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Old 11-05-2007, 10:37 PM   #1
landhoney
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Default Ambient/Spontaneous Fermentation

Nut house here I come!
Apparently now is the time to try this, mainly because the cold weather drives down the amount of acetobacter in the air. My plan is to brew a lambic(without pitching any yeast), then put the carboy out in the apple orchard with the opening covered only with cheese cloth(to keep out bugs/etc.). I'll leave it for 24-48 hours, and then put an airlock on it and bring it in. The wild yeast in the air and on the apples will ferment the beer.

The winning sour beer at the NHC in 2006 was an unblended-lambic done this way at a location only 1-2 hours away from where I am -so doing this is not without precedence. Also, even with all the hop craziness, my homebrew shop GAVE ME about 12-16 ounces of aged hops! They're only ~8months old, but I'm using them - they smell cheesy/stale so I'm sure the IBU's have faded a good bit.

What do you think? Anybody tried this?
I'll keep this thread updated with how its progressing.



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Old 11-05-2007, 10:41 PM   #2
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You are my hero. Where the hell do you live?



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Old 11-05-2007, 10:57 PM   #3
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yeah where ya at? the wort would freeze out here soon

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Old 11-05-2007, 11:00 PM   #4
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That's gonna be awesome! I want to brew like you man, I'm extremely jealous of your styles.

I just did a stout on Saturday and put 24 ounces of it before pitching yeast into a bowl and put that in my shed outside to let it sour and mix back with the rest later. It's bubbling like crazy today and doesn't smell bad at all. I'll be pasteurizing it later, but man, there's a lot of stuff in the air that'll make alcohol.

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Old 11-05-2007, 11:01 PM   #5
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Quote:
Originally Posted by olllllo
You are my hero. Where the hell do you live?
This 'experiment' will be in Maryland in the apple orchard at my work( I live on the Potomac river in WV). The couple that won that 1st place are members of my new homebrew club( in Wash D.C. ~1 hour away), but were not at the first meeting I attended. I hope they will attend the next meeting were I will berate them with questions...I mean ask them questions.

BTW, its ~50F's here now.
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Old 11-06-2007, 12:40 AM   #6
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Sweet man, that is awesome. Ill be real interested to hear the results.

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Old 11-06-2007, 01:41 PM   #7
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Quote:
Originally Posted by Ryanh1801
Sweet man, that is awesome. Ill be real interested to hear the results.
Me, too! I don't think I could ever get away with something like that down here.


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Old 11-06-2007, 09:55 PM   #8
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Its in the orchard!

Brewed a little less than three gallons today.The wort was very sweet to the taste, no evident hop bitterness which indicates the hops are well aged and the IBU's have dropped significantly. Hit my target gravity of 1.060 dead on, hopefully it will be very unfermentable wort(had a lot of body when tasting). I'm extremely skeptical that this is going to work, but if it does I think it will be pretty cool.
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Old 11-06-2007, 10:39 PM   #9
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I wish I had the cajones to be that adventurous.

maybe someday...

Please please let us know how it turns out!

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Old 11-07-2007, 12:07 AM   #10
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So this is going to be a gueze style? No fruit? That's going to be a mouth puckering good time! Best of luck.



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