Originally Posted by BeerAg
Anyone have a good reference on how to homebrew this stuff? It seems to have a pretty high level of difficulty.
It's easy, it just takes a little more prep work. I recently bottled a clone of Lindeman's Gueze and it turned out well. The kicker is, I went from kettle to bottle in two months. So, yes, it can be done in a short time frame.
The steps I followed were:
- Harvest yeast/bacteria from Lindeman's Gueze bottle.
- Build up harvested yeast/bacteria in starter three times, tasting weekly to test for signs of lacto and brett activity. In my case, 4 weeks was the magic number
- Age 2 oz of noble hops in a toaster oven at 200F for 4 hours. Cover and let "air out" for a couple of days.
- Brew generic 30% wheat, 50% barley ale. OG should be around 1.050.
- Pitch american ale yeast and yeast/bacteria starter at the same time. Ferment at ~68F for 5 days and ~74F for the remaining time.
- Leave in primary for 4 weeks. This gives the bacteria a chance to consume some of the autolysis products.
- Transfer to a secondary vessel for 4 weeks.
- Crash chill to 40F for 2 days and bottle. Add a very small (1/4 packet) of dry champagne yeast to the batch.
I bottled two versions: (1) true lambic and (2) back-sweetened lambic. I used one packet of splenda per 12oz bottle for the back-sweetened version. Both versions are highly carbonated to help cut the sourness.