mmonacel

Recipes 

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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 added a picture to the front post so you guys could see what color you can expect.

Mmonacel, did you end up making this?

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
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, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

mmonacel

Recipes 

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.

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

Zippox

Recipes 

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.

Fullblownmonkeytilt

Recipes 

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

AmandaK

Recipes 

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!

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
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, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

Fullblownmonkeytilt

Recipes 

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

AmandaK

Recipes 

Haha. I hear ya on that one! ECY seems to be an elusive one.

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
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, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

bellmtbbq

Recipes 

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!

mklawz

Recipes 

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.