't find anything on their site about it, but I'm wondering if you have to place a special order???
Any one able to confirm feel free to comment.

__________________
Primary: Nada
Lagering/Secondary: Nada
Micro Barrel Aging: H2O & Metabisulfite
Bottled: Sparkling Ambrosia, Chai Graff, Cerberus Barleywine, Jamil's Evil Twin, Chinook IPA
Planned Brews: Devil's Serum (Golden Strong Ale)

Make Your Own Belgian Candi Syrup

SumnerH

Recipes 

Just to reinforce what ryane said, you don't need aged hops if you're using commercial dregs and Wyeast/White labs cultures.

They're used when you're doing wild open fermentations to get lots of antiseptic hops in there without much bittering; if you're using controlled sources of bugs, just use regular low-alpha hops go get to the 5-10 IBU range.

__________________
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)