On my doorstep this afternoon I found a christmas present from my wife. (I got to open it now because it warned of live yeast)
She picked me up an Annapolis Home Brew Peach Lambic kit, as Lindemans PÍche is one of the few beers she will drink (the others also being made by Lindemans)
It's a Partial Mash 5 Gallon batch that seems to aim for a 7.2% ABV finish.
It's this one half way down the page here: http://www.annapolishomebrew.com/shoprecipekits112.asp
It comes with two 3 pound cans of Oregon Peach Puree, some Pectinase, a ~1lb bag of "Brewing Sugars" (white rock candy), some peach flavoring, and WYEAST Lambic Blend, as well as LME, grains and hops of course. It also came with a fairly comprehensive, but generic set of instructions. So nothing I didn't know from past experience, and nothing to tell me how to ferment a Lambic style beer.
Now I concider myself primaraly a German style brewer. I mostly do Lagers, Alts, and Kolsch. I barely even drink Belgian beer (I'm saving it for when I get bored of other beers.) I tend to be an anal, perfection obbsessed idiot, and my wife spent a lot of money on this kit. (I could make 3 of my normal beers) So I could use some real help on the whens and whats of getting this thing to ferment out well.
I'm guessing all my plastic (I use ale pails primary and better bottles secondary and various hoses and racking equipment) will have to be sacrificed to the lambic?
What Fermentation Temps Primary and Secondary?
When does the fruit go in? The stickers on the cans say 3# plus pectinase when primary fermentation ends, then 3# 2-3 days later. Should I stager? Or feed it all at once?
Does the fruit get dumped in the Primary Bucket? Or should I rack onto it in a 6.5 gallon Carboy? How much of a mess is likely to occur in (or rather coming out of) the carboy? Should I even rack it to a carboy?
Just how many months will it reasonably take to actualy get some work out of the lambic blend? I plan to bottle half, and kill sweeten and keg half.