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I could keep the fun going, maybe add a pack of Wyeast Belgian Lambic blend after the US-05 has had it's way with the DME and let it go while I spend a year in the desert?

I copied this thread to the all-grain/partial mash forum because I don't know if what i did really counts as wild/lambic, I don't think I have the patience or skill to operating in this theater yet.

This is (was?) a sour mashed oatmeal stout which I added 5 small cans of Oregon cherries to after primary. I planned on bottling this weekend, but unfortunately sometime during the last two weeks while I was gone on military training my Big Mouth Bubbler airlock (stupid design!) went dry and I...

Second update: I now think I overreacted to a dry airlock, a couple of dead fruit flies, and some fermenting cherries... Because I have the patience of a three year old, I decided to rack on top 1LB of dark LME boiled in a half gallon of water, then I added a pack of US-05. As I racked the...

Update: I manned up and tried it... It tastes like an oatmeal stout with a hint of cherry, very little if any sourness so far. I like it. Would racking onto a secondary with zero headspace until I have time to bottle this weekend be a viable option? If I add campden tablets will I still be able...

This is (was?) a sour mashed oatmeal stout which I added 5 small cans of Oregon cherries to after primary. I planned on bottling this weekend, but unfortunately sometime during the last two weeks while I was gone on military training my Big Mouth Bubbler airlock (stupid design!) went dry and I...

Hi, it's been a while since I brewed this one but if I remember correctly it turned out pretty good. If I could do it again I think I'd increase the amount of victory to 1lb or else lower the other specialty grains to see if I could get a bit more out of it. I haven't done a side by side to see...

Generally I would trust your pyrex jar because the fridge must have been calibrated at some time and so might have fallen out of calibration over time, the mark on the jar is not going to change. That being said, make sure the jar you are using is marked for liquid measurements. You can test...

Update: Transferred today from primary bucket to secondary 6.5 gal carboy with 9lbs of frozen raspberries. Gravity was 1.020 as I transferred to secondary, ideally I would have let this sit for another 2 weeks or so to let the fermentation complete, considering my crazy high OG, but since I am...

Ok, here goes: Before this brew I have zero experience with sour mashing so if the experts notice any mistake, that's why! Based on the advise in this thread I decided to mash low (around 148°) to get a nice and dry finished product. I also mashed thin because I figured the more time my first...

Update: I let this sour for 15 hours, it had a great flavor and smell, kind of like a sour apple cider, it was very good! I boiled for 90ish minutes, I'm not exactly sure due to the fact that I ran out of propane somewhere between 60 and 30 mins and had to transfer to my stove top. I finished...

That's ok, I'm not trying to get an exact clone, I think Lindemans is too sweet. What I really want is a sour and dry framboise that hopefully has a little residual sweetness. I have no idea if I will get that or not with this recipe, this is my first time trying to brew anything sour and if...

Quick update: I mashed using 8 lbs of 2-row, 2 lbs of white wheat, 1 lb of C-60, 2 oz of honey malt, and 1 oz of black patent. I dropped the roasted barley. Mash temp was 149° although it dropped to 145 after the first 45 mins so I let it go a total of 90 mins. I then cooled it to 120°...

I am going to try and start the mash a little earlier today and let it go for at least 18 hours before I boil. Are there any thoughts on the roasted barley, black patent, and honey malt? Let me know what you guys think, you can't hurt my feelings!

Hmm, a sour starter, I wish I had thought of that 2 or 3 days ago! From my limited exposure to sours I like what I've tried so far, and so does SWMBO (go figure!) so I will definitely be making more. Im moving in a couple of months to a more brew friendly home so im hoping to get more in depth...

I should have said "add un-mashed grains to mash", stupid auto correct! Assuming I don't have 2 days to let this sour, could I add more un-mashed grains, maybe a full lb or more, and hope the additional bacteria would speed up the process?

Regarding the lactose, the original recipe calls for 3 lbs, and in the comments the OP says he would consider going as high as 5 lbs to get the sweetness of Lindemans. I think Lindemans is a little too sweet, not to mention lactose is $5 a lb at my LHBS, so im sticking to 1 lb. Regarding the...

The 0.5 lb of hops is a typo, my bad! Its supposed to read 0.5 oz at 60 and 30 mins. Are you saying I should simplify my grain bill?

Any thoughts out there? I'm going to mash and sour this tonight and brew tomorrow. Should I be worried about trying to keep the temp between 110° and 120° while it sours?

I'm planning on doing a sour mash based on the THE IMPATIENT MAN'S LAMBIC-ISH FRAMBOISE, found at http://www.brewboard.com/index.php?showtopic=29637&st=0 My intent is to create something kind of like Lindemans Framboise (the one beer my wife will actually drink) except I don't want to wait a...