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Old 09-05-2011, 02:44 AM   #21
Huck-E-bear
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Jun 2011
pooler, GA
Posts: 45

well i guess i will ask... how did it turn out?



 
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Old 09-05-2011, 02:47 AM   #22
passedpawn
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Apr 2009
☼ Clearwater, FL ☼
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Quote:
Originally Posted by Huck-E-bear View Post
well i guess i will ask... how did it turn out?
??

http://www.homebrewtalk.com/f72/lamb...9/#post2297997


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Old 09-05-2011, 02:31 PM   #23
Huck-E-bear
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Jun 2011
pooler, GA
Posts: 45

BWAHAHAHAHAH i didn notice the little cute 1 of 3 pages on the bototm corner... i am retarded

 
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Old 01-02-2012, 04:16 PM   #24
mikelikesit2000
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Apr 2010
TEMECULA, CA
Posts: 404
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Did this get sampled over the holidays? Curious if it has changed?
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Old 01-06-2012, 01:57 PM   #25
GiraffeBrew
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Feb 2011
Stratham, NH
Posts: 179
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So I have wanted to do a Lambic from the moment I realized that I could make beer at home. I held off though because I knew that it was rather involved and wanted to get my sea legs under me before I embarked. Well, fast forward through 300+ gallons of homebrew and I finally felt comf enough with my technique, my system, and my knowledge of the style.(If any of you are interested in brewing Lambics of any sort, I would like to STRONGLY recommend 'Wild Brews' by Jeff Sparrow. It is invaluable reading!!)
So back in July I started the journey........................

6gal batch SG 1.056
60% Belgian Pils
40% Unmalted Wheat
4.5oz Czech Saaz Whole Flowers(4yrs old)

So I decided to go the traditional route and go full bore with a Turbid Mash.(Holy long brew day Batman.) It'll be worth it though.

Primary fermentation with Wyeast 3763 Roeselare for 14 days.
Secondary to carboy with WLP655 Belgian Sour Mix 1.
Has been kept in the mid to low 60's the entire time now.
I hit it with 10# raspberries from our farm on October 1st. Gravity was at 1.009.
Checked the gravity and tasted 1 week later. Sorta acidicly sweet with some funk coming on. 1.014.
Just checked the gravity this morning.(Jan. 6, 2012) 1.005 Tastes are starting to come around. I want a little more funk. Time will help this!! I'll keep you posted as I brew more of these and as this one comes around. Cheers!!!!!!
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Old 01-07-2012, 03:22 PM   #26
mikelikesit2000
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Apr 2010
TEMECULA, CA
Posts: 404
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Quote:
Originally Posted by GiraffeBrew View Post
So I have wanted to do a Lambic from the moment I realized that I could make beer at home. I held off though because I knew that it was rather involved and wanted to get my sea legs under me before I embarked. Well, fast forward through 300+ gallons of homebrew and I finally felt comf enough with my technique, my system, and my knowledge of the style.(If any of you are interested in brewing Lambics of any sort, I would like to STRONGLY recommend 'Wild Brews' by Jeff Sparrow. It is invaluable reading!!)
So back in July I started the journey........................

6gal batch SG 1.056
60% Belgian Pils
40% Unmalted Wheat
4.5oz Czech Saaz Whole Flowers(4yrs old)

So I decided to go the traditional route and go full bore with a Turbid Mash.(Holy long brew day Batman.) It'll be worth it though.

Primary fermentation with Wyeast 3763 Roeselare for 14 days.
Secondary to carboy with WLP655 Belgian Sour Mix 1.
Has been kept in the mid to low 60's the entire time now.
I hit it with 10# raspberries from our farm on October 1st. Gravity was at 1.009.
Checked the gravity and tasted 1 week later. Sorta acidicly sweet with some funk coming on. 1.014.
Just checked the gravity this morning.(Jan. 6, 2012) 1.005 Tastes are starting to come around. I want a little more funk. Time will help this!! I'll keep you posted as I brew more of these and as this one comes around. Cheers!!!!!!
Looking forward to hearing your updates. Are you gonna start your own thread on this? or will you post updates here?
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Old 01-07-2012, 09:18 PM   #27
GiraffeBrew
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Feb 2011
Stratham, NH
Posts: 179
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I'll probably post here, just to help keep the info easy to find. Cheers!!
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Old 03-24-2012, 06:24 AM   #28
jeffjjpkiser1
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Jun 2011
Carlsbad, CA
Posts: 51

Any updates on this?

 
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Old 04-16-2012, 04:11 PM   #29
Paymygasbill77
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Apr 2011
Pittsburgh, Pennsylvania
Posts: 194
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Just out of curiostiy, why did you use 6-row in the grain bill?

 
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Old 09-29-2012, 02:29 AM   #30
bribo179
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May 2011
Midwest, Illinois
Posts: 237
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My guess...6 row has more enzymes that 2 row. That would be more enzymes to convert the unmalted adjuncts.


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