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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Project Lambic underway
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Old 01-13-2014, 01:47 PM   #21
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Update : tasted the barrel and wowza crazy sour , I've been topping off the barrel about once every few weeks. There is a nice Pellicle on top .

The carboy I added tart cherries to about 3 months ago and I ended up moving it to a warmer room. Now it's finally reforming a Pellicle over the top of the cherries. I pitched some roselare for added bugs and plan is to allow them to eat the fruit until gone.

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Old 01-13-2014, 02:17 PM   #22
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good work there

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Old 01-13-2014, 10:46 PM   #23
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Could you tell a difference between the carboy and the barrel lambics flavor before you added the fruit? I don't want 50 or even 15 gallons of the same beer so I'm interested in using smaller barrels.

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Old 01-14-2014, 10:03 AM   #24
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Smaller barrels will leak I think unless you coat the inside. I'd use chips or a barrel stave or something else to get oak flavor in there, but I wouldnt use a 5 gallon barrel.

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Old 01-14-2014, 12:26 PM   #25
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The oak barrel is a old barrel with very little flavor. If you do some research you will see if you coat the upper half of the barrel with wax it actually prevent o2 from entering the beer. There is very little oak flavor at 11 months in.

The beer in the barrel is a nice gold color where as the fruit lambic is a darker color and more tart . These were the same base beers just different additions.

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Old 01-14-2014, 12:35 PM   #26
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It's not the O2 I would be concerned about with a small barrel, it's leaking beer. Honestly I'd put chips or a stave in a carboy just to be secure about both o2 and beer leakage not being a factor.

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Old 01-14-2014, 04:44 PM   #27
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Did you taste before you added the fruit?
Was there is difference between the two batches?

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Old 01-14-2014, 06:11 PM   #28
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There was a difference between the too as I used different bottle dregs and yeast.

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