Lambic Marathon - Page 3

EisBerg · 01-02-2010, 02:48 AM

How is this project coming along?

**dwarven_stout** · 01-11-2010, 01:45 AM

Quote:

Originally Posted by EisBerg

How is this project coming along?

+1
(ten chars)

Texron · 03-17-2010, 02:50 PM

Hello everyone. I'm really sorry not to respond earlier but simply haven't looked in on this thread in a long time. All three Lambic batches are still sitting in the carboys on their fruit. I snuck a taste and you couldn't taste the fruit in either of them-each one tasted a bit like a brandy. They were not bad, but not great. I think they need more time to develope.

The Saison de Provision is still sitting in a carboy as well and is starting to taste pretty good. I am considering carbing and bottling this one in the next few weeks or so to give it a few months to bottle condition before the summer gets here.

MikeScott · 03-19-2010, 05:26 PM

Thanks for the thread! I recently tried a Peach Lambic and absolutely loved it. I decided to make some since it's:
1. So expensive
2. So delicious
3. Something I haven't brewed yet

My plan was to make 2 batches, using the same primary and using different fruits in the secondary. I was wondering if it's a good idea, and it sounds like it is. I'll be watching to see how your turns out.

Texron · 04-11-2010, 06:43 PM

I bottled my Saison de Provision batch last night. I had originally planned to re-pitch WL 655 Sour Yeast after the Belgian Ale Yeast slowed down but for some reason never got around to it. I did add the dreggs of an Orval though. This beer is tasting realy good. I drank about 8 ounces that was left in the bottling bucket and it left me wanting more.

I can hardly wait to see what some bottle conditioning does to this.

JimC · 04-12-2010, 02:34 PM

You don't really "primary/secondary" a lambic. You want to leave it on the yeast cake so the bugs have something to munch on. If you do rack it, steal a bit of slurry and then rack the rest into the secondary. Don't add fruit for at least 6 months, better a year or longer so if can develop it's character and you can decide what kind of fruit will fit it or if it needs blending.

The best thing you can do with sour beer brewing is have lots of non-sour beer around, have some place you can forget about it to put it and make keep making more to fill up a pipeline and have blending material.

Texron · 07-26-2010, 04:15 AM

I tried a few of the Saison's this weekend and they were really tasty. My son and I both tried one and it was a refreshing beer. I am definitely going to make two more batches this fall. One for me and one for my son.

Texron · 12-08-2010, 04:12 AM

My Lambic's are still sitting patiently in their carboys. I decided to just let them "bulk age" as suggested by others. Each one has been going for a little better than a year. Now I think I see the beginnings of a Pellicle on the Rasberry and the Cherry Batches. I'm guessing I want to just leave them undisturbed????? See what happens??

If they do indeed turn out to be Pellicles do I leave them alone until the pellicles fall in then bottle?

Texron · 12-23-2010, 06:14 AM

Is there no one on this forum that could offer me some helpfull comments or advice?

Both batches have been ageing for a bit more than a year. The Rasberry batch definitely appears to have a pellicle forming-its whitish-gray and spreading across the surface pretty fast. The Cherry is progressing more slowly.

Am I correct in thinking that if a pellicle is forming its best to leave it alone until the pellicle falls through.

Right? Then carb and bottle it?

I would truly appreciate any comments or advice someone my have to offer.

MikeScott · 12-23-2010, 05:35 PM

Quote:

Originally Posted by Texron

Is there no one on this forum that could offer me some helpfull comments or advice?

Both batches have been ageing for a bit more than a year. The Rasberry batch definitely appears to have a pellicle forming-its whitish-gray and spreading across the surface pretty fast. The Cherry is progressing more slowly.

Am I correct in thinking that if a pellicle is forming its best to leave it alone until the pellicle falls through.

Right? Then carb and bottle it?

I would truly appreciate any comments or advice someone my have to offer.

I hope someone who know what they are talking about replies, I've only done one batch and it's still going.

I saw what I believe to be a pellicile on it when it was in primary, then again when it racked it to the fruit. I waited for that to fall out before I did anything with it.

Good luck!