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hello no this is not correct. hops does not help capture wild yeast. in lambic beers, overaged hops are used because they still have their bacteriostatic power without their original bittering features. wathever you do, you need to use hops in any wort, specifically if you want to...

Hello, I am a member of the ABBA (Belgian craft brewers assoc). Our aim is to initiate, promote and share the art of craft brewing. This is definitely not easy in a country where people just don't see why brewing tradition has to be protected/promoted. We would like to share our...

the hunting season is open. I (hope I) inoculated some wort yesterday. will let you know and if it worked, I'll make a sour stout lambic

Guys, I am a Belgian homebrewer and, well... I would like to know what the "Belgian style" is, in your opinion. How would you describe it? What, in a Belgian beer, makes it a Belgian (not talking about the label)? I was born right in the middle of the sin, so I can't make my own...

about the type of yeast to pitch and the exact timing, I would recommend to start the fermentation with a neutral strain, then add a lambic profile yeast. why? the fermetation will start better and sooner with cervisiae (and avoid infection) and the lambic strain will do the rest: cervisiae...

Wyeast have a great yeast strain for this. unfortunately, it is not available the whole year long: YEAST STRAIN: 3763 | Roeselare Ale Blend It is a mix of ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus. This is exactly what you need...

Hi, What a thread! I live 30KM away from Brussels. But it is more or less possible to invite Brett In your brew anywhere you are. The problem remains that you never really know what ended up in your brew. Major issue is: I want yeasts, but no bacteria. This is how I proceed. In...

Thank you very much for you warm welcome. I will start posting soon (I will start reading, obviously) This is definitely what you need: http://www.candico.be/produits/sucre-candi/sirop-de-candi.aspx I don't know any other producer... I think this is just cassonade witrh a bit a water...

Well, I don't really like introdution title, actually. I am a Belgian craft brewer (as the title says). I have been brewing for about 8 years, now. My only conclusion is: I don't know anything! I want to look at it the humble way, to be honest. If I register, this is because I...