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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Fruit Lambic question
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Old 09-19-2013, 01:11 PM   #1
hinke
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Default Fruit Lambic question

Going to make fruit Lambic. Can I first ferment with Safale 05 then put in my oak barrel, then pitch the sour blend and leave at current room temp at 80F for a year or so, then dump it on the fruit?


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Old 09-20-2013, 02:02 AM   #2
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In my experience limited as it is 2 batches of plambic better to ferment with yeasts that produce some phenols and esters for the Brett to work with (ie Belgian Strain. The first batch I did was us 05 and the second was 500. The first batch didn't have the citrus character that I feel pulls the mineral, funky, hay character of a good lambic.


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Old 09-20-2013, 09:03 PM   #3
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Why not just pitch the sour blend right at the beginning? That's what I've always done with good results. You can then control the amount of acidity based on aging time, oxygen exposure, etc.
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Old 09-21-2013, 12:21 AM   #4
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Lots of good beers are made with a clean primary and then bugs in the barrel, but you can't make lambic that way.
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Old 09-21-2013, 01:12 AM   #5
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I agree with the others, I have never gotten the amount of complexity and acidity I am looking for with a clean primary and adding bugs in secondary. I would pitch them all in the primary.
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Old 09-25-2013, 08:43 PM   #6
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How much would you pitch? A vial or do I have to make a starter?
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Old 09-25-2013, 10:47 PM   #7
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Quote:
Originally Posted by hinke View Post
How much would you pitch? A vial or do I have to make a starter?
I assume you are talking about the bug mix.

Just pitch the vial. Do not make a starter.

Those vials have a small amount of yeast. They are designed to allow the bugs to get started before the yeast builds up it's population and starts to make alcohol. If you make a starter, you will be building up the yeast disproportionately to the brett, Lacto, and Pedio, and when you pitch, the yeast will take off, leaving the rest to struggle to build their populations. Result: Probably less sour, and certainly will take longer to get there.
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Old 09-25-2013, 10:51 PM   #8
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Thanks!

Do you think there will be a problem fermenting this at 80F from the beginning in my oak barrel?
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Old 09-26-2013, 04:28 AM   #9
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How big of a barrel is it? White labs vials have a pathetically small cell count and most people don't use them alone, even for a 5 gallon batch
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Old 09-26-2013, 12:40 PM   #10
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5 gallon barrel


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