Obliviousbrew
Well-Known Member
It´s been ages since I last posted on this thread. How´s everyone doing?
The kids love making soda and having it on tap. I think they're getting bored of the go to Ginger Ale and easy Rootbeer though.
I've never had a lambic of any kind before. Since every other kind of beer I've had has landed somewhere between Meh, and Ugh, I thought I'd start trying some different lambics.
It´s been ages since I last posted on this thread. How´s everyone doing?
snaps10 said:BB. Hit me with that recipe. The kids love making soda and having it on tap. I think they're getting bored of the go to Ginger Ale and easy Rootbeer though.
For 5 gallons it was
4.5 lbs cane sugar mixed with 1/2 cup of lemon juice and quart of water, boiled to 225 degrees to invert
1 lb lactose
1/2 cup vanilla extract
1/2 almond extract
I'm not sure if you need to invert the sugar, but the lemon juice definitely needs to be there.
I want to make some fierce ginger beer next.
BB Whats your conversion on your Vanilla extract I have some Mex and some Moroccan naturals as well a couple I make using different beans.
Just unsure of concentrations mine are close to 3x store bought
I'm all about the Mexican blends lately. So much more flavor
opus345 said:Beer , Art, and Polka.
Local Artists have created beer themed art to be sold that evening. Each piece will be letterpress printed on our small batch, handcrafted beer paper. The paper will be made with the finest quality spent grain from an Octoberfest Lager brewed here in Lincoln by Modern Monks Brewery.
http://nebraskabeer.blogspot.com/2013/09/hoptober-pressed-beer-art-polka.html
I couldn't think of a better way to spend an evening.
That sounds really interesting! Now I've got to research spent grain paper making.
Me too, it sounds interesting.That sounds really interesting! Now I've got to research spent grain paper making.
Got to go for it. 10000 post.
There are other "mass" fruit lambics that are still a lot better. Mort Subite Kriek or Framboise, for instance - the latter one is my very successful go-to for getting non-beer drinkers interested in beer.
Of course, if you can find something top notch like a Cantillon fruit lambic, no need to pass it up .
Another interesting (and very delicious) style that wine drinkers especially tend to like are Flanders/Flemish reds. Some popular ones being Rodenbach Grand Cru, Duchesse de Bourgogne, Panil Barriquée, and America's very own New Belgium La Folie.
I love Lindemann's Cuvee Rene Gueuze as it is a nice lemony sour. Their fruit lambics are all way too sweet - the cherry in kreiks should be quite tart, not cough syrup / Hawaiian Punch flavored. Boon is good if you can find it. Fond Tradition is a good gueuze, but a little sweeter than Lindemann's.
Rodenbach Belgian ale is very sweet, sickly sweet to my taste, but Rodenbach Grand Cru is a bit dryer and is very good.
Lambics blew my mind when I first started sampling them, it was a real eye opener about what beers could be. I'm going to take the plunge and try to brew some buggy sours. I just ordered the necessary for a Berliner Weisse, and I think a lambic will be in the pipeline shortly.
I'm reminded of the old days when they would have a big celebration and prizes for the 10,000th customer to walk in certain stores.
Opus345, for being the 10,000th poster on HBT's 'I Like this Time of Night' thread you get...nothing, absolutely nothing. Except good-natured ribbing, of course
Boon Oude Kriek would be the best of the easier to find choices.
You should go wash your hands for typing Panil Barriguee into the same sentence with those other beers. Today, I was at a great bottle shop that is quite far from me and hence rarely visitied. Since I'd already spent a good bit of my beer budget at a brewery release and the selection is so much better than what I usually have to choose from, I was there for a while trying to make up my mind on what I wanted the most. I'd already talked some other shopper into Liefmans Goudenband instead of the Duchesse (which personally I don't think is much better than Lindemans Kriek), when they started talking about some pricier bottled they had tried. They went home with the store's only bottle of Panil Bariquee thanks to me. Just one of several good deeds I did for beer lovers today.
Why thank you Dan. I do think I should find something I really enjoy in the beer world first. Though I've got a good list of suggestions.LG, You'e a very creative person no doubt about that. I cant wait till you lsy your hand at beer!
Did I see you mention that you were considering doing an extract wild beer?
I've heard the Cuvee Geuze has gone down hill. Not that it's bad, but not as good as when they were releasing vintage dated bottles from 90s in the early 2000s.
Yep. I'm getting the Brett in this Tuesday probably.
LG, I was just trying to be funny by changing my avatar to black and white. Didn't mean for you to go to trouble, however those are awesome! Thank you.
LabRatBrewer said:LG, I was just trying to be funny by changing my avatar to black and white. Didn't mean for you to go to trouble, however those are awesome! Thank you.
For 5 gallons it was
4.5 lbs cane sugar mixed with 1/2 cup of lemon juice and quart of water, boiled to 225 degrees to invert
1 lb lactose
1/2 cup vanilla extract
1/2 almond extract
I'm not sure if you need to invert the sugar, but the lemon juice definitely needs to be there.
I want to make some fierce ginger beer next.
Stauffbier said:This sounds really good. I've never made soda. Forgive me if my question is silly, but I'm assuming you add this mixture to 5 gallons of water and then force carb in a keg?
Also is that 1/2 cup of almond extract? Is it a store bought extract, or do you make your own like the vanilla?
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