Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Innoculating a Lambic with 3768 and Dregs

Reply
 
LinkBack Thread Tools
Old 09-07-2012, 02:01 PM   #1
drawdy10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: brookings, sd
Posts: 367
Liked 18 Times on 16 Posts
Likes Given: 9

Default

I am planning to brew Dawson's Kriek Kit from NB tomorrow. I am going to knockout about 10 gallons of about 1.050 wort hopefully. I have two one month old smack packs of 3278 lambic blend and I am going to get 3 bottles of dregs from jolly pumpkin, Odell, or Drie Fonteinen, whatever my brother can find for me in the cities since they don't have any wild ales from the useable dregs list i found at themadfermentationist.com at my local store.

So, the question is: Will it ferment? Or should I get more dregs? Could I just keep tossing in dregs as I collect them for the next month or so? Or is the 3278 packs and a few bottles of dregs going to be enough? Should I try going for lower gravity?

Please only people with experience using 3278 respond. Thanks!

__________________
drawdy10 is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 02:05 PM   #2
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

Typically for lambic you see people using the lambic blend 3278 because it produces more of an earthy, brett-forward flavor than 3768 but you can definitely use 3768. The dregs will help add some complexity but 3768 alone will ferment and sour it all by itself.

__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 02:15 PM   #3
drawdy10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: brookings, sd
Posts: 367
Liked 18 Times on 16 Posts
Likes Given: 9

Default

Quote:
Originally Posted by ReverseApacheMaster
Typically for lambic you see people using the lambic blend 3278 because it produces more of an earthy, brett-forward flavor than 3768 but you can definitely use 3768. The dregs will help add some complexity but 3768 alone will ferment and sour it all by itself.
Updated OP, I was confused, I actually have 3278! Thanks for mentioning that, any comments on how the ferment would go with that yeast?
__________________
drawdy10 is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 02:43 PM   #4
AmandaK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: KCMO
Posts: 1,501
Liked 138 Times on 104 Posts
Likes Given: 24

Default

Sounds an awful lot like my lambics.

You'll be fine.

__________________
BJCP National Beer Judge
On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
AmandaK is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 04:11 PM   #5
drawdy10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: brookings, sd
Posts: 367
Liked 18 Times on 16 Posts
Likes Given: 9

Default

Thanks for the link, very reassuring, I will go with this then. Have you tossed any wood in yours?

__________________
drawdy10 is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 04:23 PM   #6
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

3278 will start off like any other yeast. The saccharomyces in the blend will give you a normal fermentation. Since your grain bill or extract will contain a lot of wheat, be prepared for some blow off. After fermentation, it will look dormant for days or weeks then you'll start to see a pellicle form. From there, the pellicle may rise and fall, may stay the whole time, and/or may change color or texture. It's just going through it's process.

Oak really isn't typical of lambic and I really don't think it's necessary. That said, I have added a little oak to mine in the past. I don't think it adds anything the beer needs. It makes more sense in a Flanders red because they tend to rely on that barrel aging flavor of acetic acid and oak flavors. Lambic, not so much.

__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 04:34 PM   #7
drawdy10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: brookings, sd
Posts: 367
Liked 18 Times on 16 Posts
Likes Given: 9

Default

Cool, I am excited. The plan is to ferment on this in primary for a year then move to secondary on cherry/raspberry blend with some oak chips(untoasted) and age that for another year.

__________________
drawdy10 is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2012, 08:23 AM   #8
drawdy10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: brookings, sd
Posts: 367
Liked 18 Times on 16 Posts
Likes Given: 9

Default

Well I brewed it, came out with 10 gallons of 1.056 wort. Hit each carboy with a pack of lambic blend then dregs of Cuvée Rene, Timmermans Oude Gueuze, and Bam Biere.

Holy crap it is fermenting already! Less than 18 hours later.

image-1726633694.jpg  
__________________
drawdy10 is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2012, 07:00 PM   #9
AmandaK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: KCMO
Posts: 1,501
Liked 138 Times on 104 Posts
Likes Given: 24

Default

Very nice! I bet those Bam Biere dregs are loving life.

__________________
BJCP National Beer Judge
On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
AmandaK is offline
 
Reply With Quote Quick reply to this message
Old 12-17-2012, 04:26 AM   #10
drawdy10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: brookings, sd
Posts: 367
Liked 18 Times on 16 Posts
Likes Given: 9

Default

The first two pics are the one that is developing some funky bubbles while the third is the other carboy that doesn't seem to be doing much yet.

image-854127229.jpg   image-540575916.jpg   image-1410122802.jpg  
__________________
drawdy10 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools