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Old 05-25-2011, 11:01 PM   #1
Nov 2005
Massachusetts, USA
Posts: 681
Liked 7 Times on 7 Posts

Been brewing forever and made what should have been a routine wheat ale that is unfortunately weak in malt and hop flavor, bitterness, etc. Not sure what I did but having a buddy over and drinking all afternoon had something to do with it.

It is currently on tap but I want to toss it all back in a carboy and convert it to a lambic/wild brew - I've been lurking here and interested in them for a while now. I was thinking of boiling up a pound of amber DME and tossing it in the wheat with some lambic/wild yeast.

I have NO experience with lambics/wilds and looking for some direction (me=nob). I like sour browns and want to trying to push it in that direction.

Any thoughts on the DME? Recomendations on the yeast?

Thanks in advance for any feedback.

Of note, this is what I used from leftovers...

5# german wheat malt grain (BIAB 152* 60m with mash out to 170*)
2.5# dry wheat extract
1oz Mt. Hood (60m)
1oz Halltauer (flame out)
Safebrew WB-06 (never used this before and maybe its part of my problem)
Who needs OG, hydrometers suck
Fermented quick and with no problems

Reason: Clarified

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Old 05-25-2011, 11:45 PM   #2
Mustangj's Avatar
Oct 2006
Royal Oak, MI Michigan
Posts: 1,318
Liked 3 Times on 3 Posts

A good place to start...
"If my mother was tied up and held ransom, I might think about making a light beer."Greg Koch
Stone Brewing

Michigan Mashers

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Old 05-25-2011, 11:53 PM   #3
jtakacs's Avatar
Feb 2011
Santa Rosa, CA
Posts: 742
Liked 22 Times on 22 Posts

might have problems with the BU if you use lacto to get your sour... not really sure about pedio.

also the idea of taking a finished beer and refermenting it seems weird (just haven't seen/done it)... why not just blend it? you could blend a small sour mash, do a quick boil, ferment it, toss it in and voila - quick sour, with added body.

or just dump lactic acid in it to "sour" it... won't be as complex obviously. or just blend it with a bigger beer.

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