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Old 11-16-2013, 05:39 AM   #11
ong
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May 2012
Portland, OR
Posts: 1,238
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Quote:
Originally Posted by MrOrange
Unfortunately I wasn't able to brew this recipe for the commercial batch. They were too concerned with the bacteria and microbes taking a hold in the brewery. Instead I brewed my Rauchbier
That's too bad. I can kind of understand their concern, if they don't normally do sours, though.


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Old 11-30-2013, 07:44 PM   #12
djfriesen
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Sep 2011
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I think I'm going to brew this guy next week. My wife really wants me to do a sour, as she has had a few lately that she really likes.

One question: are the oak chips necessary? Do they serve a purpose besides flavoring?



 
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Old 12-04-2013, 04:20 PM   #13
MrOrange
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Jul 2011
Louisville, KY
Posts: 303
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I don't think that the oak chips are necessary. The reason I added them was because I had read in Wild Brews that brettanomyces can actually consume sugars that are in the oak. I'm not sure how much, if anything, this added to the flavor profile but in terms of "oak flavor" there is none in this lambic.
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Old 12-07-2013, 12:40 PM   #14
djfriesen
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Sep 2011
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Quote:
Originally Posted by MrOrange View Post
in terms of "oak flavor" there is none in this lambic.
This is what I wanted to know. I have done a little reading since I posted this, and it seems the bugs live in the wood. Perhaps this tries to take the place of the wood in the traditional cask-aging process? I'll probably grab some either way. My beer won't be quite the same, as I don't have great access to sour dregs around here, but I'm going to pitch Rosealare (sp?) from the get-go, and see what happens. I'm also planning to drink some of the limited sours I have available, and see what contributions their dregs can make to the flavor.

Thanks for the recipe, and congrats on the BOS.

 
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Old 01-31-2014, 02:18 AM   #15
jordanelwell
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Oct 2012
Melbourne, VIC
Posts: 17


I live in Australia now but am going home to North America next weekend to visit. I figured I'd brew this up while there, so that when I return a year later it will be ready for bottling.

My question is how important are adding the dregs over the course of the year in primary? The beer will be inaccessible to me for obvious reasons...

 
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Old 01-31-2014, 02:28 AM   #16
MrOrange
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Jul 2011
Louisville, KY
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The bugs will definitely give it a different character than if you just pitch a yeast blend like wyeast. Maybe if you pitch some bottle dregs when you do your initial pitch it will add some complexity. I'm not sure that adding them over time is much different from adding them all at once. The only reason I did it that way was I would just add the dregs as I drank the beers.
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Old 03-01-2014, 03:57 AM   #17
brobeman
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Feb 2012
Milwaukee, WI
Posts: 80
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Finally brewing again tomorrow and plan to do this as batch #2. Did you use one oz of hops? I just realized there is no qty specified.

I am going to pitch dregs from a Cantillon Gueuze tomorrow and will add from Tilquin and others over the next several months. If it goes well I hope to blend with a similar one year old in about 3 years.

Thanks again for sharing. I wil try and document its progress here,

Regards,
Brobeman



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Old 10-15-2014, 05:09 AM   #18
SweatyHorse
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Oct 2014
Manchester, NH
Posts: 1

Quote:
Originally Posted by brobeman View Post
Finally brewing again tomorrow and plan to do this as batch #2. Did you use one oz of hops? I just realized there is no qty specified.

I am going to pitch dregs from a Cantillon Gueuze tomorrow and will add from Tilquin and others over the next several months. If it goes well I hope to blend with a similar one year old in about 3 years.

Thanks again for sharing. I wil try and document its progress here,

Regards,
Brobeman



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So how did this turn out (so far?)

 
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Old 03-11-2015, 07:04 PM   #19
thormodsrud
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Mar 2015
Oslo, Norway
Posts: 6

What was the boil time? Read several places that lambic should be boiled for 4-5 hours....

Sounds like a great brew! Lambic is my next beer

 
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Old 03-09-2016, 10:54 PM   #20
Frazeart
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Jul 2013
Posts: 40
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Quote:
Originally Posted by MrOrange View Post
Grain

-7.5 lbs Belgian Pale Malt
-3 lbs Flaked Wheat
-.75 lbs Rice Hulls

Hops

-Hersbrucker - 3.9% AA @ 60mins

Yeast

-2 Packs Wyeast 3278 (first one was close to a year old so I added another one)
-Bottle dregs from 1 bottle of Petrus Aged Pale, 1 bottle of Orval, and 1 bottle of Jolly Pumpkin La Roja

Mash - Single Infusion, Medium Body, No Mash Out
Mash at 153F for 75 mins
Fly sparge with 180F water

Notes

- Pitched dregs from one bottle of Petrus Aged Pale on 2/27/12
- Pitched dregs from one bottle of Orval on 3/4/12
- Pitched dregs from one bottle of Jolly Pumpkin La Roja on 5/13/12
- Boiled 1 oz of light toast oak chips, drained water and repeated to remove as much oak flavor as possible. Added oak on 6/5/12
- Kept in primary fermenter for approximately one year
- Bottled half uncarbonated to enter into competitions and the other half was bottled to around 1.5 vols/co2
- Flavor is fairly balanced leaning slightly towards acidity over funk


The crappy cell phone picture doesn't really do this beer justice
Congratulations on your brew! I had a couple of questions if you don't mind. I did my first Lambic style All Grain Brew last weekend and did the whole turbid mash raw wheat (not flaked) nine yards. Long brew day for sure. Pitched Wyeast Roselare Blend and plan on adding dregs from consecration. It took off like a rocket and looks good so far.

Given the 18 or so months from brew to drink, I decided that as an insurance policy of sorts, I would brew another lambic style this weekend with some modifications. I am going to use flaked wheat instead of raw kernals, I am using the White Labs 655 Blend, and am going to try infusion mash like your's instead of the whole turbid process.

So, my questions are: Why no protein rest for the flaked wheat, and why no Mash out?

Thanks for all the great information.



 
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