Up a Kriek...? - Home Brew Forums
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Old 03-05-2013, 09:37 PM   #1
FermentingFreak
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Sep 2011
Bowie, Maryland
Posts: 25



10 November 2012: My first attempt at a Lambic. I used NB Dawson's Kriek Extract Kit with Wyeast 3278 Lambic Blend. Followed the recipe; O.G.1.053.

23 November 2012: Racked into Secondary; added an extra can of Cherry Puree. Covered and (tried) to forget about it...

5 January 2013: Lifted my carboy cover to discover

Being a noob at lambics, I didn't know what to expect; I recovered the carboy and hoped this was normal...

10 February 2013: Checked again and the panic grew...

Mustered up the stomach to sample it; smelled like a Lambic should and tasted like what I thought a young Lambic would...decided to keep it...

5 March 2013: Checked again and really freaked me out!

Smells DEVINE!!! but looks SCARY!

I probably wouldn't have been so freaked out had I done my research on Lambics prior to endeavoring to create one

 
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Old 03-05-2013, 09:44 PM   #2
Old-Ned
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Jan 2012
Monroe, LA
Posts: 131
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How long are you going to let it sit? Did you taste it today?

 
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Old 03-05-2013, 09:48 PM   #3
FermentingFreak
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Sep 2011
Bowie, Maryland
Posts: 25


I was planning on bottling it next month but might let it sit a couple more months. I didn't taste it..afraid to disturb it too much.

 
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Old 03-05-2013, 09:53 PM   #4
ffaoe
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Aug 2012
Moorestown, NJ
Posts: 462
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Looks totally normal. Let it sit for another 8 or 9 months.

 
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Old 03-05-2013, 09:58 PM   #5
FermentingFreak
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Sep 2011
Bowie, Maryland
Posts: 25


Quote:
Originally Posted by ffaoe View Post
Looks totally normal. Let it sit for another 8 or 9 months.
...that long huh? Aside from my desire to drink it now, my fear is that the room it's in may get too warm in the summer months...I know it's supposed to be sour but will warmer temps have the same adverse affects as they would on an ale?

 
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Old 03-06-2013, 12:08 AM   #6
dannyhawkins
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Jul 2012
San Antonio, Texas
Posts: 191
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Yeah it's all good that's looking great as a matter of fact. I tried the NB kit and had the same thing happen, unfortunately I fermented in a bucket for the duration and it allowed way too much oxygen in. The beer is basically undrinkable because of the amount of acetic acid (vinegar) that formed. You'll be good in the carboy and it will be worth the wait don't get impatient.

 
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Old 03-06-2013, 01:42 AM   #7
eastoak
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Jan 2011
oakland, california
Posts: 3,294
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Quote:
Originally Posted by FermentingFreak View Post
I was planning on bottling it next month but might let it sit a couple more months. I didn't taste it..afraid to disturb it too much.
it will be a much better beer in 5 - 9 or 12 months. start another one in 3-4 months and you won't have to wait as long after you bottle the first one.

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Old 03-06-2013, 02:01 AM   #8
Calder
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Mar 2010
Ohio
Posts: 7,585
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Those pictures look excellent. Nothing to worry about, leave it alone.

Quote:
Originally Posted by FermentingFreak View Post
I was planning on bottling it next month but might let it sit a couple more months. I didn't taste it..afraid to disturb it too much.
Start November, bottle April = 5 months. That's pretty young. Just as a matter of course, I taste mine at 1 week (when I rack it), and the next time is at 8 months when I move some to fruit, and next time is when I'm thinking of bottling it. Mine are generally left between 12 and 18 months before bottling..

Quote:
Originally Posted by FermentingFreak View Post
...that long huh? Aside from my desire to drink it now, my fear is that the room it's in may get too warm in the summer months...I know it's supposed to be sour but will warmer temps have the same adverse affects as they would on an ale?
Warm is OK. The bugs and Brett are more active in warm temperatures. Those guys are still working for up to 18 months and more.

 
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Old 11-30-2013, 01:38 AM   #9
FermentingFreak
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Sep 2011
Bowie, Maryland
Posts: 25


So...it's been just over a year! Preparing to bottle. Any words of advice from the Pros about bottle this Kriek?

 
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Old 11-30-2013, 11:47 AM   #10
jrfehon
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Nov 2013
Wyndmoor, PA
Posts: 224
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Awesome pellicle! Have you been checking the gravity? Make sure it's stable before bottling (it can still move a tick or two down even at 12 months). There are a lot of threads on this forum that can give you insight on bottling. Some people use champagne yeast at bottling to speed up carbonation but it's not required. I just drank a Flemish red I bottled two months ago without champagne yeast (just added 5oz of priming sugar like I would for a 5 gallon batch of clean beer) and it's really nicely carbonated. I figure that since you're spending a lot of time aging sours waiting an extra few months after bottling isn't a big deal.

This thread has some good info on bottling.
http://www.homebrewtalk.com/f127/time-bottle-441436/

 
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