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Old 09-24-2013, 01:00 PM   #141
AmandaK
 
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Feb 2010
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Quote:
Originally Posted by Brewing_on_the_Internet View Post
Just brewed 10 gallons of this and can't wait to see how this goes. I Don't have Carboys to transfer this into so it'll probably sit in buckets longer than AmandaK's version of the lambic.
I would be very careful about oxygen exposure. Buckets leach a lot more oxygen than carboys.

From Wild Brews by Jeff Sparrow:
Quote:
Wine barrel 8.5 O2 cc/L/year
Glass Carboy (depending on stopper) 0.10 - 17 O2 cc/L/year
Homebrew Bucket 220 cc/L/year
Using a bucket for the entirely of fermentation/aging is not recommended.
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Old 09-24-2013, 03:32 PM   #142
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Quote:
Originally Posted by AmandaK View Post
I would be very careful about oxygen exposure. Buckets leach a lot more oxygen than carboys.

From Wild Brews by Jeff Sparrow:


Using a bucket for the entirely of fermentation/aging is not recommended.
Thanks for replying AmandaK and Congratulations on your awards.

I have 2 Curtec barrels with very thick walls. They are much thicker than a regular bucket. The seal on the lid also seams better. when you tighten or lossen the lid even slighly, it moves the airlock water. I plan to not open the containers for the duration of fermentation and aging. I'll check these in one year.

Do the plastic oxygen permeability charts we see online and in Wild Brews take thickness into account? Thicker wooden barrels are less permeable than thin ones. I can't speak on plastics since I'm not a materials engineer. I would think that it would.

When you unseal the top on a carboy to pour in dregs, take a hydrometer reading/tasting, or transfer to secondary, don't you introduce more oxygen than would leak through the walls of a bucket in years if that bucket hasn't been opened and is left alone? Oxygen in the head space is different than oxygen in through the walls but I don't know how effect would differ.

 
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Old 09-28-2013, 12:27 AM   #143
MichaelsBrewing
 
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Update. Racked to secondary, added oak dowel, 10# of blackberry.
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Old 09-28-2013, 04:59 AM   #144
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How would you compare the taste of this lambic made with the wyeast lambic blend to commonly available commercial examples?

 
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Old 10-01-2013, 02:25 PM   #145
urbanmyth
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Not as complex, but that can be added in by tossing the dregs from unpasteurized bottles into the secondary.
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Old 10-01-2013, 04:05 PM   #146
Rivenin
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Picked up everything to make this for one of my bday brews! all grain though, but honestly, it was super cheap, wish i had room for a huge fermenter, i would have made numerous gallons!
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Old 10-02-2013, 06:38 AM   #147
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Quote:
Originally Posted by urbanmyth View Post
Not as complex, but that can be added in by tossing the dregs from unpasteurized bottles into the secondary.
I don't have access to much but I do have some bottles of Oude Geuze by Boon and Lindemans Cuvee Rene. I can use those.

I havn't seen Cantillon, Drie Fonteinen, Russian River or Jolly Pumpkin where I'm at. Everyone is always talking about those and I wish I could get my hands on some. Sad Day

 
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Old 10-20-2013, 03:33 PM   #148
joshrosborne
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I entered a version I did of this recipe into a competition that was judged yesterday and it scored a 37 and 3rd place in a combined sours category. It was brewed in June 2012, bottled August 2012. I used Wyeast Lambic plus the dregs from Cantillon Fou Foune and Rose de Gambrinus. I also used some Sauvignon blanc grape concentrate about 2/3 of the way through the fermentation period.

I'm pretty happy with how it scored for such a young lambic!

Edit: A little more information - I did the entire length of the fermentation in a better bottle.
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Old 10-20-2013, 03:40 PM   #149
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What kind of comments did you receive?

 
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Old 10-20-2013, 03:45 PM   #150
joshrosborne
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Quote:
Originally Posted by Brewing_on_the_Internet View Post
What kind of comments did you receive?
I missed the awards ceremony, so I haven't got my sheets back yet. I'll report back once I get them in the mail. I also medal-ed 3rd place in the Specialty category with a 100% Brett porter, so it was a pretty decent competition for me.
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Primary: De Bom sour (Gen. 2), De Bom/Embrace the Funk Brett blend saison'ish beer
Secondary/Aging: ECY01 Sour #1, ECY01 Sour #2, The Yeast Bay Melange Sour, Bourbon Barrel Quad
In bottles: Mango sour, Lambic, Brett tripel, Sour brown, Brett L/B Porter
Kegged: Jamil's Sweet Stout with Raspberries, Dry-hopped sour (De Bom), De Bom on tart cherries

 
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