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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > First time Labic
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Old 02-23-2013, 03:51 AM   #1
BlackWatchBrewery
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Default First time Labic

Hello All...

First time here. I made an all-grain Lambic (my first) and needed some input on what I am seeing here.This is 3 months into fermentation. I used Wyeats Lambic for this. I assume this is normal considering the nature of the yeast\bacteria in Lambic but wanted to make sure.

Thanks

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Old 02-23-2013, 04:28 AM   #2
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Wow - that's quite the pellicle. I'd say it looks pretty normal, but indicates that there is plenty of oxygen in the carboy. There is quite a bit of head space, which could explain the O2. How often do you open it to sample? Nothing wrong with a big pellicle, but be careful not to open the fermenter too often or you can introduce to much O2 and end up with excessive oxidation or acetobacter.

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Old 02-23-2013, 04:36 AM   #3
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Originally Posted by gamb0056 View Post
Wow - that's quite the pellicle. I'd say it looks pretty normal, but indicates that there is plenty of oxygen in the carboy. There is quite a bit of head space, which could explain the O2. How often do you open it to sample? Nothing wrong with a big pellicle, but be careful not to open the fermenter too often or you can introduce to much O2 and end up with excessive oxidation or acetobacter.
Ok, good to hear. I have only opened it once in the 3 months its been sitting there. I usually dont like opening it up for obvious reasons like you pointed out.
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Old 02-24-2013, 01:36 AM   #4
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Quote:
Originally Posted by gamb0056 View Post
Wow - that's quite the pellicle. I'd say it looks pretty normal, but indicates that there is plenty of oxygen in the carboy. There is quite a bit of head space, which could explain the O2. How often do you open it to sample? Nothing wrong with a big pellicle, but be careful not to open the fermenter too often or you can introduce to much O2 and end up with excessive oxidation or acetobacter.
Oxygen may be a reason for a pellicle to form, but I disagree that the presence of a pellicle is an indication of the presence of oxygen.

I have pellicles on beers that went into glass fermenters while still fermenting (creating CO2), and have very little head space. Generally I rack from the primary while still fermenting, or add some additional fermentables when I rack. All my sours are done this way, with very little headspace, and are never opened from racking until bottling. Everyone forms a pellicle.
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Old 02-24-2013, 06:49 AM   #5
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Beautiful non the less

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Old 02-27-2013, 03:25 AM   #6
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Oxygen may be a reason for a pellicle to form, but I disagree that the presence of a pellicle is an indication of the presence of oxygen.
After some more reading, I agree. According to "The Yeasts, A Taxonomic Study" (Kurtzmen, Fell, & Boekhout, 2011), a number of Brett species can produce a pellicle under anaerobic conditions. I had no idea.
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Old 11-26-2013, 02:04 AM   #7
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I am not on here much so I forgot to report back.

Unfortunately I had to dump this. Is was terrible. I was sour but there was little to no sweetness to offset that. It was undrinkable. I dont think I will be tackling this again.

Ill stick to Belgians from here on out. Stick to what I know.

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Old 11-26-2013, 02:12 AM   #8
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I am not on here much so I forgot to report back.

Unfortunately I had to dump this. Is was terrible. I was sour but there was little to no sweetness to offset that. It was undrinkable. I dont think I will be tackling this again.

Ill stick to Belgians from here on out. Stick to what I know.


WHOA....a good sour is typically not made in 9 months....


Also, a lot of people, myself included love bone dry sour beer
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Old 11-26-2013, 07:30 PM   #9
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Wow, far too soon to dump a Lambic. Even if you thought it was too sour, or too dry, it sounds like the perfect beer to use for blending.

What you described sounded good even by itself...

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Old 11-26-2013, 10:44 PM   #10
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If you were expecting something like Lindemans than I can see why you might have been disappointed... but it sounds to me like it would have been a good beer.

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