AmandaK

Recipes 

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Smoked Munich Helles, Rauchbier
Fermenting: #72 3711 Cider Two
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #71 Kolsch, #76 West Coast Bitter
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #69 Nelson Saison, #70 3711 Cider

djelemenohpee

Recipes 

I looked at freshhops.com and didn't see any ages hops. Though I did see lambic hops. Would these work just The same?
And what the temp you left this at for the year?
And final question......
How often and when would you throw in bottle dregs?

Sorry for all the questions. Just don't want to wait a year and have a gross beer ;-)

AmandaK

Recipes 

Lambic hops should be the same thing. You just want "debittered" or ones with close to 0%AA.

I left it in my parents' basement... so 65ish?

I threw the dregs in randomly, some at the beginning, some when I transferred to glass. But not after I transferred to glass.

Cheers!
Amanda

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Smoked Munich Helles, Rauchbier
Fermenting: #72 3711 Cider Two
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #71 Kolsch, #76 West Coast Bitter
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #69 Nelson Saison, #70 3711 Cider

djelemenohpee

Recipes 

Thank you so much Amanda. Going to give this one a shot. See how it goes. Adding The dregs makes me nervous but I'll figure it out.

djelemenohpee

Recipes 

Did u get an OG and a FG?
What's the alcohol content?

AmandaK

Recipes 

It's on the first page:
OG: 1.044
FG: 1.004

Which makes for an ABV of 5.25%.

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Smoked Munich Helles, Rauchbier
Fermenting: #72 3711 Cider Two
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #71 Kolsch, #76 West Coast Bitter
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #69 Nelson Saison, #70 3711 Cider

AmandaK

Recipes 

I'm sure there are plenty of tutorials on how to do it, but I just pour nearly all of the beer into a glass, swirl the rest to get the dregs off the bottom of the bottle, flame the lip (to sanitize) and pour it into the fermenter.

No big, really!

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Smoked Munich Helles, Rauchbier
Fermenting: #72 3711 Cider Two
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #71 Kolsch, #76 West Coast Bitter
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #69 Nelson Saison, #70 3711 Cider

urbanmyth

Recipes 

Brewing this sometime in the next week. It will be my first extract batch since going all grain in January. Thanks for the reassurance!

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Sheldon: If its a brew day, its a good day

raptorvan: it makes the beer so silky smooth its like drinking a glass of giggling angels.

mmonacel

Recipes 

I might be a little confused. Entering this into BeerSmith I get an OG of 1.054 compared to the 1.044 you list out. BS uses a 1.045 extract potential for DME. Not sure what is off here.

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"Goin' downtown to the disco, gotta do it right away. Got a funky thing to get into, gonna blow my blues away!"

AmandaK

Recipes 

I don't use BeerSmith, I just use my hydrometer. Perhaps I had a larger volume, it has been nearly two years. I forget things. Or perhaps it's a typo.

Either way, I wouldn't be too terribly worried about the OG of a lambic. You're not doing IBU calcs. And it's extract, not all grain, so you won't need to figure out the volume/sugar calcs.

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Smoked Munich Helles, Rauchbier
Fermenting: #72 3711 Cider Two
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #71 Kolsch, #76 West Coast Bitter
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #69 Nelson Saison, #70 3711 Cider