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Old 12-02-2011, 04:37 PM   #21
BryanThompson
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Jan 2010
Louisville, KY
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That's how mine was. I had a gallon of headspace and filled three two liter jugs with foam. After the primary finished I mixed up all the yeast at the bottom and racked it into the secondary. This way I can see the pellicle when/if it forms.



 
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Old 12-03-2011, 04:12 PM   #22
alanwelam
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Aug 2010
Charlotte, NC
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Did you fill the jars with any type of sanitizing solution? seems you wouldn't want to return anything back to the carboy unless it was from an empty/sanitized jug, but then again you'd want some type of sanitizer to create the airlock effect and prevent anything from returning to your beer.

how exactly did you set this up?


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Old 12-04-2011, 08:34 PM   #23
BryanThompson
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I just dumped out the foam.

 
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Old 12-05-2011, 02:45 AM   #24
mikeosoft
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Jan 2011
Grand Rapids, MI
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My first lambic has been sitting on the cake for about 4 months now, the initial fermentation was also very aggressive for the first 7 days or so. Similar to other advice here, I plan to let it sit in the primary 10-12 months before pitching fruit.

Will the lambic blend be viable enough to bottle condition after a year or should I pitch a clean ale or champagne yeast when I bottle?

 
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Old 12-05-2011, 11:09 PM   #25
alanwelam
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Aug 2010
Charlotte, NC
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Mike,

It sounds like one of the best ways to go about this is to brew a second lambic about 6 months after your first, and then blend the two together to bottle. You get the sugar and active fermentation from the second batch, plus the complexity and flavors from the first batch. This results in a highly carbonated, complex beer.

Just my 2 cents, I'm there's another recommendation available. Pick up Wild Brews if you haven't yet.
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Old 12-05-2011, 11:36 PM   #26
mikeosoft
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Jan 2011
Grand Rapids, MI
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That sounds like a plan. I have read about blending for complexity but I hadn't considered it being beneficial for carbonation.

With multiple carboys tied up for months on these lambics it looks like I'm going to need to buy a few more!

 
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Old 12-07-2011, 05:44 PM   #27
extra_medium
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Aug 2008
beavercreek, ohio
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I brewed a batch, fermented with ale yeast and want to sour it. If I add brett to the primary and store it for a year, do I have to worry about autolysis or would the brett clean that up?

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Old 12-07-2011, 06:37 PM   #28
BryanThompson
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Louisville, KY
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The brett will take care of it. Did you add any maltodextrin for the bugs to munch on?

 
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Old 12-07-2011, 06:38 PM   #29
milldoggy
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Pottstown, Pa
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The brett feed on the dead yeast. To sour, you will need to pitch pedio too. Some say pitch together, some say stagger by a few months. I like to pitch together with 8 ozs of malto. I prefer to primary with a blend, sours much faster. My scotch ale that I pitched roselare into secondary with malto is just slighty tart and funking after a year. Letting it ride for another.

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Old 12-07-2011, 07:08 PM   #30
extra_medium
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Quote:
Originally Posted by BryanThompson View Post
The brett will take care of it. Did you add any maltodextrin for the bugs to munch on?
Quote:
Originally Posted by milldoggy View Post
The brett feed on the dead yeast. To sour, you will need to pitch pedio too. Some say pitch together, some say stagger by a few months. I like to pitch together with 8 ozs of malto. I prefer to primary with a blend, sours much faster. My scotch ale that I pitched roselare into secondary with malto is just slighty tart and funking after a year. Letting it ride for another.

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I did not add any malto, i was going to do a quick 1gallon extract batch to bring volume up..i'll add malto to that. how much for about 6 gallons total volume? (i am not trying to hijack the thread, but this is my first one too)


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