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Old 03-20-2013, 07:17 PM   #101
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This stuff foams up so much during the hot break.

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Old 03-24-2013, 08:36 PM   #102
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Quote:
Originally Posted by bellmtbbq
deleted post.
I find this a rather odd attempt at a"wrap up", given that the OP has asserted none of those things. What she HAS done is provide detailed information on her own process which created award winning beers. EDIT: Brewitt is right. My bad for getting negative.

To the OP, thanks for posting this. My wife & I have gotten interested in sours in the last few months, and I appreciate the information on a reasonably simple entry into this highly complex world of beers.
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Old 03-25-2013, 01:28 AM   #103
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This thread is looking like it should be moved to the debate forum.

Play nice folks.

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Old 04-03-2013, 05:20 PM   #104
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Yeah, geez guys. Drunk Monk is a HUGE competition, I scored a 40 on an American Wheat this year and didn't even place! Over 850 entries in the competiton. I'd say the OP's beer is probably pretty darn tasty based on the consistency of her awards (even if she is a cards fan; go cubs!).

On a side note, I brewed up something inspired by the OP's recipe yesterday. Did all-grain, 30% Wheat, 70% 2-Row (would have used pilsner but won a sack of 2-row at a competition 2 weeks ago and it was pre-milled so want to use it up quick). Put 2lbs of maltodextrin in the boil for the bugs to chew on. I pitched ECY01 Bug Farm. I made 15 gallons. I also did a mini-mash on the side with flaked maize, munich, special b, aromatic, flaked wheat, and a little acidulated and blended with 5 gallons of the lambic base to get a Flanders Red. Pitched ECY02 Flemish Ale in that one. Flanders is on the left, lambics are on the right. These were my gravity samples I pulled before I closed up my buckets.

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Old 04-03-2013, 05:45 PM   #105
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I haven't checked on this thread in a while, but perhaps you saw my earlier post about taking 2nd BOS to Amanda's lambic at the Drunk Monk last year.

I can assure you that the judges, particularly on the Best of Show panel, know plenty about lambics. Yes, it won what is a lightly entered category, but then it went on to win BOS over some phenomenal beers - including my Scottish 70 (which also went to the mini-BOS in the Final Round of NHC), and she also beat an Eisbock which also cleaned up everywhere last year, including 2nd Place in the Final Round of Nationals.

Also, having taken 2nd BOS to the lambic, I inquired about it to the BOS judges afterwards (who happen to be friends of mine) and they all said it was a great beer (obviously!). the only thing that *may* detract (which is a silly thing anyway), is that when you're in the BOS like that and they are trying to figure out the order of the top remaining few which are all going to be excellent beers, often times they might consider "difficulty of brewing". Which could give the edge to a Lambic over my Scottish 70 in this case. But again, I'm not taking away anything from her Lambic. And the comment below is a bit foolish and certainly unnecessary.


Quote:
Originally Posted by TNGabe View Post
Not really a nice way to say this, but the OP'd beer's comp success may be indicative of the reluctance of people to enter excellent beers they have months or years invested in and that/or that most judges know nothing about Lambic. Not saying the OP didnt make a great extract Lambic, but it does make me wonder.
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Old 04-03-2013, 06:38 PM   #106
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That's it! Strip her of all her awards and send the remaining carboys to me for proper disposal.

Used this for my most recent lambic and pitched Bug Farm as well. Tastes great at 9 months and there's not even oak in it yet. I couldn't agree more that it's really a showcase for the bugs. Turbid mash may help but I'm very happy with how this turned out.

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Old 04-03-2013, 09:09 PM   #107
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Yeah, I think I think Amanda is on to something...KISS. Keep it simple Stupid! Basic grain bill, with lots of dregs will make a great and easy lambic.

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Old 04-03-2013, 09:15 PM   #108
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Also, I plan on leaving my beer in the primary for 4 months to let the Brett develop, and then rack off to secondary for an additional year, or until the proper sour character develops

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Old 04-04-2013, 04:55 AM   #109
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I ended up brewing the base beer today. I mashed 9# pils & 9# wheat at 154F. My intention was to KISS with extract, but at last minute LHBS prices that woulda cost me $65 for 12# of DME so instead I bought 2x50# sacks of grain for $95 and did a mash.

Used my march pump for the first time, and in the excitement forgot the 8oz of Malto-dextrine powder. Should I boil it in water, cool & add it to the ferment? Or does it not matter?

Doing initial ferment with US-05, then pitching WLP Sour Belgian I plus the dregs of DFM, Tilquin, and De Proef sours (can't get Cantillon, RR, or JP here). Any suggestions?

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Wait. You're not talking about beer, right?
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Old 04-04-2013, 12:29 PM   #110
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Amanda, congratulations on your award winning beer and thanks for posting this in the recipe database. Sharing top, proven recipes that have won awards is exactly what this database is for.

Everyone, please note that I deleted an overly sarcastic post - if you find yourself resorting to sarcasm, rethink whether you want to post or not.

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