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I have a quite a lot of ripe blackberries in my backyard. More than I can use. I also have some lambic base that's been going for a few months. Has anybody made a blackberry lambic? How many pounds per gallon did you find to be ideal? Also, any point of freezing it? I have heard that fresh...

I have a question about the role of oxygen in lambic fermentation. Like most homebrewers, I use a glass carboy. In your experience when making a Lambic, do you find that using an airlock produces a better result than just using some tinfoil? I figure that barrels create much more oxidation than...

I have a Bruin that has been souring for 4 months total now, 2 of those months at 65-70F, 2 at 80F. I tasted it the other day and it tastes very much like Rodenbach Foerbier, the unblended, unfiltered aged version of their beer only found in Belgium. It has a fairly harsh acidity to it, but in a...

I have a couple lambic and bruin bases fermenting in my cellar, which I want to use in a couple months to make fruit beers with. I'm interested in a few berries, but for the purpose of this post, let's focus on wine grapes. 1. how many pounds per gallon of lambic? 2. where do i buy them...

I want to make a light, well balanced sour beer that finishes relatively quickly (a few weeks). The time factor means that I can't use Brett to sour it, since that would take months. I was thinking a combination of Lactobacillus delbrueckii and Saccromyces (French Saison), but I'm not sure of...

I have some cherries in my freezer (about 5lb) that I want to use to make a kriek. I've never brewed a lambic before and there are a lot of complicated techniques floating around, like turbid step mashes that are based on the Belgian traditions. My question is: can I do something simple like a...

I am playing around with ingredients and I'm wondering how best to approach this scientifically. For example, say I wanted to try out different combinations of spices, while keeping everything else the same. Say I use 5 one-gallon fermentors. It is recommended that spices are added 5-15 minutes...

I'm starting to brew Belgian beers, and to save money (since Belgian bottles are so expensive), I've starting saving up commercial Belgian bottles. The question is: first of all, are there any potential problems with reusing these? For example, might it contribute some flavor to my batch? Second...