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Old 11-25-2012, 03:51 PM   #31
AmandaK
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Originally Posted by mklawz View Post
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.
Matt, so sorry! Best of luck at the 2013 Drunk Monk, I'm going to have to go big in that one next year so I can have matching trophies. JK. JK.
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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 11-25-2012, 04:12 PM   #32
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I wanted to update this thread (and the front post) with tasting notes 2 years after I started brewing these.

As for my timetable: brewed the first November 2010, the second November 2011 and another in June 2012 - all to blend for a gueuze. Notes on the aging process and recent tastings.

2010 version

  • Brewed 10 gallons 11/10
  • Began ferment in 10 gallon plastic container
  • Transferred to two 5 gallon glass carboys one month later
  • Bottled one carboy 2/12 - results were great. Only criticism was that it needed to be older.
  • Tasted second carboy 11/12
    • Aroma/flavor has shifted from a bright acidity to a more funky leather/sweaty aroma and flavor
    • Color has darkened significantly from aging, light brown or copper
    • Really, really getting amazing at this point

2011 version
  • Brewed 5 gallons
  • Began ferment in 5 gallon glass carboy
  • Never transferred or disturbed
  • Tasted carboy 11/12
    • Aroma was slightly tart - mostly lactic, no acetic
    • Flavor was lifeless, some amount of tart, some funk
    • Color is still very light, light amber, mostly clear
    • Body was very thin - same gravity reading as the others, but with no interesting flavors/prickly acidity to help the mouthfeel

2012 version
  • Brewed June 2012 - 10 gallons
  • Fermented exactly as the 2010 version, 10 gallon in plastic then split to 5 gallon carboys
  • Tasted carboys 11/12
    • Extremely bright acidity, nice mix of lactic/acetic
    • Some background notes of funk
    • Still very light in color - straw colored & brilliant

Based on yesterday's tastings, I will probably be blending the 2010 and 2012 and a 60/40 ratio for my gueuze and will definitely leave the 2011 out of the gueuze. I may transfer the 2011 to another carboy and add some maltodextrin to see what happens. I hope to also bottle some of the remaining 2010 for another straight lambic.

All that being said, I would like to propose a theory on why the 2011 is so boring and lifeless. I think it is my 10 gallon plastic fermenter that holds the key - and it is the only variable changed in the three trials. I think a small amount of O2 is important to achieve a wonderful lambic. So from now on, I will only brew these if my 10 gallon plastic fermenter is available.

I'll keep updating as time marches on.

Cheers!
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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 11-25-2012, 05:51 PM   #33
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So what do you think are some good ways to get O2 if you just ferment in SS and glass?

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Old 11-26-2012, 02:44 AM   #34
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I'm no expert on the issue, but I know some others have used oak dowels with success for a small amount of O2 pickup in glass carboys.

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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 11-26-2012, 01:50 PM   #35
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Yeah that's what I'm going to do or get a plastic fermenter. Do you have a link for the kind of fermenter you use? I also finally got some ECY bug country that I'll be using on something like this recipe.

Cheers

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Old 11-27-2012, 02:54 PM   #36
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Vittles Vault

Drill a tiny hole in the top for an air lock with a grommet.
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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 11-27-2012, 03:46 PM   #37
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I like how your dog food fermenting container makes award winning beer.

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Old 11-27-2012, 04:19 PM   #38
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Sweet thank you!

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Old 11-27-2012, 05:00 PM   #39
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I only have a 20 quart pot for boiling so I would most likely have to do two batches back to back and start them in different carboys, but I was wondering something. Would it work to use like 3 gallons of water and add all of the ingredients into that pot and add it to the vittles vault then top up to 10 gal (then later split them to two carboys)?

I have heard that for normal beer the IBU value would be different, but that shouldn't matter as we use aged hops for lambics. Other than that I haven't heard anything that would point at this not working. Any concerns?

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Old 11-27-2012, 08:07 PM   #40
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I am brewing this this weekend probably, 10 gallon batch. Going into glass carboys for a couple years too bad it won't be ready sooner.

Amanda, did you all all your malt extracts at the beginning, then tossed your hops in for a full 60min boil?

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Beer #1: Graham Cracker Porter - Epic...failure.
Beer #2: Chocolate Oatmeal Porter - Bottled. Tastes is amazing!
Beer #3: No-boil Munton's Gold IPA - I pray the dry hop helps it
Beer #4: Lambic - on deck

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