TVarmy
Well-Known Member
I'm a relatively new brewer (about 4 months now) who just went all grain, and I just tried a lambic from the liquor store and really liked it. Yes, it was Lindeman's, but that was all they had and I didn't know it was controversial here. However, I imagine I would also like a dry, non-backsweetened lambic as well. The only issue I see is time.
My family planning on moving in a year or so, and I don't foresee bringing a lot of beer with me that needs to age. As a result, I'm holding off on making any beers or wines that need to age, since it's heavy (and difficult through many services) to ship. (Feel free to infer that you can probably mooch some free homebrews from me in a year)
Do all sour ales need a long time to condition? Or is it just the most popular styles that do?
Also, I notice a lot of people here say they are making 15 gallon batches. Is that just because of the size of oak barrels, or is there something about 15 gallons that is better suited to lambics? I can only see making a 5 gallon batch with my current setup.
My family planning on moving in a year or so, and I don't foresee bringing a lot of beer with me that needs to age. As a result, I'm holding off on making any beers or wines that need to age, since it's heavy (and difficult through many services) to ship. (Feel free to infer that you can probably mooch some free homebrews from me in a year)
Do all sour ales need a long time to condition? Or is it just the most popular styles that do?
Also, I notice a lot of people here say they are making 15 gallon batches. Is that just because of the size of oak barrels, or is there something about 15 gallons that is better suited to lambics? I can only see making a 5 gallon batch with my current setup.