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Old 03-03-2009, 10:29 PM   #11
Feb 2009
Posts: 50

and I cant wait to move into my new house and get my brew shed operational. one of the first things I am gonna do is get a wine barrel that has lost most of its oakiness and begin using it to bulk age alot of lambic

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Old 03-03-2009, 10:50 PM   #12
Aug 2008
Eugene, OR
Posts: 154

So far I've made a Flander's Red aged in a French oak barrel that once housed an Oregon Pinot Noir.
3 year old ambient fermented lambic
2 year old am. ferm. lambic
6 month old am. ferm. lambic. (Will start blending these into geuze in a few more months)
several all Brett. beers, including B.lambicus, B.clausenii, B.annomolus, B.bruxellensis. and a few from the Russian River oak cubes.
A brew from Al B's Bug Farm cubes.
Definetly love the buggy brews

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Old 03-04-2009, 01:55 PM   #13
Aug 2008
Posts: 57

Beginning a Framboise today. Certainly one of the most complex processes thus far. Just finished a Pilsen Urquell, so this will be something of a crowning achievement for my wife. Now I have to work on an orderly process to assure I have a firm understanding of each substep.

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Old 03-04-2009, 02:02 PM   #14
PseudoChef's Avatar
Apr 2007
West Chicago 'Burbs, IL
Posts: 3,406
Liked 110 Times on 81 Posts

Have a Dubbel and Saison I have added Brett Lambicus to. The dubbel is a year old and great. The Saison might be a dumper - super phenolic. I did the original ferment from harvest Fantome dregs, but didn't catch any sourness after the original ferment. Not getting much better with the Brett.

Old Ale and Orval clone are in the works. Also planning a string of Berliner's for the upcoming summer.

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Old 03-13-2009, 06:46 PM   #15
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 256 Times on 169 Posts

Old Ale with Brett C
Quad with Cherries and Brett
Lambic (half got blueberries)
Flanders Red (half got blackberries)
100% Brett C Saison
Mo Betta Bretta Clone (half got dried sour cherries and pinot noir)
Flanders Pale Ale (half is on pluots)
100% Brett A Saison
Brett A Pale Ale
Mo Betta Bretta Clone #2 (half got sour cherries and pinot noir)
Courage RIS Clone with Brett A
Temptation Clone
Cable Car Clone
Berliner Weisse
Big Funky Ale

Still Going:
Lambic #2
Strong Dark Saison with funk
Wine Barrel Flanders Red (my first "sick" beer)
Honey/Flower Sour Wheat
Butternut Squash Sour

Not too shabby for less than 3 years of playing with funk. My three favorites would probably be the quad, the brett c saison, and the temptation clone (although the berliner, and cable car are up there as well).
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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Old 04-08-2009, 04:38 PM   #16
Feb 2009
Wichita, KS
Posts: 5

I've got a Belgian strong ale that I secondaried 5 gallons with Orval dregs..
..the other 5 gallons secondaried with Boulevard's Saison-Brett and Ommegeddon dregs.

I'm actually bottling the Orval half today (after 3 months in secondary) with my brand new Ferrari!!!
Its been hard waiting this long.. its better every time I taste it.
Funk and Almonds.. mmmm.

The Saison-Brett/Ommegeddon half has a nice pellicle going, so I've been reluctant to disturb it. Probably will wait a few more months on that half.

I'm thinking of an Orval clone or a Saison-Brett for the next few wild brews.

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Old 04-09-2009, 09:00 AM   #17
Apr 2007
western/central new york
Posts: 1,509
Liked 14 Times on 14 Posts

I just ordered my ingredients for 10 gallons of flanders red File:FlandersDevil.png - Wikipedia, the free encyclopedia
funking with 1/2 with roeselare 1/2 wlp 655 sour mix
damn I gotta brew something

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Old 05-04-2009, 09:53 PM   #18
Jan 2009
Albany, OR
Posts: 82

I have just bottled about 2 gallons of a wild SMaSH. I used 4.5lbs MO and .55oz of Pearle (8.0%). I had an OG of 1.063 and an FG of 1.012. So far I am very pleased with the results, there is a mellow sourness at first that yields to the malt character in the finish. Very good IMO so far, we'll see how it is after some conditioning.

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Old 05-05-2009, 12:56 AM   #19
Nov 2007
Pittsburg, California
Posts: 385
Liked 12 Times on 11 Posts

Just brewed my first two this weekend, a flanders red and a lambic.

I plan to get at least 4 more going within the next 6 weeks.

I am thinking a sour brown, a second lambic, perhaps a sour stout (Avery Brabant wannabe) and a brett saison (Boulevard sets a great example in that regard).

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Old 05-12-2009, 11:19 AM   #20
Seawolf's Avatar
Feb 2008
Alexandria, VA
Posts: 223
Liked 4 Times on 4 Posts

I just bottled my first Flanders Red last week. I brewed it last summer, and fermented with US-05 and pitched Roeselare in secondary. It took a long time to develop any sourness, but it finally did.

A few weeks ago, I brewed another batch, but this time I used Roeselare for primary so we'll see how this one goes.

Lastly, a group wine barrel Flanders Red with 65 total gallons and plenty of funk. It may be ready to bottle this fall, and I'm really looking forward to it.
Primary - Bluebird Bitter, Negra Modelo
Secondary - Flanders Red
Drinking - Independence Pale Ale V1.0, Trappist Style Dubbel, Dunkelweizen, Saison, Fat Tire, SNPA
Conditioning - Chimay Red, Imperial American Pale Ale, Independence Pale Ale V2.0, Belgian Wit
Kegged - Bluebird Bitter

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