Sampling the Lambic - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Sampling the Lambic

Reply
 
Thread Tools
Old 07-27-2010, 04:08 PM   #1
ksbrain
Recipes 
 
Feb 2007
Mystic, CT
Posts: 1,008
Liked 11 Times on 11 Posts



I have a lambic of sorts brewed 1/1/10 pitched with a variety of bacteria across the lambic spectrum: Brett B and a few sour blend packs.

My question is about sampling. I want to taste it to see how it's coming, so I can determine when to keg it, but I'm concerned about introducing too much O2. I understand that some bacteria are aerobic and some are anaerobic, but I don't have a sense for how much O2 I'm letting in (if any) when I go into the carboy to grab a small (<1 oz) sample.

Is there a rule of thumb? Can I sample as often as I like? Or should I just check on it every three months?

Thanks

 
Reply With Quote
Old 07-27-2010, 08:35 PM   #2

I'd check it once a month.

Also... did you pitch just brett lambic mix? Or did you use a starter yeast to do the bulk of the work? I like using US-05 initially and then after that's done it's thing, I pitch my lambic mix and let it go to town for 9+ months.
__________________
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

 
Reply With Quote
Old 07-28-2010, 02:35 AM   #3
Beernik
Recipes 
 
Jun 2009
Lopez Island, WA
Posts: 3,704
Liked 555 Times on 406 Posts


Sample as often as you like. But every time you sample, that's less beer you end up with.

 
Reply With Quote
Old 07-28-2010, 02:41 AM   #4
homebeerbrewer
HBT_LIFETIMESUPPORTER.png
 
homebeerbrewer's Avatar
Recipes 
 
Jun 2008
Home, where the beer is, NH
Posts: 2,062
Liked 108 Times on 93 Posts


Quote:
Originally Posted by Beernik View Post
Sample as often as you like. But every time you sample, that's less beer you end up with.
Yeah, but you didn't waste it, you're still drinking it...

I'd say sample once a month. Why not? It's your beer.
__________________
BEER - Brew Enjoy Empty Repeat

 
Reply With Quote
Old 07-28-2010, 12:16 PM   #5
ksbrain
Recipes 
 
Feb 2007
Mystic, CT
Posts: 1,008
Liked 11 Times on 11 Posts


One of the blends had a normal yeast in it, but I pitched it all at the start.

My main question was about O2 as it relates to aerobic and anaerobic activity, but I guess I'm overthinking it.

 
Reply With Quote
Old 07-28-2010, 07:39 PM   #6
beeraroundtown
Recipes 
 
May 2009
Portland, OR
Posts: 108
Liked 1 Times on 1 Posts


it should have a pellicle which is a barrier against O2, try to disturb this as little as possible, but it should reform in the area where you took your sample.

 
Reply With Quote
Old 07-29-2010, 12:38 PM   #7
ksbrain
Recipes 
 
Feb 2007
Mystic, CT
Posts: 1,008
Liked 11 Times on 11 Posts


Last I checked there was no pellicile, but it does taste sour and lambic-like. I'll have to check it out.

 
Reply With Quote
Old 07-29-2010, 07:02 PM   #8
Beernik
Recipes 
 
Jun 2009
Lopez Island, WA
Posts: 3,704
Liked 555 Times on 406 Posts


As long as some fermentation is taking place, carbon dioxide is being produced. CO2 is heavier than O2 and will blanket your beer.

 
Reply With Quote
Old 07-30-2010, 03:24 PM   #9
Oldsock
 
Oldsock's Avatar
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 255 Times on 169 Posts


I find it easier to forget about my sours as much as possible. I try not to pull samples more often than every 2-3 months. Try to get a few going so you always have something getting close to the end of the pipline.

I don’t worry too much about oxygen getting in if there isn’t much headspace, but a pellicle and fermentation will not protect your beer completely. After the initial burst of fermentation very little CO2 is being produced (the lactic acid bacteria don’t make much). Pellicles form in response to oxygen, so if you don’t have one it just means not much air is getting in (a good thing). Make sure your airlock stays topped off.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Old 08-06-2010, 06:16 PM   #10
maskednegator
Recipes 
 
Sep 2009
san diego
Posts: 323
Liked 10 Times on 10 Posts


Quote:
Originally Posted by Beernik View Post
As long as some fermentation is taking place, carbon dioxide is being produced. CO2 is heavier than O2 and will blanket your beer.
Yes, this is why we can't breathe at sea level. Fluid dynamics is a lot more complicated than "this is heavier than that, so it sinks."

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Lambic theory Clearwall Lambic & Wild Brewing 21 04-18-2012 04:48 AM
Just tried my first lambic Sithdad Lambic & Wild Brewing 43 05-27-2010 06:18 AM
First lambic pipapat Lambic & Wild Brewing 7 05-04-2010 12:10 AM
Hot primary for lambic bjacokes Lambic & Wild Brewing 6 04-29-2010 06:39 PM
Sampling through pellicle Ryan_PA Lambic & Wild Brewing 10 02-01-2010 03:39 AM


Forum Jump