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Old 09-29-2009, 02:35 AM   #11
Indiana Red
Mar 2006
Idaho, USA, Idaho
Posts: 174
Liked 4 Times on 3 Posts

Good thread. I just posted my own similar situation, not knowing this was here.
Primary - #1608 Dark Lord clone
Secondary #1604 Bochet Meade #1603 Flanders Red #1611 "Kristie" Stout
Kegged #1606 Skid Mark Brown #1610 Gettin' Jiggy Wit
Conditioning Cherry Meade

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Old 09-29-2009, 01:43 PM   #12

I'm also looking into brewing a lambic. I know the process, but I've avoided them because of the time it takes.

How do you sour experts go about keeping temps consistent throughout fermentation. My fermentation chamber only fits two buckets/carboys, and I'm not sure I want to give up a slot for over a year. My house is always at 68 degrees during the winter, but next summer is what I worry about. I don't turn on my A/C until temps reach 90 outside. What kind of effect will this have on a sour beer? I won't even brew unless I have a spot to keep my fermentors....I just didn't know if sours need to be treated the same.
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

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Old 09-29-2009, 02:37 PM   #13
Ryan_PA's Avatar
Aug 2006
Horsham, PA, Pennsylvania
Posts: 1,881
Liked 13 Times on 9 Posts

Actually, most lambic brewers in Belgium do not control tems. Soem more modern brewers are now a days, but you do not have to worry as much with this style. As long as you avoid the utter extremes, you should be fine. In barrel fermenting, the temperture fluccuations causes the beer to seep in and out of the wood, pulling flavor/oils/sugars with it.

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Old 09-29-2009, 04:30 PM   #14
Jan 2006
Wauwatosa, WI
Posts: 159
Liked 9 Times on 7 Posts

Originally Posted by Tonedef131 View Post
I would wait a year or two before adding the fruit for best results.
I'm interested in this idea...when to add the fruit.

I've got a Kriek going ( that I added 10lbs of cherries to after 5 months.

You can see on the notes that I added the fruit but got basically no evidence of fermentation (i.e. airlock activity) for nearly a week, so I punted and tossed in some ale yeast, and it took off. Now I'm going to leave this guy for another year.

What is the experience of others when adding fruit after a significant delay from primary ferment?
Do you just add fruit and nothing else?
Repitch some ale yeast? Repitch a lambic blend?

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Old 10-08-2009, 07:50 PM   #15
Nov 2005
Fort Wayne
Posts: 26
Liked 1 Times on 1 Posts

I am facing the same situation. I've got a lambic I held in primary around four months then racked it onto 5lbs. of raspberry's and nothing happend.
I guess I was waiting on some kind activity. Shouldn't it have started up again? Or should I add some ale yeast an wait?

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