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Old 02-10-2013, 08:07 PM   #71
ColoBrewer420
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Mar 2012
Palmer Lake, CO
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Quote:
Originally Posted by Zippox
I have read numerous times that people say roselare young does not give the strong sourness that the lambic blend gives. But most people say that with age the sourness will come through.
Thank you that's what I'm hoping! I will let you know in a year! Prost!



 
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Old 02-15-2013, 12:32 AM   #72
njporter
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Feb 2013
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do you have to transfer to secondary or can you just leave it in the primary for a year?



 
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Old 02-15-2013, 06:09 AM   #73
Zippox
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Jun 2012
Minneapolis, MN
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Lots of people say it works well to let it sit in the primary for a year. Apparently the bugs eat the dead yeast (dead yeast = bug nutrients so I've heard).

This recipe states that it is best to have it either in a better bottle the entire time because a good amount of O2 can get in that way, or do 30 days in a bucket and follow it up with a year of glass carboy. Buckets allow a lot of O2 through the pores but 30 days of that seems to be ideal for this one. Amanda explained that she got the best characteristics that way vs. glass carboy the entire time.

Hopefully that made sense, it's a little late.

 
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Old 02-18-2013, 12:03 AM   #74
Zippox
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In general, is it necessary to add new yeast during bottling? If it is, which yeast and how's that done?

 
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Old 02-18-2013, 01:56 AM   #75
bellmtbbq
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Aug 2012
Pennington, NJ
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Quote:
Originally Posted by Zippox
In general, is it necessary to add new yeast during bottling? If it is, which yeast and how's that done?
Champagne yeast costs 50-60 cents a packet and it's cheap insurance so you aren't left with two cases of flat beer.
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Old 02-18-2013, 02:44 PM   #76
Zippox
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Jun 2012
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Just throw it in the bottom of the bottling bucket and siphon the beer from the carboy on top of it? No need to wait and can go straight to bottling?

 
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Old 02-18-2013, 03:58 PM   #77
NateLTB
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Jan 2012
Seattle, Washington
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I will be brewing this one in the next week or two. Waiting for my LHBS to get a new supply of Lambic yeast in. I'm very excited to brew this one, just need to figure out which sours to buy so I can toss in some dregs. Think some Russian Rivers and some Cascade Brewing. Thanks for the recipe Amanda! Cheers!
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Old 02-18-2013, 06:40 PM   #78
AmandaK
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Feb 2010
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Quote:
Originally Posted by Zippox View Post
Just throw it in the bottom of the bottling bucket and siphon the beer from the carboy on top of it? No need to wait and can go straight to bottling?
Rehydrating a dried yeast would be your best bet, so you can get more even distribution. Pitching dry yeast in a bottling bucket won't gt much uniformity.
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Old 02-19-2013, 01:49 PM   #79
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I was going to finally make the plunge into a lambic, and I ran across this recipe. This looks perfect. Thanks for posting.
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Old 02-22-2013, 12:43 AM   #80
ocluke
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Aug 2010
Orange County, CA
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Quote:
Originally Posted by AmandaK View Post
I would not make a starter for the sour mixes from Wyeast. In fact, I pitch one smack pack of Lambic Blend into 10 gallons and that seems to work for me.

One important note though, WY3763 is a great yeast, but it will not make a lambic. WY3728 is the only yeast from Wyeast that makes a good lambic. 3763 is more sour, cherry pie and fruitiness (think New Belgium's sours). 3728 is more funky, a softer sourness and overall more 'lambic-like' (think Cantillon/Boon).
I find it interesting that these commercial "lambic" blends seem to all have lacto in them, while every lambic brewer takes every step possible to eliminate lacto from affecting their beer (one of the reason for the massive aged hop addition). Lambic brewers attempt to get all of their lactic acid production from pedio.


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