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Old 04-06-2010, 05:58 PM   #1
cactusgarrett
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Default Lambic/Sour Reference Resources

Due to recent extensive expereicnes with Rodenbach Grand Cru and the Duchess, i'm considering getting into the realm of lambic/sour brewing and i couldn't seem to find a "one stop" location for a wide variety of info. So i was hoping someone could recommend a book or books to get me on the right track.

I'm looking for some "lambic for dummies" type info on the styles for one, but i guess i'm probably moreso interested in the technicallities in dealing with homebrewing a lambic/sour. Things such as tips for segregated equipment, how it differs from "standard" homebrewing, etc.

Any suggestions or nudges in the right direction would be appreciated.

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Old 04-06-2010, 06:23 PM   #2
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subbing

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Old 04-06-2010, 06:31 PM   #3
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Nuff said...

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Old 04-06-2010, 07:09 PM   #4
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ya i would recommend that as well. Lots of info.

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Old 04-06-2010, 07:29 PM   #5
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http://www.babblebelt.com
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Old 04-07-2010, 04:21 PM   #6
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I had somebody purchase the wild brews book for me so I could learn to make a plambic, but the book reads more as a history of lambics not a great how to make a lambic books, just my humble opinion.

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Old 04-07-2010, 05:46 PM   #7
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Thanks for the info. I'm more interested in the "here's what to watch out for, dummy" type thing. Separate equpiment, homebrew techniques, etc.

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Old 04-07-2010, 05:52 PM   #8
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another good resource, IMO, is http://www.themadfermentationist.com/

He is an HBT member and seems to post pretty regularly.

edit:

Here is a good post to start with:

http://www.themadfermentationist.com...r-at-home.html

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Old 04-07-2010, 06:15 PM   #9
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Wow, good read. Thanks.

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Old 04-09-2010, 12:26 PM   #10
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Glad you enjoyed the post, if you have any other sour beer questions I'm always happy to try to answer them. That said the best way to learn is to start experimenting, more than any other type of beer sours tend to require the development of a personal style and technique. What works for one brewer may not work for another. Variables like microbe choice, aging temp, and acid preference are especially hard to account for between different brewers.

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