American Lambic Project - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > American Lambic Project

Reply
 
Thread Tools
Old 06-08-2012, 06:47 PM   #1
adamjackson
 
adamjackson's Avatar
Recipes 
 
May 2012
Canaan New Hampshire, NH
Posts: 735
Liked 78 Times on 64 Posts



I want to take some time and do it this summer to make a barrel aged Lambic (Lambik / Lambiek)

I know it takes some time (one year, right?) to ferment and let the wild yeast do it's thing. I know it's a lot of work so no need to post it all here but are there online guides to doing this?

Basically here's what I want to do.

1. Create a Lambiek using wild yeast
2. ferment it for two years in an 8 gallon oak barrel
3. At the one year mark, I make another one
4. Blend the two at the two year mark
5. Re-ferment in a larger barrel or metal fermenter with fruit additions.

I know it's a big undertaking but I think it'll be a lot of fun. So, no speculation please, I'd like to hear from people who have actually done this successfully and what they learned.

I read this but there just aren't many exhaustive guides to doing this at home - http://www.byo.com/stories/beer-styl...lambic-brewing
__________________
I'm a bit crazy...about beer.
My Beer Blog
My Beer Photos
Untappd Profile

 
Reply With Quote
Old 06-08-2012, 06:56 PM   #2
adamjackson
 
adamjackson's Avatar
Recipes 
 
May 2012
Canaan New Hampshire, NH
Posts: 735
Liked 78 Times on 64 Posts


Also, similar topic. Anyone have experience with barrel buying? I was thinking of doing a system of 3 15 gallon barrels but would like to go smaller..but after so long, (2 years), if the beer was really good, I'd probably wish I had more.

Barrel Rack

15 Gallon French Oak Barrels

French are a bit more expensive than American oak but I hear it's worth the price
__________________
I'm a bit crazy...about beer.
My Beer Blog
My Beer Photos
Untappd Profile

 
Reply With Quote
Old 06-08-2012, 08:14 PM   #3
dcp27
Recipes 
 
Jan 2010
Medford, MA
Posts: 4,125
Liked 125 Times on 121 Posts


personally, I'd do a solera so its an ongoing blend and you only need 1 barrel. every 6-18 months, pull out a few gallons and replenish.

also, i would not buy a new oak barrel for this. it'll get way too much oak character. try to bug a local brewery/vineyard/distiller for a used one

 
Reply With Quote
Old 06-08-2012, 08:25 PM   #4
ToddPEI
Recipes 
 
Mar 2012
St. John's, Newfoundland
Posts: 39
Liked 2 Times on 2 Posts


I agree with dcp27. Having a used barrel will allow you to get some of the oak flavour, but allow you to keep it from over-powering the rest the flavours. Also, they will most likely be less expensive than the barrels listed at the site you posted.

 
Reply With Quote
Old 06-08-2012, 10:05 PM   #5
Homebrewtastic
Recipes 
 
Jun 2009
San Antonio, Texas
Posts: 1,043
Liked 26 Times on 23 Posts


For ease and making sure you don't ruin your batch, I would recommend capturing the yeast first then stepping up the culture to a pitchable amount. I say that because the first several tries for me to capture wild yeast ended up with black mold, the fifth try yielded wild yeast.
__________________
On Deck:
Primary: Lambic-ish
Kegged: Das Funken Weisse, Un Poquito Wylde
Bottled: Epik Barleywine, Chocolate Chili Pumpkin Porter, EKG Amber
Adventures in Zymurgy - Homebrewing and Sour Beer Blog

 
Reply With Quote
Old 06-08-2012, 11:20 PM   #6
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
 
Bobby_M's Avatar
Recipes 
 
Aug 2006
Whitehouse Station, NJ
Posts: 23,205
Liked 1660 Times on 1073 Posts


Based on how long term of a project this could be, I'd recommend trying to find some other interested parties and using a used wine barrel. You actually want it at the point where a vintner has no use for it anymore other than reconditioning. I also agree that trying to score with local wild yeast is touchy. I'd much rather pitch the know Lambic blends. I'm not an expert but we did just take an NHC first round Gold with a barrel aged Framboise.
__________________
Welcome to BrewHardware.com. I love you.
BIAB Large Mesh False Bottoms and SS HERMS COILS are IN!!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

 
Reply With Quote
Old 06-09-2012, 12:22 AM   #7
ReverseApacheMaster
Registered User
Recipes 
 
Jul 2009
Keller, Texas
Posts: 4,882
Liked 254 Times on 196 Posts


Probably best off trying to score wild yeast off local fruit rather than trying to rely on the air unless you have lab skills to take what you want and leave the rest.

My attempt at culturing wild yeast got something that produced a ton of diacetyl, definitely some sacc-like yeast and brett. Probably some other stuff. For a while it tasted like nasty butter. Then brett and a little butter. That was about 4-6 months out (I forget which). I found some of the cake in my fridge that was about 18 months old. It smelled slightly tart and cherry-ish with no butter. I dumped it (before I smelled it) and was sad. Then I realized I had some frozen so I'm building up a starter of it now to toss it in some beer. So lesson there is don't assume you will like what you get or get something drinkable after a year. You may have to sit on the beer for 18 months or two years (or more) before it gets somewhere enjoyable.

 
Reply With Quote
Old 06-09-2012, 01:17 AM   #8
adamjackson
 
adamjackson's Avatar
Recipes 
 
May 2012
Canaan New Hampshire, NH
Posts: 735
Liked 78 Times on 64 Posts


Great tips. Yeast first then go from there. Can you get the yeast from some of the popular more wild beers? I have these breweries in my cellar

3F
Boon
Cantillon
Orval
Lost Abbey
Russian River
girardin

Are any of those breweries making beers that have yeast easily extractable?
__________________
I'm a bit crazy...about beer.
My Beer Blog
My Beer Photos
Untappd Profile

 
Reply With Quote
Old 06-09-2012, 01:45 AM   #9
eastoak
Recipes 
 
Jan 2011
oakland, california
Posts: 3,294
Liked 159 Times on 149 Posts


i would go with american beers since it's an american lambic.

 
Reply With Quote
Old 06-09-2012, 01:55 AM   #10
dcp27
Recipes 
 
Jan 2010
Medford, MA
Posts: 4,125
Liked 125 Times on 121 Posts


Quote:
Originally Posted by adamjackson View Post
Are any of those breweries making beers that have yeast easily extractable?
all of those have usable dregs (orval is just sacch & brett tho, no bacteria). heres a list of others: http://www.themadfermentationist.com...tle-dregs.html

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Lambic with Lambic Blend yeast from the start? Musketear Lambic & Wild Brewing 10 11-08-2012 08:10 PM
Wine Barrel Lambic Project jezter6 Lambic & Wild Brewing 133 10-12-2011 04:07 PM
Need some help working out a lambic solera project ReverseApacheMaster Lambic & Wild Brewing 1 11-18-2010 09:43 PM
Lambic project 2010 pipapat Lambic & Wild Brewing 58 08-27-2010 08:10 PM
Lambic Barrel Project B-Dub Lambic & Wild Brewing 5 08-07-2010 08:06 PM


Forum Jump