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Old 01-06-2013, 06:11 PM   #1
Jul 2011
Montreal, Quebec
Posts: 503
Liked 15 Times on 15 Posts


I was just thinking that since the rational for adding fruit after ~one year is that the sacc all die off, allowing the brett and lacto to work on the fruit. I am aging in glass on yeast cake. I accidentally brewed a lambic which is 35.5 IBUs, which leads me to my next question, because the lacto won't do well in this brew...

Why not ferment the fruit in a separate carboy with brett and lacto culture only starting at 6 months, and half a year later blend with the year old lambic, then bottle?



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Old 01-07-2013, 02:34 AM   #2
Mar 2010
Posts: 7,624
Liked 637 Times on 556 Posts

You can do that. The Brett will eat all the simple sugars.

Remember once you blend, the sourness will get less (averaging out).

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