Hello,
It seems to me that this forum is the place to go to for questions related to brewing with Brett and aged hops. So here goes..
I just found a couple of 100 gram packs of nasty old hops (Brewer's gold 2001) at a homebrew supply (in Sweden). Nevermind the fact that the vendor was actually trying to sell this "crap" for brewing "regular" beer (what with the hop-shortage and everything - his words, not mine). I'm reckoning that these might be good for a future venture into the realm of pLambic. So should I take the hops out of their bags and leave them out? Can you actually age hops destined for lambic too long?
Second question:
I'm not quite confident enough to take the leap into ambient fermentation just yet, I'm figuring I should get to know the bugs a bit first. So my idea is to culture some Orval dregs in the hope of resurrecting Brett. If succesful, won't that culture contain Saccharomyces as well? And if so, will they eventually outcompete the Brett? I'm thinking of just funking up some brews in secondary to begin with.
And finally, being the cheap bastard that I am, and the homebrew situation in Sweden is in a sad state of neglect, I'm thinking of acquiring som Lacto/Pedio other than the commercial strains. So, I'm thinking youghurt for Lacto, will that work?
yes and I know, "Wild brews" probably has the answers..
I've ordered it..
Any help/input will be appreciated.
It seems to me that this forum is the place to go to for questions related to brewing with Brett and aged hops. So here goes..
I just found a couple of 100 gram packs of nasty old hops (Brewer's gold 2001) at a homebrew supply (in Sweden). Nevermind the fact that the vendor was actually trying to sell this "crap" for brewing "regular" beer (what with the hop-shortage and everything - his words, not mine). I'm reckoning that these might be good for a future venture into the realm of pLambic. So should I take the hops out of their bags and leave them out? Can you actually age hops destined for lambic too long?
Second question:
I'm not quite confident enough to take the leap into ambient fermentation just yet, I'm figuring I should get to know the bugs a bit first. So my idea is to culture some Orval dregs in the hope of resurrecting Brett. If succesful, won't that culture contain Saccharomyces as well? And if so, will they eventually outcompete the Brett? I'm thinking of just funking up some brews in secondary to begin with.
And finally, being the cheap bastard that I am, and the homebrew situation in Sweden is in a sad state of neglect, I'm thinking of acquiring som Lacto/Pedio other than the commercial strains. So, I'm thinking youghurt for Lacto, will that work?
yes and I know, "Wild brews" probably has the answers..
I've ordered it..
Any help/input will be appreciated.