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Old 01-30-2012, 12:21 AM   #1
HBWorth
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Default Northern Brewer Grand Cru Lambic question

I brewed this yesterday, and being fairly new to partial mash brewing (and fairly averse to reading instructions carefully) I missed bringing the mash back up to 170 degrees before sparging. I sparged at 152-ish with 170 degree water. My question is, what did I miss by doing it like this?

I'm not overly concerned about it since I imagine that minor mistakes will make little difference in a beer that is going to sit for 2 years.

Thoughts?

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Old 01-30-2012, 12:24 AM   #2
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Your efficiency may have suffered a little bit. How did your gravity look?

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Old 01-30-2012, 12:24 AM   #3
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The higher temperature just helps to release the sugars. You might have lost a gravity point or two, but no big deal.

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Old 01-31-2012, 10:07 PM   #4
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May have also lost the extraction of tannins that breakdown and allow a longer smoothing aging process...

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Old 01-31-2012, 10:13 PM   #5
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Has anyone tried this beer? Always wanted to go lambic and was interested in this one from NB

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