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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > 50 Gallon Cantillon Turbid Mash ... and pizza, mostly photos.
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Old 04-20-2013, 06:26 PM   #11
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so why did you decide to ferment in the barrel?


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Old 04-20-2013, 07:55 PM   #12
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Probably because that is THE Traditional way to do Lambic. Lambic is coolshipped, and then racked to barrels. It is fermented and aged in the same vessel with no racking.


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Old 04-20-2013, 08:17 PM   #13
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Everything about this brew was as pure as I could do it, save for the fact that my coolship didn't hold the entire amount of wort. I've got 3 gallons in it, to add to the bugs that are obviously already in the barrel.

As for the Faro, I pitched my 'house yeast' I obtained from the coolship last Fall, since I know it's good stuff.

Blowoff tube just got launched again...
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Old 04-22-2013, 03:50 PM   #14
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This is fantastic...
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Old 04-22-2013, 03:57 PM   #15
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Yeah, great stuff! I hope to be doing the exact same thing someday! As for now I am limited to planning 3-6 gallon batches of lambic that I will blend down the road. Good luck on all of this!
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Old 04-22-2013, 03:58 PM   #16
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good work!
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Old 04-22-2013, 05:06 PM   #17
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Thank you much. Hopefully it will be worth the time. AHA Conference 2015!
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Old 04-22-2013, 10:41 PM   #18
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Awhhh Hell, we need to work out a trade on the spontaneous stuff.
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Old 04-23-2013, 01:44 AM   #19
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ah didn't know that, well good luck!
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Old 05-06-2013, 05:52 PM   #20
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Update: Primary Fermentation has completed. Barrel bubbles seldom. Only 1 year, 11 months to go. Unless I get evicted. Landlord thinks its a commercial operation.


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