landhoney
Well-Known Member
Nut house here I come!
Apparently now is the time to try this, mainly because the cold weather drives down the amount of acetobacter in the air. My plan is to brew a lambic(without pitching any yeast), then put the carboy out in the apple orchard with the opening covered only with cheese cloth(to keep out bugs/etc.). I'll leave it for 24-48 hours, and then put an airlock on it and bring it in. The wild yeast in the air and on the apples will ferment the beer.
The winning sour beer at the NHC in 2006 was an unblended-lambic done this way at a location only 1-2 hours away from where I am -so doing this is not without precedence. Also, even with all the hop craziness, my homebrew shop GAVE ME about 12-16 ounces of aged hops! They're only ~8months old, but I'm using them - they smell cheesy/stale so I'm sure the IBU's have faded a good bit.
What do you think? Anybody tried this?
I'll keep this thread updated with how its progressing.
Apparently now is the time to try this, mainly because the cold weather drives down the amount of acetobacter in the air. My plan is to brew a lambic(without pitching any yeast), then put the carboy out in the apple orchard with the opening covered only with cheese cloth(to keep out bugs/etc.). I'll leave it for 24-48 hours, and then put an airlock on it and bring it in. The wild yeast in the air and on the apples will ferment the beer.
The winning sour beer at the NHC in 2006 was an unblended-lambic done this way at a location only 1-2 hours away from where I am -so doing this is not without precedence. Also, even with all the hop craziness, my homebrew shop GAVE ME about 12-16 ounces of aged hops! They're only ~8months old, but I'm using them - they smell cheesy/stale so I'm sure the IBU's have faded a good bit.
What do you think? Anybody tried this?
I'll keep this thread updated with how its progressing.