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Old 08-15-2012, 06:21 PM   #21
mmonacel
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Yep - just making sure I'm not going off the rails here. Thanks!

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Old 09-19-2012, 01:23 AM   #22
AmandaK
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I added a picture to the front post so you guys could see what color you can expect.

Mmonacel, did you end up making this?

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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 09-19-2012, 01:54 AM   #23
mmonacel
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It was between this and Jamil's recipe and I went with JZ's since it matched some of the stock I had on hand better. I will be adding the maltodextrine to it though as you suggest to half the batch to see the impact across time. Yours is on deck for my next one. Also - thanks for the tip for freshhops.com! One of very few retailers to sell aged hops it seems.

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Old 10-09-2012, 04:12 PM   #24
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I wish I had/new how to make 10 gallons of this at once with my 5 gallon equipment, but I think I might bite the bullet and just make two batches back to back. I'll probably start this around Christmas.

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Old 11-01-2012, 03:20 PM   #25
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Made 14 gal. of this but all grain fermenting in a sanke keg. I pitched dregs of cantillon and beatification and the lambic blend. It's been fermenting for two months I'm about to rack to carboys a brew again to put on this yeast/bacteria cake. Would you pitch new saccharomyces if so what strain?

Thanks for the recipe

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Old 11-01-2012, 06:47 PM   #26
AmandaK
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I would just use the cake from the previous blend for this next batch. I wouldn't use it much more though, the ratios can get really out of whack really quick and you'll end up not producing the same product.

Cantillon & Beatification - two awesome beers!

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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 11-01-2012, 07:02 PM   #27
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Yeah I was just going to use it one more time. I really want to get ECY bug country for the batch but won't believe it exits till I see it. #mythicalyeast

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Old 11-01-2012, 07:53 PM   #28
AmandaK
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Haha. I hear ya on that one! ECY seems to be an elusive one.

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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 11-02-2012, 07:22 PM   #29
bellmtbbq
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Something along these lines is next in a one gallon batch. Probably one pound of light DME and steep some raw wheat. Planning on then doing several of them every couple of months and then blending them in a year or two. Thanks for the ideas!

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Old 11-07-2012, 11:54 PM   #30
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Amanda - Hi. I haven't posted on this forum in a long time, but decided to logon to do some reading on sours. Came across your thread here.

DARN YOU! Your Lambic beat out my Scottish for Best in Show at the DMC. lol. Congrats. Must have been a great beer to have done so well. Good luck at the 2013 DMC!

Matt K.

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