AmandaK

Recipes 

__________________
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

cdubbaya

Recipes 

Thanks for the info, I'm just getting an idea if I can ferment this at my place for that long. I will be doing a 5 gallon batch in a plastic bucket, then transferred to a 6 gallon carboy. Hoping to create a pipeline between the buckets and carboys I have.

We don't get a lot of the better sours here in MN, so I'm thinking of pitching dregs from a couple flanders reds, lambics, and american sours. I know it won't be a true lambic, but I'm hoping for a nice blend of bugs!

Do you have plans to age any of your batches on fruit?

__________________
"To Thine Own Self Be Brew" -Shakesbeer

Honey Double IPA

AmandaK

Recipes 

Funny you ask, I just transferred 3 gallons of the 2012 onto 6 lbs of tart cherries after blending 2 gallons of it into a gueuze. Time will tell if it was a good idea or not.

__________________
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

Darwin18

Recipes 

Thanks Amandak! I'll have to reconsider my yeast choice. I was going to go with Roeselare but I may need to consider WY3728. Appreciate your help!

Rivenin

Recipes 

i don't have a lambic blend, but i have a lacto and pedio from wyeast, would i just make 3-5 gallons of this and dump both in? any suggestions?

__________________
RAINYDAY BREWING COMPANY -----Lake Oswego, OR - EST 2010
Primary - Hopslam clone - Test stout - Saison W/Brett
Bottled - Whiskey porter - Vanilla porter - Wit - Nut Brown
Kegged - Saison w/bread yeast - Saison w/trappist ale yeast - Leftovers IPA
Electric 120v Brutus 20 build

AmandaK

Recipes 

Lambic blend is a blend of sacc, brett, lacto & pedio. If anything, get some commercial lambics and dump the dregs in to get the rest of the species of yeast you're missing.

As a side note, I don't have personal experience doing this, but logic tells me it may work. So... YMMV.

__________________
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

Tarheel4985

Recipes 

This seems like a dumb question, but I didn't see it answered anywhere else. Would converting this to All Grain affect the lambic fermentation at all? I assume because of the fermentability of extract there would be variations but wasn't sure if there would be other considerations in brewing this one all grain.

__________________

• Primary 1:
• Primary 2:
• Secondary 1:
• Secondary 2:
• Bottled:
• Kegged 1: American Amber
• Kegged 2: Arrogant Bastard Clone
• Kegged 3: Apfelwein
• Kegged 4: Coffee Porter

bellmtbbq

Recipes 

You can make great lambics with extract but I think it's much easier to awesome lambics all grain. If you don't feel like doing a traditional turbid mash, mash high at 157-158 F and sparge with 175-185 F water. You wanna make tons of complex sugars and tannins for the Brett to work on. Tons of lambic recipes online... Check out themadfermentationist's lambic posts. Do 7-7.5 pounds of pilsner, 3-4 lbs of raw unmalted wheat, or flaked wheat. Skip the malodextrin

Don't just pitch 3278 Lambic blend. I like 3763 more, but pitch dregs, other cultures, or just ECY. It'll make a better lambic. And remember to age it for at least a year, especially all grain

__________________
Check out my blog! Lambic brewday!

Fathom Brewing

-TF

Zippox

Recipes 

I vacuum sealed my giant one pound bag of aged hops into 2 oz bags. I realize its a little counter productive to vacuum seal stale hops but humor me here. The hops were from freshhops.com. They sure smelled cheesy!

Attached Images

AmandaK

Recipes 

I should post a picture of my old hops. It's just a plastic air tight container from the Container Store, stored on a shelf at room temp that says 'Old Ass Hops'. Haha.

__________________
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