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Old 10-02-2009, 05:41 PM   #71
bakins's Avatar
May 2008
West Georgia
Posts: 728
Liked 6 Times on 6 Posts

I've got a very simple all brett L pLambic going right now. Smells awesome. Will fruit it.

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Old 10-02-2009, 11:06 PM   #72
May 2009
Washington, DC
Posts: 57

So far what's souring right now are:
Belgian Funky stout
Oud Bruin
Chocolate Saison (Roselare second gen.)
Table Sour (all Drie Fonteinen)
Brett L stout
Brett C Mango Chipotle
Brett L Vanilla Wine
Oat Wine (Wyeast old ale plus some bottle dregs)
I'd got a Cuvee de Tomme clone type upcoming but using figs/rum instead of cherries/bourbon.
My Blog: City Brewer

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Old 10-04-2009, 10:34 PM   #73
Dec 2008
Houston, Texas
Posts: 234

I have started a Lambic Marathon. I plan to make four batches of fruit Lambic; Apricot, Rasberry, Cherry, and Peach. The Apricot and Rasberry beers are in the secondary and the third batch will be brewed today. I started the first batch by pitching White Labs WLP 655 Lambic Yeast and plan to use the original Yeast Cake to brew the four batches of beer destined for the fruit puree's. Once all four batches are in the secondary I plane to brew a fifth batch with a fresh vial of yeast to make a straight Lambic that could be used for blending or just drinking. I have started a thread for this endeavor titled Lambic Marathon and would welcome any comments advice or suggestions.


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Old 10-27-2009, 01:03 AM   #74
jessup's Avatar
Sep 2009
asheville, nc
Posts: 712
Liked 20 Times on 17 Posts

i approve of this thread right now i've got:

flanders red x2 (WL br. lambicus & br. bruxelles in both)
oud bruin (roselare)
ipa style w/ late chinook & honey addition (roselare)

i need more space to age!

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Old 10-27-2009, 01:35 AM   #75
bhatchable's Avatar
Aug 2009
San Diego
Posts: 390
Liked 1 Times on 1 Posts

does a berlinner-weisse count? if so i'm in for 5 gallons of flyangler's spurhund zunge
Nunc Est Bibendum

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Old 10-27-2009, 06:17 PM   #76
Munsoned's Avatar
Mar 2009
DC Metro
Posts: 642
Liked 1 Times on 1 Posts

Originally Posted by bhatchable View Post
does a berlinner-weisse count? if so i'm in for 5 gallons of flyangler's spurhund zunge
I think so!

I have a Berliner Weisse, and a Flanders Red going right now. I'm planning on brewing a funk-ified belgian dark on Thanksgiving, as well as adding some brett and lacto to about a gallon of watermelon wheat that I've recently kegged, just because I can!
“While the rest of the species is descended from apes, redheads are descended from cats.” - Mark Twain

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Old 10-28-2009, 01:16 AM   #77
Jul 2009
Posts: 67
Liked 1 Times on 1 Posts

I haven't done anything sour yet but I am hanging out here to do some research... Thanks for all the great info!

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Old 10-28-2009, 01:29 AM   #78
Feb 2009
Posts: 14

I have a 2006, 2007, 2008 Lambic sitting in my closet waiting for me to blend.
A 2008 Flanders red on tap that I just took 3rd place at local contest.
A 2008 Belgian Golden Strong that was fermented in a apple brandy barrel dosed with brett aging.
Brewed a new Flanders this past saturday and I will be doing another lambic brew next month. Sour beers rock!!!!!!

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Old 01-11-2010, 02:09 AM   #79
Apr 2009
Boise, ID
Posts: 1,608
Liked 38 Times on 33 Posts

I'll start this one back up.

I have a straight lambic going, as well as a sour mash wild ale.
"I can't believe how many people think Air Lock is pronounced Hydrometer." -BigKahuna
"If you gave me a beer with placenta in it without telling me I would kick you in the nuts." -ODaniel
"We be in a big hurry for dope beer with much alcamahol and flavor, quality, balance, and aroma don't matter. We just wantz to be druck, u know?" -Yooper

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Old 01-11-2010, 02:08 PM   #80
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 256 Times on 169 Posts

Recently I've got a few new sours going, a big dark saison with black cardamom (the sequel to a similar beer with rosemary), a second quad with cherries and bourbon soaked oak, a cider, a Belgian single in the barrel wine barrel that had our Flanders Red, and my third lambic (done with my first turbid mash).
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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