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Old 04-24-2013, 05:35 PM   #121
AmandaK
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Good points guys.

I will say that first bottling (14 months in carboy, then 1+ years in the bottle) of this recipe has not changed too much since I bottled it. It is only lightly carbonated (about 1.2 volumes maybe).

From the BJCP Guidelines 17D:
Aroma: A decidedly sour/acidic aroma is often dominant in young examples, but may be more subdued with age as it blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket.
Flavor: Young examples are often noticeably sour and/or lactic, but aging can bring this character more in balance with the malt, wheat and barnyard characteristics. Fruity flavors are simpler in young lambics and more complex in the older examples, where they are reminiscent of apples or other light fruits, rhubarb, or honey.

Perhaps these judges are looking for more horse blanket/goaty complexity? If that's the case, I won't change anything because I don't like too much goat barn in my beers.

Along the lines of rhoadsrage's comment, it drinks much more one dimensional (read: tart and low Brett) when it is cold that when it is drank at 50* (my favorite temp for this one). Also, there was nothing marked on the cover sheet as far as 1 of xx in the flight for the Champion of the Pint.

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On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
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Old 05-02-2013, 01:42 PM   #122
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An update now that the NHC results are posted.

The first bottling of this recipe has advanced to the second round of NHC for the second straight year. Last year, it took 1st in Chicago going to Mini-BOS at Nationals. This year it took 3rd in KC.
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On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
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Old 06-06-2013, 12:46 PM   #123
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This may have been addressed already in the thread, but which model of Vittles Vault container do you use? I'm looking for scale up my lambic production and would like a larger fermenter.

Thanks!

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Old 06-06-2013, 12:49 PM   #124
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Quote:
Originally Posted by AmandaK View Post
Pretty darn cheap.
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Old 06-06-2013, 05:46 PM   #125
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Quote:
Originally Posted by Zippox View Post
Pretty darn cheap.
Thanks!
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Old 06-06-2013, 06:06 PM   #126
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I was taking a sample of a cream ale I have going under my stairs and I peered further in the room at the second batch of AmandaK's recipe and there is a crazy pellicle on the top. I'll try and post a picture of it tonight.

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Old 06-07-2013, 04:09 AM   #127
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The bottom most picture is the first batch of this recipe and then I made a second batch to go on top of that cake which are the first three photos.

Curious how the second round has far more pellicle

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Old 06-07-2013, 04:17 PM   #128
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Quote:
Originally Posted by Zippox View Post
The bottom most picture is the first batch of this recipe and then I made a second batch to go on top of that cake which are the first three photos.

Curious how the second round has far more pellicle
Several factors go into this. Oxygen exposure (pitching directly on cake), amount of yeastie beasties, etc.

I'll see if I can't post pictures of my pellicles - they're pretty hairy!
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BJCP National Beer Judge
On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
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Old 06-25-2013, 06:30 PM   #129
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Hopefully one of the factors wasn't the fact that one of them held change for 10+ years. Lets hope I don't get through 1.5 years of waiting to find out it tastes like like quarters and dimes. --I did clean the hell out of it and sanitized it like there was no tomorrow.

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Old 06-28-2013, 01:26 AM   #130
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I have a Kreik I made that is 14 months old...and I made it with extract and maltodextrin...at about six months I added half pints of dark cherry and tart cherry extract...it re-fermented. I also periodically pitched dregs whenever I finished drinking a bottle of sours. I would bring them home and pitch. It turned out pretty damn good...so good in fact I won't waste sending in to judging...I find those contests are very subjective anyway...I chuckle...cause if they had DME back in the day I assure you they would be making it that way as well...

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