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Old 01-28-2013, 06:13 AM   #1
Koffie
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Aug 2012
Lelystad, Netherlands
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Friday will be the day: we are brewing our first Lambiek
We allready have a Flanders Red on a 50 liter barrel, this year we make 100 liter Lambiek.

The first preperation for the barrel allready took place: drill a hole in the middle and fill with water.











We will try to use the traditional turbid mash.



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Old 01-28-2013, 12:13 PM   #2
TNGabe
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Aug 2012
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Quote:
Originally Posted by Koffie View Post
Friday will be the day: we are brewing our first Lambiek
We allready have a Flanders Red on a 50 liter barrel, this year we make 100 liter Lambiek.

The first preperation for the barrel allready took place: drill a hole in the middle and fill with water.

We will try to use the traditional turbid mash.
Nice. Keep us updated.


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Old 01-31-2013, 04:00 PM   #3
Koffie
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Aug 2012
Lelystad, Netherlands
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Little sidestep, I took some pictures of my 50 liter barrel with a 13 months old Flanders Red (with Roeselare blend)




 
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Old 01-31-2013, 05:32 PM   #4
bellmtbbq
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Aug 2012
Pennington, NJ
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Awesome stuff. I'm looking to do a barrel aged or Flanders soon... Carboys aren't as cool. I'm assuming it's a used barrel.. Where did you get it?

will you spontaneously ferment it? Nice stuff, keep us posted
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Old 01-31-2013, 05:46 PM   #5
Koffie
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Aug 2012
Lelystad, Netherlands
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Thanks!
It is a 2 year used barrel (whine), I bought it at my local shop in The Netherlands.

It isn't spontaneous fermentation, I used a clean dry yeast for the primary, and added the young beer with a wyeast Roeselare blend when racking to the barrel a year ago.

 
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Old 01-31-2013, 06:21 PM   #6
bellmtbbq
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Aug 2012
Pennington, NJ
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Quote:
Originally Posted by Koffie
Thanks!
It is a 2 year used barrel (whine), I bought it at my local shop in The Netherlands.

It isn't spontaneous fermentation, I used a clean dry yeast for the primary, and added the young beer with a wyeast Roeselare blend when racking to the barrel a year ago.
Your in the Netherlands? Close enough to Flanders. Try five gallons spontaneously fermented sometime. I'd love to see what happens
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Old 01-31-2013, 06:24 PM   #7
Koffie
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Aug 2012
Lelystad, Netherlands
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You mean a spontaneously fermented Flanders Red?

Close enough to Flanders/Belgium Allways trying to have a crate Rodenbach and a crate Kasteel Rouge on stock

 
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Old 01-31-2013, 07:53 PM   #8
bellmtbbq
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Aug 2012
Pennington, NJ
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Quote:
Originally Posted by Koffie
You mean a spontaneously fermented Flanders Red?

Close enough to Flanders/Belgium Allways trying to have a crate Rodenbach and a crate Kasteel Rouge on stock
Flanders or lambic I suppose. No I know they are different countries, I'm not that stupid haha. Flanders is northern Belgium, Wallonia south. I was saying your closer, then say, me.
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Old 01-31-2013, 08:26 PM   #9
Koffie
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Aug 2012
Lelystad, Netherlands
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I just said (typed) Flanders/Belgium because it's basicly the same for us

Like the topic says, tommorow we will do a Lambiek with spontaneously fermentation

 
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Old 02-01-2013, 12:24 PM   #10
dinnerstick
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Nov 2010
utrecht, netherlands
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this is awesome! koffie are you by any chance involved in the carnivale berttanomyces at/around the bierkoning this summer? if so pm me!



 
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