To Blend or Not to Blend? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > To Blend or Not to Blend?

Reply
 
Thread Tools
Old 12-09-2012, 04:19 PM   #1
Thomasaug
Recipes 
 
Dec 2011
Manhattan, NY
Posts: 27


Hi all. I have an Northern Brewer Oud Bruin Kit that has been in primary for 12 months. Getting ready to consider bottling it but was also considering making a blend. Wanted to hear other people's suggestions and had some questions.

My all time favorite beers are from the Rodenbach family. I know that Rodenbachs are Flanders Red beers and not Oud Bruins, but understand that these are blended.

Wanted to hear any pluses or minuses regarding blending.

I know there will be a higher volume of beer, but will this significantly dilute the Oud Bruin Flavor?

In addition, will blending cause the bugs to reignite and lead to bottle bursting or other unpleasantness?

Thanks for any advice and experiences you can share.



 
Reply With Quote
Old 12-09-2012, 07:45 PM   #2
WineIsRed
Recipes 
 
Dec 2011
Posts: 37
Liked 1 Times on 1 Posts


subscribed. I have one of these kits 6 months in primary and looking forward to what wisdom this thread provides.



 
Reply With Quote
Old 12-10-2012, 04:26 AM   #3
Andrewtherooster
Recipes 
 
Mar 2011
Grand Rapids, MI
Posts: 227
Liked 6 Times on 5 Posts


If you blend with anything that still has fermentables, the brett and other bacteria will consume it. If it's in a standard bottle, that bottle will explode. Thicker bottles, such as champagne bottles and some Belgian bottles will withstand higher volumes of CO2. I've never had one of these blow up on me.

If you want to blend something to add some residual sweetness, you may try using campden tablets to kill off any yeast or bacteria present, then repitching yeast at bottling.

Here's a great article on blending lambics that one the members here wrote that you should take a look at: http://ryanbrews.blogspot.com/2011/0...ambics-my.html
__________________
Primitive Brewing.

 
Reply With Quote
Old 12-12-2012, 10:59 PM   #4
Calder
Recipes 
 
Mar 2010
Ohio
Posts: 7,577
Liked 619 Times on 542 Posts


Blending is usually done with similar beers made with the same bugs. If you blend a non-sour beer with a sour beer and bottle, you are asking for trouble.

Even when blending young and old beers of the same type with the same bugs, can be a problem. The Professionals know how much further the young beer will ferment over time and reduce the amount of any priming sugars accordingly.

With the sours I have brewed, I have seen no need to blend. All have been great. Commercial brewers do it to try and maintain similar flavor and quality from year to year.

 
Reply With Quote
Old 12-12-2012, 11:07 PM   #5
Qhrumphf
Stay Rude, Stay Rebel, Stay SHARP
HBT_LIFETIMESUPPORTER.png
 
Qhrumphf's Avatar
Recipes 
 
Apr 2011
Arlington (DC), VA
Posts: 13,324
Liked 3401 Times on 2431 Posts


Quote:
Originally Posted by Calder View Post
Blending is usually done with similar beers made with the same bugs. If you blend a non-sour beer with a sour beer and bottle, you are asking for trouble.
I've never blended, but I've heard blending a soured beer with a beer using the same recipe except for a clean yeast (say, 1056) works really well. But I see where you're coming from. That's good to know before I try it.

Quote:
Even when blending young and old beers of the same type with the same bugs, can be a problem. The Professionals know how much further the young beer will ferment over time and reduce the amount of any priming sugars accordingly.
I was always under the impression this is exactly how gueuze was made.

Not that this helps with your issue, but I came up with an Oud Bruin recipe a while back, and since I've always seen that style as the least sour of the sours, I'd planned on sour mashing it so that I could fix the exact level of sourness I wanted, so no blending or halting the bugs needed.


__________________
Next: Milk Stout, English Nut Brown
Primary: House ESB, House Best Bitter
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Bottled: Kitchen Sink Tripel-ish-thing
Casked:
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
When/if to blend prrriiide General Beer Discussion 2 01-30-2012 04:20 PM
to blend or not to blend, that is the question TheWeeb General Techniques 1 05-11-2011 06:40 PM
Is Acid Blend the same as wine Acid Blend? jrohan Recipes/Ingredients 2 11-07-2009 05:27 AM
What to blend beeraggie Recipes/Ingredients 3 01-21-2008 05:07 PM


Forum Jump