The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Wild beer roll call

Reply
 
LinkBack Thread Tools
Old 03-03-2009, 09:29 PM   #11
boxcar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 50
Default

and I cant wait to move into my new house and get my brew shed operational. one of the first things I am gonna do is get a wine barrel that has lost most of its oakiness and begin using it to bulk age alot of lambic

__________________
boxcar is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2009, 09:50 PM   #12
Natas
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Eugene, OR
Posts: 154
Default

So far I've made a Flander's Red aged in a French oak barrel that once housed an Oregon Pinot Noir.
3 year old ambient fermented lambic
2 year old am. ferm. lambic
6 month old am. ferm. lambic. (Will start blending these into geuze in a few more months)
several all Brett. beers, including B.lambicus, B.clausenii, B.annomolus, B.bruxellensis. and a few from the Russian River oak cubes.
A brew from Al B's Bug Farm cubes.
Definetly love the buggy brews

__________________
Natas is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2009, 12:55 PM   #13
mensplace
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Posts: 57
Default

Beginning a Framboise today. Certainly one of the most complex processes thus far. Just finished a Pilsen Urquell, so this will be something of a crowning achievement for my wife. Now I have to work on an orderly process to assure I have a firm understanding of each substep.

__________________
mensplace is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2009, 01:02 PM   #14
PseudoChef
Feedback Score: 0 reviews
 
PseudoChef's Avatar
Recipes 
 
Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
Posts: 3,418
Liked 102 Times on 75 Posts
Likes Given: 39

Default

Have a Dubbel and Saison I have added Brett Lambicus to. The dubbel is a year old and great. The Saison might be a dumper - super phenolic. I did the original ferment from harvest Fantome dregs, but didn't catch any sourness after the original ferment. Not getting much better with the Brett.

Old Ale and Orval clone are in the works. Also planning a string of Berliner's for the upcoming summer.

__________________
PseudoChef is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2009, 06:46 PM   #15
Oldsock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,024
Liked 134 Times on 94 Posts
Likes Given: 64

Default

Bottled:
Old Ale with Brett C
Quad with Cherries and Brett
Lambic (half got blueberries)
Flanders Red (half got blackberries)
100% Brett C Saison
Mo Betta Bretta Clone (half got dried sour cherries and pinot noir)
Flanders Pale Ale (half is on pluots)
100% Brett A Saison
Brett A Pale Ale
Mo Betta Bretta Clone #2 (half got sour cherries and pinot noir)
Courage RIS Clone with Brett A
Temptation Clone
Cable Car Clone
Berliner Weisse
Big Funky Ale

Still Going:
Lambic #2
Strong Dark Saison with funk
Wine Barrel Flanders Red (my first "sick" beer)
Honey/Flower Sour Wheat
Butternut Squash Sour

Not too shabby for less than 3 years of playing with funk. My three favorites would probably be the quad, the brett c saison, and the temptation clone (although the berliner, and cable car are up there as well).

__________________

Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

Oldsock is offline
 
Reply With Quote Quick reply to this message
Old 04-08-2009, 04:38 PM   #16
andybiznoid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Wichita, KS
Posts: 5
Default

I've got a Belgian strong ale that I secondaried 5 gallons with Orval dregs..
..the other 5 gallons secondaried with Boulevard's Saison-Brett and Ommegeddon dregs.

I'm actually bottling the Orval half today (after 3 months in secondary) with my brand new Ferrari!!!
Its been hard waiting this long.. its better every time I taste it.
Funk and Almonds.. mmmm.

The Saison-Brett/Ommegeddon half has a nice pellicle going, so I've been reluctant to disturb it. Probably will wait a few more months on that half.

I'm thinking of an Orval clone or a Saison-Brett for the next few wild brews.

__________________
andybiznoid is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2009, 09:00 AM   #17
killian
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: western/central new york
Posts: 1,485
Liked 2 Times on 2 Posts
Likes Given: 4

Default

I just ordered my ingredients for 10 gallons of flanders red File:FlandersDevil.png - Wikipedia, the free encyclopedia
funking with 1/2 with roeselare 1/2 wlp 655 sour mix

__________________

damn I gotta brew something

killian is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2009, 09:53 PM   #18
Kriznac
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Albany, OR
Posts: 82
Default

I have just bottled about 2 gallons of a wild SMaSH. I used 4.5lbs MO and .55oz of Pearle (8.0%). I had an OG of 1.063 and an FG of 1.012. So far I am very pleased with the results, there is a mellow sourness at first that yields to the malt character in the finish. Very good IMO so far, we'll see how it is after some conditioning.

__________________
Kriznac is offline
 
Reply With Quote Quick reply to this message
Old 05-05-2009, 12:56 AM   #19
ChrisKennedy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Pittsburg, California
Posts: 385
Liked 11 Times on 10 Posts

Default

Just brewed my first two this weekend, a flanders red and a lambic.

I plan to get at least 4 more going within the next 6 weeks.

I am thinking a sour brown, a second lambic, perhaps a sour stout (Avery Brabant wannabe) and a brett saison (Boulevard sets a great example in that regard).

__________________
ChrisKennedy is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2009, 11:19 AM   #20
Seawolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Alexandria, VA
Posts: 226
Liked 2 Times on 2 Posts

Default

I just bottled my first Flanders Red last week. I brewed it last summer, and fermented with US-05 and pitched Roeselare in secondary. It took a long time to develop any sourness, but it finally did.

A few weeks ago, I brewed another batch, but this time I used Roeselare for primary so we'll see how this one goes.

Lastly, a group wine barrel Flanders Red with 65 total gallons and plenty of funk. It may be ready to bottle this fall, and I'm really looking forward to it.

__________________

Primary - Bluebird Bitter, Negra Modelo
Secondary - Flanders Red
Drinking - Independence Pale Ale V1.0, Trappist Style Dubbel, Dunkelweizen, Saison, Fat Tire, SNPA
Conditioning - Chimay Red, Imperial American Pale Ale, Independence Pale Ale V2.0, Belgian Wit
Kegged - Bluebird Bitter

Seawolf is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Georgia roll call Ironhead Georgia HomeBrew Forum 253 03-07-2014 02:50 PM
Gamer Roll Call! llazy_llama General Chit Chat 38 10-19-2011 03:27 AM
GABF Roll-Call kerklein2 General Beer Discussion 8 08-29-2009 03:21 PM
St Paddy's roll call Soulive General Beer Discussion 16 03-06-2008 09:32 PM
Del-Mar-Va Roll call 98EXL Brewing Events & Local Gatherings 21 07-12-2007 07:58 PM