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Old 12-06-2008, 01:15 PM   #1
Jsta Porter
Oct 2007
Posts: 93
Liked 1 Times on 1 Posts


Thanks for the assistance. I have had a Rodenbach Grand Cru Clone in the secondary for going on a year. I used Wyeast 3278-lambic blend. I think it is ready to bottle.

1. Given the amount of time in the secondary do I need to do another yeast addition prior to bottleing to ensure there are enough to carbonate? I was not sure if the critters would take up this responsibility.

2.I have heard of people reserving a portion of the beer to use as a base for another batch, or to use to blend. If I am using to innoculate another batch, ban I just keep a portion in a gallon jug secondary?

3. If using it to blend, how much more will it develop with time, or is current sourness about it?

4. We the beer continue to sour in the bottle?

Many Thanks,

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Old 12-06-2008, 03:37 PM   #2
nealf's Avatar
Jan 2008
Hiram, GA
Posts: 1,350
Liked 7 Times on 7 Posts

While I am no sour beer expert I will try to answer a couple of these to the best of my knowledge.

1. I would repitch some yeast at bottling time (based on

2. I would say you could just use a gallon to blend if you're trying to create a Geuze type beer; but you might be able to "yeast harvest" the dregs I'm sure they will have enough bugs if that's what you're shooting for.

3. I don't know.

4. Sorry I don't know, I just started my first sour beer a few day ago.

Can I get a recipe for this beer? I love Rodenbach!

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Old 12-06-2008, 05:55 PM   #3
Jsta Porter
Oct 2007
Posts: 93
Liked 1 Times on 1 Posts

Rodenbach Grand Cru
Flanders Red Ale

Type: Extract
Date: 4/8/2008
Batch Size: 5.00 gal
Brewer: o
Boil Size: 2.43 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (3 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes:


Amount Item Type % or IBU
5.25 lb Light Dry Extract (8.0 SRM) Dry Extract 66.04 %
0.63 lb Vienna Malt (3.5 SRM) Grain 7.92 %
0.50 lb Caravienne Malt (22.0 SRM) Grain 6.29 %
0.25 lb Acid Malt (3.0 SRM) Grain 3.14 %
0.19 lb Chocolate Malt (350.0 SRM) Grain 2.39 %
0.50 oz Styrian Goldings [6.00 %] (60 min) Hops 5.6 IBU
0.50 oz Brewer's Gold [8.00 %] (45 min) Hops 6.8 IBU
0.50 oz Goldings, East Kent [5.00 %] (3 min) Hops 0.6 IBU
0.25 oz Oak Chips (Secondary 7.0 days) Misc
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 12.58 %
0.13 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 1.64 %
1 Pkgs Belgian Lambic Blend (Wyeast Labs #3278) Yeast-Ale

Beer Profile

Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.34 % Actual Alcohol by Vol: 0.00 %
Bitterness: 13.0 IBU Calories: 0 cal/pint
Est Color: 13.4 SRM Color: Color

Mash Profile

Mash Name: None Total Grain Weight: 10.00 lb
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -

Steep grains as desired (30-60 minutes)

Mash Notes: -
Carbonation and Storage

Carbonation Type: Dried Malt Extract Volumes of CO2: 2.4
Pressure/Weight: 5.3 oz Carbonation Used:
Keg/Bottling Temperature: 60.0 F Age for: 364.0 days
Storage Temperature: 0.0 F


1.25 Cup for the Carbonation

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Old 06-09-2009, 12:13 AM   #4
May 2009
Posts: 13

I have been thinking about brewing a sour, my wife loves them. I was just wondering how this recipe turned out. Would you recommend it, and would you make any adjustments if you were going to do it again?

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