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Old 11-16-2013, 04:39 AM   #11
ong
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Unfortunately I wasn't able to brew this recipe for the commercial batch. They were too concerned with the bacteria and microbes taking a hold in the brewery. Instead I brewed my Rauchbier
That's too bad. I can kind of understand their concern, if they don't normally do sours, though.
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Old 11-30-2013, 06:44 PM   #12
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I think I'm going to brew this guy next week. My wife really wants me to do a sour, as she has had a few lately that she really likes.

One question: are the oak chips necessary? Do they serve a purpose besides flavoring?

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Old 12-04-2013, 03:20 PM   #13
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I don't think that the oak chips are necessary. The reason I added them was because I had read in Wild Brews that brettanomyces can actually consume sugars that are in the oak. I'm not sure how much, if anything, this added to the flavor profile but in terms of "oak flavor" there is none in this lambic.

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Old 12-07-2013, 11:40 AM   #14
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in terms of "oak flavor" there is none in this lambic.
This is what I wanted to know. I have done a little reading since I posted this, and it seems the bugs live in the wood. Perhaps this tries to take the place of the wood in the traditional cask-aging process? I'll probably grab some either way. My beer won't be quite the same, as I don't have great access to sour dregs around here, but I'm going to pitch Rosealare (sp?) from the get-go, and see what happens. I'm also planning to drink some of the limited sours I have available, and see what contributions their dregs can make to the flavor.

Thanks for the recipe, and congrats on the BOS.
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Old 01-31-2014, 01:18 AM   #15
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I live in Australia now but am going home to North America next weekend to visit. I figured I'd brew this up while there, so that when I return a year later it will be ready for bottling.

My question is how important are adding the dregs over the course of the year in primary? The beer will be inaccessible to me for obvious reasons...

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Old 01-31-2014, 01:28 AM   #16
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The bugs will definitely give it a different character than if you just pitch a yeast blend like wyeast. Maybe if you pitch some bottle dregs when you do your initial pitch it will add some complexity. I'm not sure that adding them over time is much different from adding them all at once. The only reason I did it that way was I would just add the dregs as I drank the beers.

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Old 03-01-2014, 02:57 AM   #17
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Default Straight Lambic (Unblended)


Finally brewing again tomorrow and plan to do this as batch #2. Did you use one oz of hops? I just realized there is no qty specified.

I am going to pitch dregs from a Cantillon Gueuze tomorrow and will add from Tilquin and others over the next several months. If it goes well I hope to blend with a similar one year old in about 3 years.

Thanks again for sharing. I wil try and document its progress here,

Regards,
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