Home Brew Forums > Home Brewing Beer > General Techniques > Brewing a Lambic
Reply
 
Thread Tools
Old 08-29-2008, 08:27 PM   #1
par383
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Cincinnati, OH
Posts: 69
Default Brewing a Lambic

My Girlfirend has been obsessed with lambics lately...especially Framboise. She has requested I try to make a Framboise myself. While I was at my LHBS today picking up supplies, I talked to another guy there, who mentioned that lambics take a while to make. I was going to brew in the primary, rack to secondary in a week/week-and-a-half, adding frozen raspberries in the secondary. I thought 2 weeks in the secondary should be good, but now I have doubts.

Does anyone have any ideas?


par383 is offline
 
Reply With Quote
Old 08-29-2008, 08:30 PM   #2
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BigKahuna's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,940
Liked 49 Times on 42 Posts
Likes Given: 6

Default

Ya...Try like....A year or more.


Search Evan! posts about infection, he's doing something similar.


__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
BigKahuna is offline
 
Reply With Quote
Old 08-29-2008, 08:40 PM   #3
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
the_bird's Avatar
Recipes 
 
Join Date: May 2006
Location: Adams, MA
Posts: 20,833
Liked 473 Times on 381 Posts
Likes Given: 111

Default

You could always try making another kind of fruit beer, like an American Wheat with a crapload of fruit in the secondary, but yeah... lambics are usually brewed and let to age for a year or more. I'm actually going to put out some hops to let age for a year or so, so that hopefully in twelve months' time I have some aged hops that will be appropriate for brewing a lambic.
__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana
the_bird is online now
 
Reply With Quote
Old 08-29-2008, 08:53 PM   #4
par383
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Cincinnati, OH
Posts: 69
Default

hmmmm....I really had no idea they took that long. I got a lot of 2-row, cara-pils, and some 40 L grains, hoping to brew an ale (It's coincidentally my first all-grain). I might be changing my mind now...

Actually, I'll probably go back to my LHBS and just do 2 batches, then...try out the lambic, and then make something I want. I don't think I can wait a year for a new homebrew.

Thanks for your help!
par383 is offline
 
Reply With Quote
Old 08-29-2008, 09:12 PM   #5
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BigKahuna's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,940
Liked 49 Times on 42 Posts
Likes Given: 6

Default

Quote:
Originally Posted by par383 View Post
hmmmm....I really had no idea they took that long. I got a lot of 2-row, cara-pils, and some 40 L grains, hoping to brew an ale (It's coincidentally my first all-grain). I might be changing my mind now...
Did you already shell out the cash for the lambic culture? Just brew that up with a nice clean dry ale yeast (Notty if you can find it) and rack onto a TON of fruit! It will be good.
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
BigKahuna is offline
 
Reply With Quote
Old 08-29-2008, 09:39 PM   #6
par383
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Cincinnati, OH
Posts: 69
Default

Quote:
Originally Posted by BigKahuna View Post
Did you already shell out the cash for the lambic culture? Just brew that up with a nice clean dry ale yeast (Notty if you can find it) and rack onto a TON of fruit! It will be good.
I couldn't find a lambic yeast, so I went with the White Labs Belgian Ale Yeast. I think that it should do the job.
par383 is offline
 
Reply With Quote
Old 08-29-2008, 09:54 PM   #7
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BigKahuna's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,940
Liked 49 Times on 42 Posts
Likes Given: 6

Default

Quote:
Originally Posted by par383 View Post
I think that it should do the job.
And it will make a good beer....just won't be a lambic (So it won't really take a year). I say go for it....and post up some pictures.
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
BigKahuna is offline
 
Reply With Quote
Old 10-03-2008, 03:25 PM   #8
par383
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Cincinnati, OH
Posts: 69
Default

It's been a few weeks now, and I'm ready to add my raspberries. I bought about 6# of frozen raspberries. I've tried looking for a good answer, but I haven't been able to really find an answer.

Should I pasteurize the berries in 170*F water before adding to the secondary, or can I just add the frozen bags? I've seen some other posts about pureeing fruit. Is that a good technique?
par383 is offline
 
Reply With Quote
Old 10-03-2008, 03:49 PM   #9
A4J
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
A4J's Avatar
Recipes 
 
Join Date: Mar 2008
Location: the Desert, CA
Posts: 1,353
Liked 30 Times on 25 Posts
Likes Given: 15

Default

I meant to post to this thread when it was first posted.

My wife wanted me to brew up a lambic too, but instead I brewed her up a raspberry wheat but it's totally different from a lambic and she still wants me to do a lambic. I have some old hops so I'm probably gonna be starting one pretty soon.
__________________
Primary 1: pale ale
Primary 2: blondie


My mid-century modern keezer build thread.
A4J is offline
 
Reply With Quote
Old 10-03-2008, 03:59 PM   #10
lamarguy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Austin, TX
Posts: 1,657
Liked 24 Times on 23 Posts
Likes Given: 1

Default

I'd recommend pasteurizing fresh/frozen fruit to avoid any unwanted bacterial infections.

The technique I've always used is:

1.) Add the fruit (in a mesh bag) during the last 10 minutes of the boil to pasteurize and extract the "cooked" fruit flavors.

2.) Cool the pasteurized fruit and immediately add it to the fermenter.

3.) Ferment using your preferred method.


lamarguy is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Allagash Lambic Brewing Video ReverbbqBrew Lambic & Wild Brewing 7 02-14-2009 07:11 PM
What to do with lambic.org... bensyverson General Beer Discussion 4 02-27-2008 05:15 AM
Allagash brewing a traditional lambic.... TheH2 General Beer Discussion 2 02-19-2008 10:40 PM
lambic noobrich All Grain & Partial Mash Brewing 17 01-22-2008 08:10 PM
Allagash brewing Lambic video PseudoChef General Techniques 31 01-14-2008 02:04 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS