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Old 07-02-2010, 02:32 PM   #11
ryane
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Originally Posted by JoMarky View Post
Which company did you get the Lambicus from?
it was wyeast


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Old 07-07-2010, 12:11 AM   #12
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Well I decided against any more wort additions to the starter. The growth I've seen from this is convincing that 1.5 liter is plenty. I've plated it a few times and it will totally overgrow the plate after a couple days. I'm starting to think the only way I can get a sample banked is to keep it in distilled water.

Anyway here's what I saw as I opened the starter to pitch:

So I turned the stirplate on high for a second and stirred up all that goodness:

and the smells that wafted out were amazing! Fruity, bubblegum, marzipan, some other things that I have no reference for. Totally and unexpectedly pleasant.


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Old 07-07-2010, 12:29 AM   #13
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Old 07-07-2010, 02:38 AM   #14
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it was wyeast
And you've never used the white labs one? I wonder how similar they are..
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Old 07-07-2010, 01:07 PM   #15
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And you've never used the white labs one? I wonder how similar they are..
Not having used it, but having tasted beers brewed with it, the White Labs Brett L is much more funky/barnyard compared to the more cherry forward Wyeast.
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Old 05-21-2012, 06:12 PM   #16
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How did the beer turn out?
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Old 02-04-2015, 11:23 PM   #17
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Smells like cherries and feet!!! -- Budzu

I just made a stout with the 5526 wyeast and that's exactly what i am getting! For those still using this thread in search of anecdotes, I've found the wyeast b. lambicus to take off rather quickly compared to other species and their varieties.

I stepped up the 100 mL yeast into a 500 mL starter at about 82% with 1.040 gravity. Then up to 1500 mL, cold crashed and decocted and did another starter 2L with that yeast. It might've been overkill but I had a powerful starter that has my 7 gallons chugging away still. I sniff the airlocks once a day to enjoy the cherries that are still coming off the brew!
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Old 02-06-2015, 03:15 PM   #18
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I brewed a 100% brett lambicus blonde ale three weeks ago. Using Wyeast's lambicus blend, I had hoped to get a big cherry pie nose, but the first sample I pulled this morning only has mild cherry flavors and moderate funk. I was planning to add cacao nibs and secondary and try to make a chocolate cherry blonde, but this sample has me questioning my plan. I know adding acid malt to the mash would have helped, but I completely spaced on that. Is there any chance more cherry pie flavor will develop? If it doesn't, what do you think would be some good fruit or spice addition ideas?
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Old 02-06-2015, 06:09 PM   #19
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Subscribed. I plan on doing the same thing.
What was your grain bill?
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Old 02-06-2015, 06:38 PM   #20
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Subscribed. I plan on doing the same thing.
What was your grain bill?
Me? It was 2:1 2 row to pilsner with about 7% crystal 40 and 15 IBU of Glacier hops at 60 minutes. I wanted something very simple to let the yeast and chocolate shine through.


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