Wyeast 3278 and 5526, oh, and malted wheat
Ok - so I have a couple of questions prior to my Lambic brew day.
I am looking to do a pretty simple recipe, 60%pils / 40% wheat.
Here is what I need more info on:
Thanks for your input.
I recently brewed lambic with Dave and Becky Pyle who won the NHC Brewer of the Year title with their lambic a few years back. They do a single infusion with malted wheat and have good results. Here is a post with more details: http://www.themadfermentationist.com...ers-style.html
Real lambics do not have staggered pitching schedules, so I think it is easier (and I have better results) to just pitch everything at the start. I think a healthy starter/culture of brewer's yeast is a good idea for any starter. SOme dregs from a couple bottles of your favorite gueuze wouldn't be a bad idea either.
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