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Posted in thread: Fruit Lambic question on 10-11-2013 at 03:28 PM
The Flanders Red is now in the barrel. I re-hydrated the barrel, then filled it to the brim. I
then have wet towels on the barrel to keep the staves moist. Now the wait begins.
Posted in thread: Fruit Lambic question on 10-01-2013 at 06:44 PM
I could wax the barrel to lessen the O2....
Posted in thread: Fruit Lambic question on 10-01-2013 at 05:44 PM
I changed it to a Flanders Red style instead of Lambic. It is now fermenting with the Roeselare
yeast from Wyeast.I will transfer it to the barrel once the fermentation has settled down. Did
not want ...
Posted in thread: Fruit Lambic question on 09-26-2013 at 12:40 PM
5 gallon barrel
Posted in thread: Fruit Lambic question on 09-25-2013 at 10:51 PM
Thanks!Do you think there will be a problem fermenting this at 80F from the beginning in my oak
Posted in thread: Fruit Lambic question on 09-25-2013 at 08:43 PM
How much would you pitch? A vial or do I have to make a starter?
Posted in thread: Fruit Lambic question on 09-19-2013 at 01:11 PM
Going to make fruit Lambic. Can I first ferment with Safale 05 then put in my oak barrel, then
pitch the sour blend and leave at current room temp at 80F for a year or so, then dump it on
Posted in thread: Blichmann product questions on 01-04-2013 at 06:02 PM
I also own the hop blocker and it's a complete waste of money in my opinion. It is hard to use,
you have to open the lid and when hop blocker starts showing you have to pull up on the hop
blocker to e...
Posted in thread: My Belgian Golden Strong Recipe on 12-13-2012 at 02:39 PM
I also used WLP570 Golden Strong yeast, and it took forever, but it produces a nice pear flavor
which is one thing you want in a Golden Strong.I actually just used Jamil's recipe, with 3# of
Posted in thread: My Belgian Golden Strong Recipe on 12-13-2012 at 02:33 PM
Just use regular table sugar. I did that for my Golden Strong and it came out excellent.