I received a request from a co-worker yesterday asking for a Framboise Lambic mixed with a Stout.
I'm a bit intrigued by the idea of brewing a chocolate stout then dumping about five or six lbs of raspberries into the beer and inoculating it with Brett.
On the other side of the coin, I've also considered making a stout and also a lambic and mixing the two at the time of bottling; however, I am concerned that the yeast from the higher gravity lambic will start munching on any residuals l. Is this a valid concern?
Either way, I have about six months to test and create this concoction and I'm a greenhorn with lambics. Can anyone give some guidance as to the yeast I should use? I'd like to get some notes of vanilla in there.
I'm a bit intrigued by the idea of brewing a chocolate stout then dumping about five or six lbs of raspberries into the beer and inoculating it with Brett.
On the other side of the coin, I've also considered making a stout and also a lambic and mixing the two at the time of bottling; however, I am concerned that the yeast from the higher gravity lambic will start munching on any residuals l. Is this a valid concern?
Either way, I have about six months to test and create this concoction and I'm a greenhorn with lambics. Can anyone give some guidance as to the yeast I should use? I'd like to get some notes of vanilla in there.