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Old 11-27-2012, 08:13 PM   #41
AmandaK
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I like how your dog food fermenting container makes award winning beer.
Ironic, isn't it?

It was actually a brewing 'hand-me-down' from another award winning brewer. He used to make barleywines in it. They were excellent.
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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 11-27-2012, 08:17 PM   #42
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For Zippox and Serial:

1) You could do that. It would be thick and hard to get the DME to dissolve, but it can be done. You would end up with a 1.180 boil. Also, extract adds volume, so be aware that adding 12# of DME to 3 gallons will push it north of 3 gallons total volume.

2) I also added all my extracts at the beginning, then waited for the boil to start as usual and then started my timer.

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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 11-28-2012, 12:14 PM   #43
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Couple minor things. How would you top off the wort to 10 gallons in a container like that? I don't really suppose you would put a permanent marker line on the inside or anything. And when it comes time to siphon to the two carboys, is that vittles vault movable when there is 10 gal of heavy wort? Or do you leave it elevated so you can transfer later on without moving it?

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Old 11-28-2012, 12:46 PM   #44
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For Zippox and Serial:

1) You could do that. It would be thick and hard to get the DME to dissolve, but it can be done. You would end up with a 1.180 boil. Also, extract adds volume, so be aware that adding 12# of DME to 3 gallons will push it north of 3 gallons total volume.

2) I also added all my extracts at the beginning, then waited for the boil to start as usual and then started my timer.
I have a Keg I was going to do this in (yay for shared homebrew club equipment!), but if you think it'll be to thick even at that volume, I'll break it down into two boils. Plan was to start with about 12 gallons of water, then add water at the end once the boil is over to get me back up to 10 gallons total volume, then split into to 6gal carboys. After that it would be time to forget it in the basement and let it age until spring of 2014.
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Beer #4: Lambic - on deck

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Old 11-28-2012, 05:00 PM   #45
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Couple minor things. How would you top off the wort to 10 gallons in a container like that? I don't really suppose you would put a permanent marker line on the inside or anything. And when it comes time to siphon to the two carboys, is that vittles vault movable when there is 10 gal of heavy wort? Or do you leave it elevated so you can transfer later on without moving it?
To top of the Vault, I preboil and chill a pre-measured amount of water. (I usually to a 7 gallon boil with 3 gallons top off.) My boil kettle is calibrated and the 3 gallons goes in the Vault first, so I know how to get 10 gallons pretty easily.

Yes, 10 gallons of liquid is heavy. I use the boyfriend as a helper for this; we pick it up and put it on the counter for transfer.
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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 11-28-2012, 05:01 PM   #46
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Quote:
Originally Posted by Serialk1llr View Post
I have a Keg I was going to do this in (yay for shared homebrew club equipment!), but if you think it'll be to thick even at that volume, I'll break it down into two boils. Plan was to start with about 12 gallons of water, then add water at the end once the boil is over to get me back up to 10 gallons total volume, then split into to 6gal carboys. After that it would be time to forget it in the basement and let it age until spring of 2014.
Two boils on two days would be a viable option. I don't know if it would be 'too thick', but you can give it a go!
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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 01-03-2013, 03:45 PM   #47
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Well I went ahead and ordered all of the ingredients, got a digital scale, and a pound of aged hops from hopsdirect. I pick up the additional equipment from Midwest tomorrow and will start brewing probably next week. Let's hope the upcoming year and a half is worth it!

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Old 01-06-2013, 11:43 PM   #48
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AmandaK - I'm going to be trying my hand at a couple lambics this year and had a question I'd like to run by you. For my usual ales and lagers (5 gallon batches), I usually use liquid yeast and always use a starter. With lambics is a starter needed or warranted? The yeast I am planning on using is the Wyeast Roeselare blend (Wyeast #3763). I was planning on brewing a standard lambic recipe, pitching the pack, and letting it go for at least a year. I'm a big fan of sour beers so I was planning on pitching the dregs from bottles throughout the year.

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Old 01-07-2013, 12:57 AM   #49
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AmandaK - I'm going to be trying my hand at a couple lambics this year and had a question I'd like to run by you. For my usual ales and lagers (5 gallon batches), I usually use liquid yeast and always use a starter. With lambics is a starter needed or warranted? The yeast I am planning on using is the Wyeast Roeselare blend (Wyeast #3763). I was planning on brewing a standard lambic recipe, pitching the pack, and letting it go for at least a year. I'm a big fan of sour beers so I was planning on pitching the dregs from bottles throughout the year.
I would not make a starter for the sour mixes from Wyeast. In fact, I pitch one smack pack of Lambic Blend into 10 gallons and that seems to work for me.

One important note though, WY3763 is a great yeast, but it will not make a lambic. WY3728 is the only yeast from Wyeast that makes a good lambic. 3763 is more sour, cherry pie and fruitiness (think New Belgium's sours). 3728 is more funky, a softer sourness and overall more 'lambic-like' (think Cantillon/Boon).
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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 01-07-2013, 01:21 AM   #50
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I'm wondering, could you explain your fermentation process a bit? Does it stay at 65F the entire secondary as well? Do you pitch yeast dregs over time, or all at once in primary?

I apologize if this has been asked, I read the entire thread, but I'm on my cell phone so I skimmed a couple comments.

Cheers! Excited to brew this as my first sour!

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