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Old 11-07-2007, 01:40 AM   #11
eviljafar
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I hope there's not a dead bird or squirrel in there when you check on it next!

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Old 11-07-2007, 01:46 AM   #12
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Quote:
Originally Posted by eviljafar
I hope there's not a dead bird or squirrel in there when you check on it next!
Hopefully the cheesecloth(firmly attached) will keep them out - but I hope so too. I was actually more concerned with rain - if it rains I'll drive down there - but that would drop the gravity quite a bit I imagine.

Nyxator - I don't think I will blend it with fruit - I may blend it with other pLambic( to make a Gueze) or just bottle unblended.
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Old 11-07-2007, 02:11 AM   #13
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That's awesome landhoney! I would love to do this myself and have toyed with the idea for a number of years. My problem is that I don't live anywhere near a place where I think I could get some viable airborne yeast suitable for making a true lambic style beer. I live 12 floors above Interstate 5.

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Old 11-07-2007, 11:27 PM   #14
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Nothing exciting, but I took a pic today. A coworker suggested putting it in a crate to prevent any critters from knocking it over. Its covered with a T-shirt too, but I took it off for the picture. Hopefully I'll have a picture of krausen to post in a few days.
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Old 11-07-2007, 11:33 PM   #15
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Looking good, man. Making me miss my home in the Appalachians. Lots of apple orchards in the area, nice clean air.. ummmmm.

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Old 11-08-2007, 12:13 AM   #17
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perhaps this is a stupid question and i'm sure i'll be put in my place if it is....but wouldn't adding crushed apples from the orchard to the cooled wort in the primary be a simpler way to get wild yeast to ferment, rather than hoping that airbourne yeast happen to fall in? that's how most people i know around here make wine...

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Old 11-08-2007, 12:49 AM   #18
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Quote:
Originally Posted by beenjammin
perhaps this is a stupid question and i'm sure i'll be put in my place if it is....but wouldn't adding crushed apples from the orchard to the cooled wort in the primary be a simpler way to get wild yeast to ferment, rather than hoping that airbourne yeast happen to fall in? that's how most people i know around here make wine...
Not a stupid question at all. I'm hoping to get wild yeast from all over, not just from the apples. Someone told me that they make cider using the yeast just on the apples and that its very 'ordinary' and clean. I'm hoping for sour and funk. I'll be the first to tell you I don't know what's going to happen. The only thing I hope is that if it doesn't work, it won't need to be dumped and I can pitch some store bought 'wild yeast'. As I understand it the real Lambic producers liked the fact that there were orchards around, so I hope to have similar success.
Also, hopefully I'll talk to the couple that won the sour beer category last year with an 'ambient ale' in couple weeks, and I'll post their techniques if they share them with me.
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Old 11-08-2007, 12:55 AM   #19
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hmmm. sounds fun. Not sure of the quality of biologicals in my neck of the woods, though - wheat fields instead of orchards. I can verify that there is some mold in the air though! (because it strung nasty white mold cobweb in the top of my Apfelwein fermenter...)

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Old 11-08-2007, 01:31 AM   #20
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Man, that's ridiculous/awesome. We have an apple orchard here, but it's a few hours away. Closest is pecans I think. I hope this works out for you, would be an awesome accomplishment.

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