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Old 06-28-2010, 03:07 PM   #1
Nov 2009
Portland,Or, Clackamas, Oregon
Posts: 97
Liked 1 Times on 1 Posts

i'm looking for a source for my lambic project ?

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Old 06-28-2010, 05:36 PM   #2
Nov 2008
Posts: 841
Liked 7 Times on 7 Posts

not really needed if your pitching a blend of bugs, instead add low AA hops to ~5-10IBU

If your going to do an ambient ferment then large amounts of aged hops are necessary to keep nasty bugs at bay

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Old 06-29-2010, 04:09 PM   #3
May 2009
Baltimore, Maryland
Posts: 484
Liked 7 Times on 6 Posts

I thought I read in wild brews that you can get aged hops from hopsdirect. I can't find anything on their site about it, but I'm wondering if you have to place a special order???
Any one able to confirm feel free to comment.
Primary: Nada
Lagering/Secondary: Nada
Micro Barrel Aging: H2O & Metabisulfite
Bottled: Sparkling Ambrosia, Chai Graff, Cerberus Barleywine, Jamil's Evil Twin, Chinook IPA
Planned Brews: Devil's Serum (Golden Strong Ale)

Make Your Own Belgian Candi Syrup

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Old 06-29-2010, 07:32 PM   #4
Feb 2009
Alexandria, VA, USA
Posts: 2,057
Liked 31 Times on 27 Posts

Just to reinforce what ryane said, you don't need aged hops if you're using commercial dregs and Wyeast/White labs cultures.

They're used when you're doing wild open fermentations to get lots of antiseptic hops in there without much bittering; if you're using controlled sources of bugs, just use regular low-alpha hops go get to the 5-10 IBU range.
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)

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