Lambic questions

[erikhild59]

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[erikhild59]

Hello all, Brewed a lambic w raspberries in Feb of 16, decided today's the day to bottle. Theres a layer of feta cheese looking funk across the top which i assume is bacteria. I have 2 questions, is this normal pellicle funk and is the fact that the airlock jar dried out a big deal? Appreciate any answers as its my first sour and after 18 months id like to know i didnt ruin it lol

 

[eric19312]

dried airlock is a concern but perhaps the pellicle you described protected it. How does it taste? Imagine it is pretty sour but is it a lactic sour or an acetic sour? If it is too sour but still tastes good you might consider brewing something fresh and blending.

 

[erikhild59]

pic

View attachment 1503236616251.jpg

 

[eric19312]

Yes that is a pellicle. IMO it is so well formed due to over exposure to oxygen. It may be ok or it may be vinegar no way to know without tasting it.

 

[erikhild59]

Havent tasted it yet . I like the blending idea tho. Also wonder about repitching yeast as i imagine theyre long gone, or will the bacteria blow the bottles?

 

[eric19312]

Havent tasted it yet . I like the blending idea tho. Also wonder about repitching yeast as i imagine theyre long gone, or will the bacteria blow the bottles?

I would add a bit of yeast at bottling. Mad Fernentationist recommends 2 grams of wine yeast in a 5 gallon batch. The bacterial are probably still viable but would take a long time to carb the beer and a quick refernetation carb will consume head space oxygen and protect the beer,

On the blending you do need to be a little cautious as the young beer will provide non fermentable (to yeast) sugars that the lambic bacteria and wild yeast will consume. When I blend I tend to move the beers into a secondary with almost no head space and let them go a month or two before bottling to avoid bottle bombs.

 

[erikhild59]

Great info , thank you

 

[erikhild59]

tastes good surprisingly, definitely sour but some sweetness too, and bubble gum i think