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Old 05-27-2010, 11:04 PM   #41
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Lips of Faith is the name of the series of sours New Belgium's been making.


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Old 05-27-2010, 11:41 PM   #42
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in looking where she got them they would have to be 22oz bombers or 12's.
Im guessing the 22oz.

I'll know for sure here soon.
I have no clue why they would name them lips of faith other than the fact they are weird.
lol


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Old 05-28-2010, 04:24 AM   #43
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Lips of Faith is the name of the series of sours New Belgium's been making.
ha I know that.. What I was wondering was why call them lips of faith, is it a reference to something?
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Old 05-28-2010, 01:44 PM   #44
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I guess they are referring to the trust you gotta have to sip some sour ass sh*t like that!
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Old 05-28-2010, 04:48 PM   #45
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I guess they are referring to the trust you gotta have to sip some sour ass sh*t like that!
thats the best description i have heard yet.
They could have named the series bitter beer faces.
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Old 05-31-2010, 05:41 AM   #46
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22 oz bottles arrived. not the 750mls but they work.
Im ordering the Kriek next round.

Even at whole sale they are $$$.
Cheaper than Russian river bottles though.
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Old 07-23-2010, 06:20 AM   #47
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Thought i would give an update.
I peeked inside the barrel tonight and there was a thin layer of muck on top.
The bugs are working well in my basement.

Temp is warmer than i would like but i lack central air so the 71 f will have to do.
Got a bench top corker coming in the mail so i can bottle some wine and mead.

Oldsock your blog has been most helpful.
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Old 07-23-2010, 01:02 PM   #48
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Thought i would give an update.
I peeked inside the barrel tonight and there was a thin layer of muck on top.
The bugs are working well in my basement.

Temp is warmer than i would like but i lack central air so the 71 f will have to do.
Got a bench top corker coming in the mail so i can bottle some wine and mead.

Oldsock your blog has been most helpful.
Glad to hear things are going well. My barrel is sitting in the mid-high 70s in my basement, most Lambic breweries lack temperature control, so i wouldn't be too worried. Happy the blog has been a help.
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Old 07-23-2010, 03:10 PM   #49
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Hey Mike, what are your thoughts on when to fruit a barrel lambic? We're embarking on a two-barrel Framboise next month. The cab barrel is well inoculated with bugs and I was thinking the base wort will just go directly into the barrel for primary. Once the initial gravity is dropped over a month, I though the fruit would go in. I already know your opinion on fresh vs. concentrated fruit juice but I don't think most of the shareholders are willing to drop $40 each on fresh fruit. 6 quarts of concentrate is the equivalent of about 120 pounds of fruit (in one 60 gallon barrel).

Thoughts?

Do you see any reason to repitch regular beer yeast in addition to the bugs in the wood? We've been doing a 5 gallon boiling water rinse between batches so far.
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Old 07-23-2010, 04:06 PM   #50
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Hey Mike, what are your thoughts on when to fruit a barrel lambic? We're embarking on a two-barrel Framboise next month. The cab barrel is well inoculated with bugs and I was thinking the base wort will just go directly into the barrel for primary. Once the initial gravity is dropped over a month, I though the fruit would go in. I already know your opinion on fresh vs. concentrated fruit juice but I don't think most of the shareholders are willing to drop $40 each on fresh fruit. 6 quarts of concentrate is the equivalent of about 120 pounds of fruit (in one 60 gallon barrel).

Thoughts?

Do you see any reason to repitch regular beer yeast in addition to the bugs in the wood? We've been doing a 5 gallon boiling water rinse between batches so far.
My personal preference is to add the fruit later on, say after 6-12 months of age. That way the Brett and lactic acid bacteria are the dominant microbes and will get to eat the fruit sugars. Waiting also lets you see how the beer is without fruit, and allows you to save some un-fruited beer. With our barrels we have left the fruit out and allowed individuals to pull off their shares onto fruit if they want. This way each person can control the quality/amount/time, and you can have some interesting comparisons.

Fruit concentrate can certainly work, I recently heard Will from Cambridge brewing mention that he uses it with good results. Just be careful, unlike fresh/frozen/juice/puree which wonít raise your gravity much, concentrate will boost the alcohol considerably.

Iíve yet to do a barrel without a healthy culture of bugs going. For the first round we added 10 gallons of 6 month old sour for bugs (this is how Rodenbach re introduces bugs after they strip down a barrel for cleaning). Most of the rest of the beer had been fermented out already by Sacch, although we added some fresh wort to get the bugs going. For the second fill for each barrel we racked beer/wort in after pumping the previous beer out without rinsing. After this round we may give the barrels a rinse, but we still have plenty of time to think about it.

For the solera I had some month old sour beer that was mixed with the first half of the wort, a week later we brewed/racked the second 30 gallons of wort (taking 5 gallons out to give the fermentation some head space). This one got sour much faster than our other barrels, but that may have been the specific strains we used etcÖ

I had bad luck underpitching my first batch of Lambic, so be careful. I donít know how quickly fermentation will start if you are just relying on the bugs in the wood. It might be worth getting 5 gallons going first with some blend, and letting complexity come from the bugs in the wood.


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