Xhul
Active Member
Hi everyone,
This is my first new thread so I hope this is appropriate. I found suggestions for some of my individual questions but I'm hoping the particulars of my case justify the thread. I brewed my first lambic a year ago. After originally pitching with us-05 it has been sitting around through the seasons with White Labs Sour Blend I and dregs from several commercial lambics. It tastes okay at this point. Not as sour as I would like but it seems like that might not be an uncommon thing for beers with commercial sour mixes. I plan on letting it continue to develop for years. The current gravity is at 1.010, the us-05 took it down to 1.012, so the brett and bugs in the sour blend have kicked off 2 points.
Since it has been a year I am about to brew up another lambic to put on the cake from this beer, hoping that it gets more sour. I want to rack the original onto a bunch of cans of those Oregon Fruit sour cherries and basically just let it sit on there forever.
So, here is where I am looking for some advice. Should I just let the year old lambic chill on the cherries for another year and see what happens? Should I try to keep it at any particular temp? Am I okay putting my new lambic on the cake from the old one? I also have a vial of Brett B trois, WLP 644 (edit: I was wrong, I actually have 648, the "vrai" one). Should I do something with this? I understand that it is best for 100% brett fermentations but would it be terrible to throw it into either my year old or new lambic? If I pitch it in the old lambic do I need to give it more nutrients or something to eat? Should I build it up first (it is already a fresh vial)?
Any suggestions are greatly appreciated!
This is my first new thread so I hope this is appropriate. I found suggestions for some of my individual questions but I'm hoping the particulars of my case justify the thread. I brewed my first lambic a year ago. After originally pitching with us-05 it has been sitting around through the seasons with White Labs Sour Blend I and dregs from several commercial lambics. It tastes okay at this point. Not as sour as I would like but it seems like that might not be an uncommon thing for beers with commercial sour mixes. I plan on letting it continue to develop for years. The current gravity is at 1.010, the us-05 took it down to 1.012, so the brett and bugs in the sour blend have kicked off 2 points.
Since it has been a year I am about to brew up another lambic to put on the cake from this beer, hoping that it gets more sour. I want to rack the original onto a bunch of cans of those Oregon Fruit sour cherries and basically just let it sit on there forever.
So, here is where I am looking for some advice. Should I just let the year old lambic chill on the cherries for another year and see what happens? Should I try to keep it at any particular temp? Am I okay putting my new lambic on the cake from the old one? I also have a vial of Brett B trois, WLP 644 (edit: I was wrong, I actually have 648, the "vrai" one). Should I do something with this? I understand that it is best for 100% brett fermentations but would it be terrible to throw it into either my year old or new lambic? If I pitch it in the old lambic do I need to give it more nutrients or something to eat? Should I build it up first (it is already a fresh vial)?
Any suggestions are greatly appreciated!