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Old 02-16-2013, 03:48 PM   #61
bsawlsville
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Jan 2012
Manhattan Beach, California
Posts: 10

Thanks! This has changed my boil procedure!


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Old 07-02-2013, 11:00 PM   #62
krebs119
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Aug 2010
buffalo, ny
Posts: 131
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Quick question on the yeast/bugs for this brew.

If I did the initial fermentation with WLP550 (or another Belgian style yeast), and then added the dregs of 2 Orval bottles, will that give me Lambic/Sour character alone? I have not ever drank an Orval and couldn't really tell from the internet whether or not it was a Sour beer or not. I picked up the bottles, but I'm saving them for when I'm ready to pitch the dregs...

Also, what are your thoughts on using Saison yeast for the initial fermentation? I have a carboy full of saison that's about ready to keg, but I don't have another saison planned for sometime. It would be a shame to just dump the yeast if I was able to re-use it in this beer. I already bought the grains and hops for this - just need some advice on the yeast/bugs...

thanks in advance....


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Old 07-23-2013, 09:21 PM   #63
niquejim
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Cape Coral Florida
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I'm thinking of using saison once to see, and Orval adds brett at bottling so the funk is there

 
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Old 07-25-2013, 07:59 PM   #64
inflictor-of-grimness
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Jan 2013
Miami, Florida
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Quote:
Originally Posted by krebs119 View Post
Quick question on the yeast/bugs for this brew.

If I did the initial fermentation with WLP550 (or another Belgian style yeast), and then added the dregs of 2 Orval bottles, will that give me Lambic/Sour character alone? I have not ever drank an Orval and couldn't really tell from the internet whether or not it was a Sour beer or not. I picked up the bottles, but I'm saving them for when I'm ready to pitch the dregs...

Also, what are your thoughts on using Saison yeast for the initial fermentation? I have a carboy full of saison that's about ready to keg, but I don't have another saison planned for sometime. It would be a shame to just dump the yeast if I was able to re-use it in this beer. I already bought the grains and hops for this - just need some advice on the yeast/bugs...

thanks in advance....
No, Orval isn't sour. It only contains brettanomyces, which will give a slight tartness at best.

 
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Old 10-28-2013, 08:34 PM   #65
WAORGANY
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I think I am going to try this as my first sour or a similar variation...love mangos as well as sour beers the worst part will be the wait! Thanks for sharing....will post my brew and results once I brew.
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Old 06-29-2014, 12:52 AM   #66
niquejim
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I finally did this the way I originally intended...BIG

The brewhouse eff. was 82%
Batch 9.5 gallons
Boil 13 gallons
10 lbs Pilsner
8 lbs 2-row
4 lbs Sugar

.75 oz Northern Brewer(10.6aau) @60
.5 each Saaz and Strian Goldings @ 20 and 10
pitched directly onto WLP 650
7-10 days primary
added 2lbs mango per gallon(should take the gravity up to 1.091)(you can use less if you cook the mango first, I've since learned)
Wait until gravity settles, usually near 1.000, crash, bottle and age a few months
This is GREAT at 4 months and does not taste like 12%

 
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Old 07-07-2014, 10:47 PM   #67
niquejim
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The local craft brewery asked if they could try this

 
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Old 07-08-2014, 12:44 PM   #68
timos
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Jan 2014
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This sounds really interesting. Thank you for sharing, I may give this a go in the Fall but with some Love Child No.4 cultures.

 
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Old 03-20-2015, 06:20 PM   #69
chapusin
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Mar 2012
Chula Vista, CA
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Any idea what happens if you use roeselare yeast and exclude the orval?

 
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Old 08-15-2015, 12:49 PM   #70
CelticSmoke
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Feb 2014
Posts: 9

Not to restart a mega old thread, but I've been sitting on this one for a while. I brewed it about 2 years ago, and before I got to the mango-ing step, I ran out of money, so I've been on a bit of a hiatus. I'm back in the green now, so brewing can happen again. Heres my question. After 2 years in the fermenter, I added oak about 6 months ago. Did I let this sit for too long in the carboy? Or did I accidentally create the most magical base for a lambic ever? I'm really excited to add mango to a beer, so I'm hoping its the second one...



 
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