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Home Brew Forums > Home Brewing Community > Brewing Events & Local Gatherings > North East USA > Massachusetts HomeBrew Forum > SE Mass - 60 Gal.: Turbid Mash Lambic Brew Day
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Old 06-03-2010, 12:29 PM   #101
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Babalu,
Why are you so facinated with the idea of washing out the barrel with some chard? I don't get it. Seems to me we're going to have a fair amount of schmutz on the bottom of the barrel from the currents and I expect that its going to take a fair amount of work with a garden hose to get all of that detrius out of there. What do you think that a few hours (or days) of contact with a couple of gallons of cheap chardonney is going to do?

PTN
It sounds cool?

I dont know if it will do much of anything to be completely honest.

We DO have to get all that Schmatz out of the barrel though.
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Old 06-03-2010, 01:23 PM   #102
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Well at least you're honest! It takes months for wine to pick up the flavor of oak, and the older the barrel the longer it takes. And the reason Catherine Valley gave us this barrel is cause it's so old that it wasn't worth storing wine in it. (the barrel didn't have anything to add to the wine in the year Don would keep the wine in the barrel). Remember, a winery doesn't want go keep the wine in the barrel for any longer than need be, they want the wine in a bottle and sold out the door.
We'll get more oak flavor and charector out of this barrel then the winery would but that is because the Brett is munching in the cellulose in the wood. In any case, a week won't do squat to a few gallons of chard in a 60 gallon barrel except turn it into vinegar, a suboptimal outcome.

Not to mention putting a white wine in a red barrel gives you brown wine. Again, suboptimal

PTN

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Old 06-07-2010, 12:57 PM   #103
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So since you two are all caught up in the romanticism of a turbid mash have you actually sat down and drawn up a mash schedule yet? Just asking cause I offered to do it a month ago and someone (No names but his initials are Cape Brewing) whined that he didn't need me to draw up the recipie. At this rate we're going to show up at DBags house Saturday morning at 5 and stand around till 11 figuring out how much water we need to use to get x number of gallons of "Super Special Turbid Mash Runoff."

I figure on starting to drink hard around 5:15 AM.

PTN

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Old 06-07-2010, 02:01 PM   #104
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The overall schedule is the one right out of WildBrews. It's a book. It's a book about brewing with yeast and really focusing in on lambics and guezes. Not sure if you've heard of it. You should pick up a copy if you get a chance.

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Old 06-07-2010, 02:22 PM   #105
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We should figure out when we actually want to start. I think we're looking at probably an 8 hour day (yes, I'm being optimistic).

I'm gonna load up the Contraption with probably 70-80 gallons and bring them up to temp Friday night. Then, bright and early Saturday, I'll kick the burners back on and bring them back up to near-a-boil.

Once everyone shows, they can just pull off that boiling water, heat it for ten minutes for any heat loss in transfer and then we're good to go. So, with a four hour boil, that gives us another four hours for mashing with pre-heated water.

I think we can do it.

I'm not opposed to having guys show at 5:00 AM but I don't think we're going to need to do that.

The other reality is that Babalu and family are probably going to be there really late so... really... we don't even need everyone to hang out for the entire four hour boil.

I can boil the entire 60+ gallons on the Contraption so as long as we mash and get the old barrel emptied, Babalu and I can rack the lambic... again... if we end up running a lot later than we thought.

So... with all of that said, what time do we want to start? I would vote for 7:30-8:00

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Old 06-07-2010, 02:38 PM   #106
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Your rig being capable of brewing the whole thing is TREMENDOUS and I vote for it with GREAT VIGOR.

I still gotta figure out picking up the family but even with a four hour mash I can bail at around 1PM to go get the family/camper and then drink.... Westy clone will be in full effect.

I'll put the mash schedule/recipe on ProMash and then put a text file here tonight.

EDIT

Keep PTN away from the scale.

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Old 06-07-2010, 03:07 PM   #107
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whoa whoa... never said my rig could brew the whole thing.

what I said was I could boil the whole thing. Once I'm done using my HLT, we could (if we really had to) dump the run-off wort into that and double fire my HLT and BK... ya figure that's 80+ gallons of space.

I sure as hell ain't mashing 140 lbs of a turbid mash on my rig.

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Old 06-07-2010, 03:13 PM   #108
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Thank you, Babalu. Its nice to plan a brew with someone who understands that there is actually a little bit of planning involved. You know, "we need X pounds of grain to get Y gallons of wort with a gravity of 1.0XX, so we need to mash in with Q gallons of water, and then boil for Z hours for a final gravity of K." Your little buddy doesn't get that.

PTN

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Old 06-07-2010, 03:14 PM   #109
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The overall schedule is the one right out of WildBrews. It's a book. It's a book about brewing with yeast and really focusing in on lambics and guezes. Not sure if you've heard of it. You should pick up a copy if you get a chance.
I had a copy of that once. Loaned it to some DBag. Don't think I ever got it back.

Who was that jerk, I know you are all asking? Only the Shadow knows.


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Old 06-07-2010, 03:31 PM   #110
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whatever... you got it back. Find it and read it.

WHAT TIME!?!?!?

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