Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > how to bottle 3 year old lambic

Reply
 
LinkBack Thread Tools
Old 11-05-2012, 08:36 PM   #1
porky_pine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: portland, or
Posts: 114
Liked 10 Times on 7 Posts
Likes Given: 116

Default how to bottle 3 year old lambic

My neighbor just gave me a 5 gallon carboy filled with lambic because he is moving and doesn't have room for it. The label says: Poison Door Kriek, Brewed 5/29/09 pitch lambic blend 8/9/09, Belgian wheat and Belgian lambic blend. It's filled to the top with pellicle on top. I don't have a way to force carbonate it and I'm sure the yeast is dead so how can I bottle carbonate it?

__________________
porky_pine is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2012, 08:45 PM   #2
DisturbdChemist
It's Beermans World!
HBT_SUPPORTER.png
Feedback Score: 16 reviews
 
DisturbdChemist's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Between-the-keggerator-and-the-couch, TX
Posts: 5,403
Liked 1476 Times on 1039 Posts
Likes Given: 836

Default

Added fresh yeast and suger then bottle. I used Champagne yeast for mine and i hope it'll work. I havent done it this was before but thats your only option i believe

__________________

-I do not have a drinking problem. Unless I'm out of beer...
-This beer isn't infected. It's delicious.

Twitter: @dcp006 - Ambidextrous Drinker
Untappd: BiggTexx

Check my home brew into untappd!
Abbey Normal BierWorx

DisturbdChemist is online now
 
Reply With Quote Quick reply to this message
Old 11-05-2012, 08:45 PM   #3
bribo179
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Midwest, Illinois
Posts: 236
Liked 4 Times on 4 Posts

Default

Pitch some yeast into it (I use the EC-1118 champagne yeast) a day or so before you are going to bottle. Then bottle with priming sugar. Lambics are lower carb then other beer.

__________________
bribo179 is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2012, 08:48 PM   #4
TNGabe
Feedback Score: 16 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 6,451
Liked 2159 Times on 1460 Posts
Likes Given: 2128

Default

I saw this thread and thought 'where does this guy live?!?!?!?'

Of course you live in Portland.

__________________
TNGabe is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2012, 02:35 AM   #5
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 229 Times on 192 Posts

Default

If you get the dry champagne or wine yeast just bottle as you normally would and toss in a few dry cells before capping or corking, whichever you are doing. It will be ready to consume in the usual 2-3 weeks.

__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2012, 02:42 AM   #6
501irishred
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
501irishred's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Benton, Arkansas
Posts: 1,235
Liked 121 Times on 98 Posts
Likes Given: 29

Default

09?! That's willpower I DO NOT POSSESS!!!

__________________
501irishred is offline
passedpawn Likes This 
Reply With Quote Quick reply to this message
Old 11-06-2012, 02:56 AM   #7
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 229 Times on 192 Posts

Default

I have two year old lambic. It definitely calls out to me every time I'm in my fermentation room.

__________________
ReverseApacheMaster is offline
passedpawn Likes This 
Reply With Quote Quick reply to this message
Old 11-06-2012, 03:02 AM   #8
porky_pine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: portland, or
Posts: 114
Liked 10 Times on 7 Posts
Likes Given: 116

Default

Can I just rehydrate some champagne yeast and add it to the bottling bucket with priming sugar? It sounds like champagne yeast is the way to go.

__________________
porky_pine is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2012, 03:12 AM   #9
Sir Humpsalot
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Sir Humpsalot's Avatar
Recipes 
 
Join Date: Nov 2006
Posts: 4,043
Liked 81 Times on 65 Posts
Likes Given: 22

Default

You'd be a douche if you didn't get his forwarding address and send him a few bottles. Just sayin'....

__________________
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA
Sir Humpsalot is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 11-06-2012, 03:28 AM   #10
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 229 Times on 192 Posts

Default

Quote:
Originally Posted by porky_pine View Post
Can I just rehydrate some champagne yeast and add it to the bottling bucket with priming sugar? It sounds like champagne yeast is the way to go.
Yes, that too.
__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Appears to be mold in my Lambic Bottle Doppelganger General Beer Discussion 2 08-11-2012 02:10 AM
Aging a lambic in bottle instead of fermenter? BrotherBock Fermentation & Yeast 1 06-25-2012 11:50 AM
100 litres of 3 year old lambic noobrich Lambic & Wild Brewing 7 01-13-2011 04:00 PM
error while bottling 3 year old lambic beer noobrich All Grain & Partial Mash Brewing 1 01-09-2011 05:50 PM
Sam Adams Cranberry Lambic not good this year? yournotpeter General Beer Discussion 5 12-05-2010 02:49 PM