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Koffie · 01-28-2013, 05:13 AM

Friday will be the day: we are brewing our first Lambiek

We allready have a Flanders Red on a 50 liter barrel, this year we make 100 liter Lambiek.

The first preperation for the barrel allready took place: drill a hole in the middle and fill with water.

We will try to use the traditional turbid mash.

TNGabe · 01-28-2013, 11:13 AM

Quote:

Originally Posted by Koffie

Friday will be the day: we are brewing our first Lambiek

We allready have a Flanders Red on a 50 liter barrel, this year we make 100 liter Lambiek.

The first preperation for the barrel allready took place: drill a hole in the middle and fill with water.

We will try to use the traditional turbid mash.

Nice. Keep us updated.

Koffie · 01-31-2013, 03:00 PM

Little sidestep, I took some pictures of my 50 liter barrel with a 13 months old Flanders Red (with Roeselare blend)

bellmtbbq · 01-31-2013, 04:32 PM

Awesome stuff. I'm looking to do a barrel aged or Flanders soon... Carboys aren't as cool. I'm assuming it's a used barrel.. Where did you get it?

will you spontaneously ferment it? Nice stuff, keep us posted

Koffie · 01-31-2013, 04:46 PM

Thanks!

It is a 2 year used barrel (whine), I bought it at my local shop in The Netherlands.

It isn't spontaneous fermentation, I used a clean dry yeast for the primary, and added the young beer with a wyeast Roeselare blend when racking to the barrel a year ago.

bellmtbbq · 01-31-2013, 05:21 PM

Quote:

Originally Posted by Koffie

Thanks!

It is a 2 year used barrel (whine), I bought it at my local shop in The Netherlands.

It isn't spontaneous fermentation, I used a clean dry yeast for the primary, and added the young beer with a wyeast Roeselare blend when racking to the barrel a year ago.

Your in the Netherlands? Close enough to Flanders. Try five gallons spontaneously fermented sometime. I'd love to see what happens

Koffie · 01-31-2013, 05:24 PM

You mean a spontaneously fermented Flanders Red?

Close enough to Flanders/Belgium

Allways trying to have a crate Rodenbach and a crate Kasteel Rouge on stock

bellmtbbq · 01-31-2013, 06:53 PM

Quote:

Originally Posted by Koffie

You mean a spontaneously fermented Flanders Red?

Close enough to Flanders/Belgium

Allways trying to have a crate Rodenbach and a crate Kasteel Rouge on stock

Flanders or lambic I suppose. No I know they are different countries, I'm not that stupid haha. Flanders is northern Belgium, Wallonia south. I was saying your closer, then say, me.

Koffie · 01-31-2013, 07:26 PM

I just said (typed) Flanders/Belgium because it's basicly the same for us

Like the topic says, tommorow we will do a Lambiek with spontaneously fermentation

**dinnerstick** · 02-01-2013, 11:24 AM

this is awesome! koffie are you by any chance involved in the carnivale berttanomyces at/around the bierkoning this summer? if so pm me!